Grilled Salmon Patty Burgers With Aioli

Fresh, filling, delicious, and arguably pretty darn healthy, this burger recipe will have the whole family asking for seconds. I know you'll love how easy and delicious they are, especially when you save loads of time getting everything you need from VONS®.

Course dinner

Cuisine American

Prep Time 20

Cook Time 12

Resting Time 5

Total Time 37

Servings

Calories 285kcal

Author Imma

Ingredients

Cajun Garlic Aioli

3-4 cloves garlic, minced
1 cup (240ml) mayonnaise
2 tablespoons (30ml) lemon juice, adjust to taste
Salt and pepper, to taste
2 tablespoons (30ml) O Organics® olive oil, or more as needed
1 teaspoon (10g) O Organics® Cajun seasoning

Salmon Burgers

1½ pounds (.70kg) skinless, boneless salmon, chopped
½ cup (120ml) onion, minced
¼ cup (60ml) Signature Farms® sweet mini red pepper, minced
1-2 teaspoons garlic, minced
1 large egg, lightly beaten
2 tablespoons parsley, minced
⅓ cup (80ml) breadcrumbs
1-2 teaspoons O Organics® Cajun seasoning
Salt and pepper, to taste
4 hamburger or brioche buns

Optional Toppings

1-2 cups (20-40g) O Organics® arugula or spinach
1 medium onion, sliced
1-2 tomatoes, sliced

Instructions

Cajun Garlic Aioli

Combine minced garlic, mayonnaise, lemon juice, salt, and pepper, then add olive oil as needed.
Season with Cajun seasoning. Refrigerate tightly covered until ready to use (this can be done a day ahead).

Grilled Salmon Burgers

Place chopped salmon in a food processor with onions, bell pepper, and garlic.
Pulse the salmon a couple of times and scrape down the sides as needed until the salmon is coarsely ground.
Add the rest of the burger ingredients - egg, parsley, breadcrumbs, Cajun seasoning, salt, and pepper. Pulse until thoroughly combined.
For easier handling, cover and refrigerate the salmon mixture for at least an hour or more until firm.
Divide the salmon mixture into four equally-sized balls and form into slightly flattened, round patties. Place on a plate and chill in the refrigerator until ready to use.
Thoroughly clean grates with a grill brush and olive oil, then preheat on medium-high.
Once hot, add salmon patties and cover. Cook until brown and slightly charred on one side, about 4-5 minutes.
Flip and cook an additional 4-6 minutes or to the desired doneness.
Do not overcook them, as it will result in a dry burger. You can also use a meat thermometer (145℉/63℃) to check for the desired doneness.
Remove and place on a plate, tent with foil, and let rest for 5 minutes.
Lightly toast the burger buns, if desired.
Assemble salmon burger by spreading buns with garlic aioli and topping with spinach and arugula, grilled patties, tomatoes, and onions.
Enjoy!

Notes

To make your salmon mixture easier to handle and shape into patties, refrigerate it for an hour or more until it firms up.
To keep the salmon burgers from sticking to your grill, thoroughly clean the grates with a grill brush. Then, apply olive oil to the grates, giving your burgers a little extra flavor and making your grill perfectly non-stick.
Be careful not to overcook the salmon patties, which will result in a dry burger. If you can't tell by looking at them if they are done, use a meat thermometer (145℉/63℃) to check the internal temp to take out the guesswork.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

This has been an awesome paid collaboration with VONS®. Make sure to comment below as soon as you try this recipe for yourself.

Nutrition