Salmon Burgers, Living By Design

Source: Powerhouse Productions / CLEO TV


  • 4 brioche-style burger buns
  • 2 tablespoons unsalted butter
  • 11⁄2 pounds skinless, boneless salmon
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 shallots, peeled and cut into chunks
  • Salt and black pepper
  • 1⁄2 teaspoon onion powder
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried dill
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄2 cup coarse breadcrumbs
  • 2 teaspoons lemon zest
  • 1 tablespoon chopped parsley
  • 2 tablespoons olive oil
  • 1/3 cup tartar sauce
  • 4 slices ripe red tomato
  • 4 leaves romaine lettuce
  • 2 pounds sweet potatoes, peeled
  • 4 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper


For the Salmon Burgers

  1. Set a 12-inch non-stick skillet over medium heat and toast two of the buns at a time, using the remaining butter for the other two buns. Set aside as you prepare the salmon burgers.
  2. Add the remaining salmon and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1⁄4 inch or so; be careful to not make the mixture too fine.
  3. Scrape the mixture into a bowl, and by hand, stir in the breadcrumbs, lemon zest and parsley. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.) Place the olive oil in the same 12-inch nonstick skillet you used to cook the buns and turn the heat to medium-high.
  4. When the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two.
  5. Cut the salmon into large chunks and put about a quarter of it into the container of a food processor, along with the mayonnaise, mustard, shallots, salt, pepper, onion powder, garlic powder, paprika, oregano, dill and the cayenne pepper. Turn the machine on, and let it run, stopping to scrape down the sides if necessary-until the mixture becomes pasty.
  6. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Spread the tartar sauce on the top buns and divide the lettuce and tomatoes evenly between the four sandwiches.

For the Sweet Potato Fries:

1. Preheat the oven to 400. 2. Cut the sweet potatoes into sticks 1⁄4 to 1⁄2 inch wide and 3 inches long and toss them with the olive oil. 3. Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets. 4. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.