salmon burgers dill aioli
A burger doesn’t need to be beef. Salmon burgers are a crave-worthy burger. These use fresh salmon for maximum flavor and a quick garlic dill aioli. You may start making these all the time!
INGREDIENTS
For the burgers:
– 1 1/2 lb salmon (about 5 filets)
– 1/2 cup white navy beans, drained and rinsed
– 1 tbsp capers, drained
– 1 tbsp Dijon mustard
– 2 scallions (white and light green parts)
– 1 1/2 tsp salt
– 3/4 tsp pepper
For the dill aioli:
– 1 large egg
– 2 tsp Dijon mustard
– 3/4 tsp salt
– 1/2 tsp pepper
– 1 large clove garlic
– 1 tbsp chopped dill
– 2 tsp capers (with pickling liquid)
– 3/4 cup neutral oil
INSTRUCTIONS
For the burgers:
– Remove skin from the filets and cut into 1-inch cubes. Place about ¾ of the salmon in a food processor. Add the white beans, scallions, capers, Dijon mustard, salt, and pepper.
– Pulse the food processor until the salmon and beans are a thick paste, about five 5-second pulses. Add the remaining salmon and pulse a few times to combine.
– Form the salmon into six equal burgers. Flatten the burgers out to about four inches in diameter and place them on a parchment-lined baking sheet.
– Heat 1 tbsp neutral oil in a 12-inch skillet over medium heat. Working in batches, add the burgers to the skillet. Cook the burgers until a golden crust is formed on both sides and the inside of the burger reaches 120°F, about 3-4 minutes per side. Once cooked, remove from skillet and serve.
For the dill aioli:
– In a small container or a blender canister, combine the egg, garlic, salt, pepper, mustard, capers, and dill. Use an immersion blender or blender and blend until the ingredients are combined and smooth. With the blender running, slowly drizzle in oil until the mixture has thickened, 30 seconds to one minute. Serve with the salmon burgers.
