Serves 4
Salmon Burgers With Citrus Herb Sauce
- Prep Time 30 Minutes
- Cooking Time 40 Min
- Method Direct Heat
Ingredients
- Patties
- 500G Skinless Salmon Fillet, Pin Bones Removed, Cut Into 2.5Cm Pieces
- ¾ Cup Panko Bread Crumbs
- ¼ Cup Mayonnaise
- 3 Tablespoons Finely Chopped Shallot
- 2 Tablespoons Finely Chopped Fresh Cilantro Leaves
- Kosher Salt
- Freshly Ground Black Pepper
- Sauce
- 2 Tablespoons Finely Chopped Fresh Cilantro Leaves
- 2 Tablespoons Finely Chopped Fresh Basil Leaves
- 1½ Tablespoon Capers, Drained And Finely Chopped
- 1 Tablespoon Fresh Lemon Juice
- Finely Grated Zest Of 1 Orange
- Extra-Virgin Olive Oil
- 4 Hamburger Buns, Split
- 4 Leaves Butter Lettuce
- 2 Red Garden Tomatoes, Each Cut Into 4 Slices
Instructions
- In A Food Processor Pulse The Salmon Pieces Five To Ten Times Until Coarsely Chopped (But Not Finely Chopped). Transfer The Salmon To A Large Bowl. Add The Remaining Patty Ingredients, Including ½ Teaspoon Salt And ¼ Teaspoon Pepper, And Stir Gently To Combine. With Wet Hands, Form Four Patties Of Equal Size, Each About 1Cm Thick. Arrange The Patties On A Platter, Cover With Plastic Wrap, And Refrigerate For 1 Hour.
- In A Medium Bowl Mix The Sauce Ingredients, Including ¼ Cup Oil, And Then Season With Salt And Pepper.
- Prepare The Grill For Direct Cooking Over Medium Heat (180° To 230°C)
- Brush The Cooking Grates Clean. Lightly Brush The Patties On Both Sides With Oil. Grill The Patties Over Direct Medium Heat, With The Lid Closed, Until Nicely Browned, 6 To 8 Minutes, Carefully Turning Once. During The Last Minute Of Grilling Time, Toast The Buns, Cut Side Down, Over Direct Heat.
- Build Each Burger On A Toasted Bun With Lettuce, A Patty, Tomato Slices, And Sauce. Serve Warm.
- Marinating Time: 1 Hour
- Preparation Time: 30 Minutes
- Braai Time: 8-10 Minutes
- Total Time: 40 Min
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 180°C-230°C
- Equipment: Drip Pans Large Za
What Do You Need? Recommened Tools
Drip Pans Large Za
R119.00
