Pacific Northwest Salmon Burger

Ingredients

Equipment Needed

• •Food processor
• •Large cast iron skillet or grill
• •Thin metal spatula
• •Instant-read thermometer

Instructions

1. 1

   Make the dill-caper sauce

   Stir together mayonnaise, chopped capers, dill, lemon juice, Dijon, and minced garlic in a small bowl. Add a pinch of salt, taste, and adjust the lemon or capers to your preference. The sauce should be tangy and herbaceous, punchy enough to stand up to rich salmon. Cover and refrigerate while you prepare the patties.

   This sauce improves after an hour in the refrigerator. Make it the night before if time allows.
2. 2

   Prepare the salmon

   Cut salmon into one-inch chunks. Transfer half to a food processor and pulse six to eight times until finely chopped, almost paste-like. Add to a large mixing bowl. Pulse the remaining salmon just three or four times until coarsely chopped with visible pieces. Combine both textures in the bowl. This mix of fine and coarse gives the burger structure and pleasant texture.

3. 3

   Season and bind

   Add panko, beaten egg, dill, Dijon, lemon zest, salt, and pepper to the salmon. Mix gently with your hands or a fork until just combined. Overmixing creates a rubbery patty. The mixture will feel wet but should hold together when pressed. If it feels too loose, add another tablespoon of panko.

   Wet your hands with cold water before handling the salmon mixture. It prevents sticking and keeps the proteins from warming.
4. 4

   Form the patties

   Divide mixture into four equal portions, about five ounces each. Shape into patties roughly three-quarters inch thick and slightly wider than your buns. Salmon shrinks less than beef, but the edges will pull in. Press a shallow dimple into the center of each patty with your thumb. Transfer to a plate, cover with plastic wrap, and refrigerate for at least fifteen minutes to firm up.

5. 5

   Heat your cooking surface

   For a grill: preheat to medium-high and oil the grates generously. For a skillet: heat a large cast iron or nonstick pan over medium-high heat with two tablespoons of oil until shimmering. The surface must be properly hot before the patties touch it. A cold pan means sticking and falling apart.

6. 6

   Cook the patties

   Place patties on the grill or in the hot pan. Do not press down or move them for the first three minutes. You'll know they're ready to flip when the edges turn opaque and a golden crust forms on the bottom. Flip carefully with a thin spatula and cook another three to four minutes until the internal temperature reaches 145°F. The center should be just barely opaque, still moist and tender.

   Salmon continues cooking off heat. Pull the patties at 140°F if you prefer them more moist in the center.
7. 7

   Toast the buns

   While patties rest, butter the cut sides of each brioche bun. Place butter-side down on the grill or in a clean pan over medium heat. Toast until golden brown, about ninety seconds. The butter creates a barrier against the juicy patty and adds richness. A limp, untoasted bun is an insult to everything you've built.

8. 8

   Assemble the burgers

   Spread a generous tablespoon of dill-caper sauce on each bun bottom. Add a handful of arugula or butter lettuce, then the salmon patty. Top with thinly sliced red onion and another spoonful of sauce on the bun top. Close the burger and press gently. Serve immediately with lemon wedges on the side for those who want extra brightness.

Chef Tips

• •Wild salmon from the Pacific has firmer texture and cleaner flavor than farmed Atlantic. Sockeye or coho work beautifully here. King salmon is almost too rich, though I won't stop you.
• •The ideal bun for a salmon burger is soft enough to compress when you bite but sturdy enough to hold the sauce. Brioche strikes this balance. A good potato roll works too. Avoid anything crusty that will squeeze filling out the sides.
• •For transporting to a picnic or tailgate, wrap assembled burgers tightly in parchment, then foil. Pack the sauce separately and add just before eating. The buns will hold up for about an hour.
• •These patties can be formed and refrigerated up to eight hours ahead. Longer than that and the texture begins to change. For make-ahead convenience, freeze the shaped patties on a sheet pan, then stack between parchment in a freezer bag. Cook from frozen, adding two minutes per side.
• •A squeeze of lemon over the finished burger is not optional. The acid cuts through the richness and makes every other flavor more present.

Advance Preparation

• •Dill-caper sauce can be made up to 3 days ahead and refrigerated. The flavors meld and improve.
• •Salmon patties can be formed and refrigerated up to 8 hours before cooking. Keep well-chilled.
• •For longer storage, freeze uncooked patties up to 2 months. Cook directly from frozen over medium heat, adding 2 minutes per side.

Frequently Asked Questions

Nutrition Information

1 burger (about 360g)