Salmon Burgers
lemon-herb potato salad

Name: Salmon Burgers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Cucumbers, medium, thinly sliced; 1 Shallots, quartered; 1 Tbsp Capers, rinsed and drained; 1 1/2 lb Salmon, skinless and boneless; 1/2 cup Panko breadcrumbs; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 head Lettuce, small, leaves separated; 2 Tbsp Oil, cooking; 4 Hamburger buns; 1 Tbsp Mustard, Dijon, for serving; 1/2 lb Green beans, trimmed; 1/2 Onions, red, finely chopped; 1 Tbsp Dill, fresh, chopped; 1 lb Potatoes, baby red (sub new potatoes), scrubbed; 1 Tbsp Oil, olive; 1 Lemons, juice of

Active: 40 min Total: 50 min

Original GF Paleo Vegetarian

For these burgers, finely grind a small amount of salmon to serve as a binder and keep the rest of the salmon in larger pieces so that the patties stay moist.
Smarts: If you have time, make the potato salad a day or two ahead - the flavors will develop in the fridge.

Ingredients

Metric

Servings:

Salmon Burgers:

Cucumbers, medium - 1 , thinly sliced
Shallots - 1 , quartered
Capers - 1 Tbsp , rinsed and drained
Salmon, skinless and boneless - 1 1/2 lb
Panko breadcrumbs - 1/2 cup
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Lettuce, small - 1 head , leaves separated
Oil, cooking - 2 Tbsp
Hamburger buns - 4
Mustard, Dijon - 1 Tbsp , for serving

Lemon-Herb Potato Salad:

Green beans - 1/2 lb , trimmed
Onions, red - 1/2 , finely chopped
Dill, fresh - 1 Tbsp , chopped
Potatoes, baby red (sub new potatoes) - 1 lb , scrubbed
Oil, olive - 1 Tbsp
Lemons - 1 , juice of

Prep

Green beans - Trim and cut into 1/2” (1.25 cm) pieces. (Can be done up to 5 days ahead)
Cucumbers / Shallots / Capers / Onions / Dill - Prep as directed. (Can be done up to 3 days ahead)
Cook potatoes and green beans - Bring a saucepan of water to boil. Salt generously and add potatoes. Put the lid on the saucepan and reduce heat. Simmer until potatoes can be easily pierced with a fork, ~10 minutes for small potatoes and up to 25 minutes for large potatoes. In the last 5 minutes of cooking, add green beans and boil until tender. Drain and rinse with cool water. (Can be done up to 3 days ahead)
Make salad - Cut potatoes into 1” (2.5 cm) cubes. Toss potatoes and green beans with onions, dill, olive oil and lemon juice. Season with some salt and pepper. (Can be done up to 3 days ahead)
Make salmon patties - Combine shallots and roughly a quarter of the raw salmon in a food processor and puree until a smooth paste forms. Add the remaining salmon, capers, panko, salt and pepper. Pulse 6 to 8 times, just until everything is combined (small pieces of salmon should remain). Form mixture into patties. (Can be done 1 day ahead)
Lettuce - Separate leaves. (Can be done 1 day ahead)

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Make

Heat a non-stick pan or skillet over medium heat and add oil. Sear salmon patties until golden brown and cooked through, 2 to 3 minutes on each side.
While salmon is cooking, toast hamburger buns.
Top salmon burgers with mustard, lettuce leaves and cucumber slices. Serve potato salad on the side and enjoy!

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