Salmon Burgers With Herbed Sherry Mayonnaise

READY IN: 25mins
Recipe by Cook4_6

This is a Kat Cora recipe from iVillage. Posted to try later.

Top Review by Catnip46

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

Ingredients Nutrition

Directions

  1. 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.).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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