Prep 15 mins
Cook 10 mins
This is a Kat Cora recipe from iVillage. Posted to try later.
Herbed Sherry Mayo
- 2 cups mayonnaise
- 3 tablespoons tarragon vinegar, White Vinegar or 3 tablespoons rice vinegar
- 3 tablespoons dry sherry
- 2 teaspoons sugar
- 2 teaspoons herbs, fresh chopped (anything on hand basil, parsley, chives, etc)
- 12 ounces salmon
- 1 red onion
- 1 1⁄2 cups breadcrumbs
- 1 egg
- 1 teaspoon Tabasco sauce
- 1 scallion, finely chopped
- 1 basil, spring finely chopped
- 1 teaspoon kosher salt
- fresh ground black pepper
- 1⁄4 cup flour, for dusting
- 1⁄2 cup olive oil
- 4 hamburger buns
- 4 tomatoes, slices
- 4 lettuce leaves
- 4 red onions, slices
- For the mayo: Whisk together all the ingredients for Herbed Sherry Mayo in a large bowl. (The mayo will keep in your fridge for up to 1 week, tightly covered.).
- For the burgers: Cut the salmon fillet into 3 or 4 pieces and pulse in a food processor about 10 times, until coarsely ground. Don't overmix; you don't want the fish to turn into paste. Add the onion, bread crumbs, egg, and Tabasco and pulse a few times to mix. Transfer to a large bowl. Mix in the scalion, basil, salt, and 1/4 teaspoon pepper.
- Shape the mixture into 4 patties, sprinkling on a few drops of water if the mixture is too dry to hold together. Pour the flour onto a plate and add a few grinds of black pepper. Lightly coat the salmon patties with flour on each side and set them on a plate.
- Pour the oil into a large skillet (it should be 1/4-inch deep) and heat over medium-high heat until the oil shimmers but is not yet smoking. Gently place the salmon patties in the hot oil and cook until golden brown, about 3 minutes on each side. Line a plate with paper towels. When the burgers are done, transfer them to the paper-lined plate.
- To assemble the burgers: Place each salmon burger on the bottom of a bun, spoon on the mayo, and top with the lettuce, tomato, and onion. Cover with the top half of the roll and serve.
In the Herbed Sherry Mayo I used the white vinegar and for my herbs I used celery salt, dried parsley, and some red pepper flakes for a little nip. I really love the sauce. I didn't care for the salmon that much I think it would have been better using can salmon. Made for Zaar Chef Alphabet soup
We made these burgers last night for dinner and thought they were pretty good. Knowing that the recipe called for way more mayo dressing than the burgers would need, I halved the mayo portion. This was still way too much (and I didn't have an upcoming use for the extra mayo) so if you are only making the mayo dressing for the burgers, I would suggest only making a quarter of the mayo topping. The flavor of the mayo dressing was very good. This was easy to prepare and did not take overly long to make. We served with Recipe #475468. Made for Spring 2013 Photo Tag.