The perfect weekend burger. I used Peplers Citrus Tartare Aioli.
Ingredients
200 g | Boneless salmon fillets, fresh |
2 tsp | Dijon mustard |
1 | Shallot, diced |
¼ cup | Breadcrumbs, coarse |
1 Tbsp | Capers, drained and rinsed |
1 Tbsp | Rice bran oil, use up to 2 Tbsp |
2 | Burger buns |
Directions
- 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.
To serve:
- Citrus tartare aioli
- Salad ingredients
- Chopped parsley
- Lemon wedges