The perfect weekend burger. I used Peplers Citrus Tartare Aioli.
|200 g||Boneless salmon fillets, fresh|
|2 tsp||Dijon mustard|
|¼ cup||Breadcrumbs, coarse|
|1 Tbsp||Capers, drained and rinsed|
|1 Tbsp||Rice bran oil, use up to 2 Tbsp|
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- Chop the salmon and place in a food processor. Add the mustard and pulse briefly. Add the shallot, breadcrumbs, capers and seasonings and pulse until finely chopped but not puréed.
- Form the mixture into 2 patties. Cover and refrigerate, if required, for up to 4 hours.
- Heat the oil in a non-stick pan on medium. Pan-fry the burgers for 2 minutes each side.
- Toast the split buns, if preferred. Spread with aioli. Top the bases with salad ingredients, then the burgers, more aioli, parsley and a lemon wedge. The tops may be served on the side.
- Citrus tartare aioli
- Salad ingredients
- Chopped parsley
- Lemon wedges