Hamburguesa de salmón

Ingredientes

• 3-4 cloves garlic, (minced)
• 1 cup mayonnaise
• 2 tablespoons lemon juice, (adjust to taste)
• 1 teaspoon Cajun seasoning
• 2 tablespoons olive oil, (or more as needed)
• Salt and pepper to taste
• 1 1/2 pounds (680g) skinless, boneless salmon, (chopped)
• 1/2 cup (57.5g) onion, (diced)
• 2-3 tablespoons (15-22.5g) celery, (minced)
• 1-2 teaspoons (5-10g) garlic, (minced)
• 1/4 cup red pepper, (minced)
• 1 large egg, (lightly beaten)
• 1-2 teaspoons (4-8g) Creole seasoning
• 2 tablespoons (8g) parsley, (minced)
• 1/3 cup (17g) bread crumbs
• Salt & pepper to taste
• 4 hamburger buns ((or brioche))
• 1-2 cups arugula (or baby spinach)
• 1 medium onion, (sliced (optional))
• 1-2 tomatoes, (sliced)

Preparación

1. 1

   --- Garlic Aioli Sauce ---

2. 2

   Combine minced garlic, mayonnaise, lemon, salt, and pepper, then add olive oil as needed.

3. 3

   Season with Cajun seasoning. Refrigerate tightly covered until ready to use (this can be done a day ahead).

4. 4

   --- The Burger ---

5. 5

   Place chopped salmon in a food processor with onions, bell pepper, and garlic.

6. 6

   Pulse the salmon a couple of times and scrape down the sides as needed until the salmon is coarsely ground.

7. 7

   Add the rest of the burger ingredients - eggs, parsley, breadcrumbs, Cajun seasoning, salt, and pepper. Pulse until thoroughly combined.

8. 8

   For easier handling, cover and refrigerate the salmon mixture for at least an hour or more until firm.

9. 9

   Divide the salmon mixture into four equally-sized balls and form into slightly flattened, round patties. Place on a plate and chill in the refrigerator until ready to use.

10. 10

    Thoroughly clean grates with a grill brush and olive oil, then preheat on medium-high.

11. 11

    Once hot, add salmon patties and cover. Cook until brown and slightly charred on one side, about 4-5 minutes.

12. 12

    Flip and cook an additional 4-6 minutes or to the desired doneness.

13. 13

    You can also use a meat thermometer (145℉/63℃) to check for the desired doneness.

14. 14

    Remove and place on a plate, tent with foil, and let rest for 5 minutes.

15. 15

    Lightly toast the burger buns, if desired.

16. 16

    Assemble salmon burger by spreading buns with garlic aioli and topping with spinach and arugula, grilled patties, tomatoes, and onions. Enjoy!