Salmon Burgers with Red Harissa

25 Min.
8 Min.
4
Ingredients
Salmon Burger
1
pound salmon, skinless and boneless, cut into 2” chunks
1 pound salmon, skinless and boneless, cut into 2” chunks
1
teaspoon Better Than Bouillon™ Fish Base
1 teaspoon Better Than Bouillon™ Fish Base
½
cup thinly sliced green onion
½ cup thinly sliced green onion
¼
cup finely chopped parsley
¼ cup finely chopped parsley
½
cup bread crumbs
½ cup bread crumbs
1
Tablespoon freshly squeezed lemon juice
1 Tablespoon freshly squeezed lemon juice
1
teaspoon granulated garlic
1 teaspoon granulated garlic
1
teaspoon kosher salt
1 teaspoon kosher salt
½
teaspoon freshly ground black pepper
½ teaspoon freshly ground black pepper
2
Tablespoons vegetable oil
2 Tablespoons vegetable oil
4
hamburger buns, split and toasted
4 hamburger buns, split and toasted
Red Harissa
5
garlic cloves
5 garlic cloves
4
red jalapenos, roasted, skins removed, seeded (optional)
4 red jalapenos, roasted, skins removed, seeded (optional)
½
teaspoon kosher salt
½ teaspoon kosher salt
½
cup diced tomato
½ cup diced tomato
½
teaspoon ground coriander
½ teaspoon ground coriander
½
cup mayonnaise
½ cup mayonnaise
Directions
  1. Add the salmon to the bowl of a food processor fitted with the steel blade, pulse 10 times.
  2. Transfer the salmon to a large bowl and combine with the fish base, green onion, parsley, bread crumbs, lemon juice, garlic, salt, and pepper. Form into 4 ounce patties.
  3. Heat a nonstick griddle to medium-high heat.
  4. Add the vegetable oil to the griddle and place each salmon patty onto the griddle and cook for 3-4 minutes per side.
  5. Remove the burgers from the griddle and place onto a bun.
  6. Add the garlic, jalapenos, salt, tomato, and coriander to the bowl of the food processor fitted with the steel blade.
  7. Process until smooth.
  8. Add the mayonnaise to the bowl and pulse until combined.
  9. Spread each salmon burger with 1-2 Tablespoons of the red harissa.
  10. Serve with the salmon burgers.

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