Y’all — we hit some recipe solid gold last night.
I saw on my friend Lauren’s blog that she had posted a recipe for salmon burgers. Then something that almost never happens, happened. I realized I already had every ingredient to make them in my fridge. Whoa. Dinner plans were born.
So I whipped them up last night and they nearly killed me with satisfaction. They tasted like a sandwich you’d order at the Back Porch or other fine Destin, FL establishment. They were fresh, crunchy, moist (I hate the word, but it must be used), delicious, not too fishy, healthier than your average burger and just so dang good.
This recipe seems to has transformed from several different peeps — but originated first with Paula Deen. My friend Lauren posted it from Annie’s Eats. So, I’ll give you my version, because I made a few slight adjustments. But props to Annie’s Eats for coming up with this cilantro mayo. Holy moly.
Salmon Burgers with Cilantro Mayo
1/4 cup green bell pepper, diced
1/4 cup sweet onion, diced
8-10 tbsp. panko bread crumbs (depending on how wet your mixture is, you may need to do closer to 10 tbsp to get it to stick!)
1 clove garlic, finely minced
1 lb. salmon fillets, skinned, boned and finely chopped
1 large egg white, lightly beaten
1½ tsp. soy sauce
1 tsp. fresh lemon juice
¼ tsp. salt
1.5 tsp Italian Seasoning
For the cilantro mayo:
1 clove garlic, chopped
½ cup mayo
½ cup cilantro
Dash of ground red pepper or cayenne — whatever you have on hand.
Dash of salt and pepper
Squeeze of lemon juice
Sliced red onion
Or whatever toppings your heart desires
In a medium mixing bowl, combine the diced bell pepper, onion, panko, garlic, italian seasoning and salmon. Stir to comine. In a small bowl combine the egg white, soy sauce, lemon juice and salt. Add the liquid mixture to the bowl with the salmon and toss gently until well incorporated. Form the mixture into equal patties. (this made two big patties, for me).
To make the cilantro mayo, combine all the ingredients in the bowl of a food processor. Process until well combined and smooth.
Put some alumiumn foil (lightly sprayed with PAM or greased with olive oil) down on preheated the grill (the burgers felt like they’d fall into the grill without some support). Put the burgers on the foil. Cook on high for about two minutes. This gave mine a nice sear. Then, cook with mostly indirect heat (side burners on high, mid-burners on low, for example — and your patties over the middle, low burners) for about 5 or 6 minutes each side.
Put a little butter on your buns (yep, I said it) and place them on the grill to toast. Devour with your favorite burger toppings and LOTS of that cilantro mayo!
We had ours with black beans topped with cheese, sour cream and purple onion. Nom noms.