Salmon Burgers With Green Goddess Sauce Recipes

GREEN GODDESS SALMON BURGERS

Steps:

• First prepare the salmon patties. Take a 1-pound salmon fillet, and cut it into large chunks. If it has skin, remove it. (We saved the skin and seared it to a delicious crisp and proceeded to have an impromptu chef's snack with white rice and roasted seaweed. Epic. Don't be that person who throws away perfectly delicious salmon skin.)
• Divide the salmon into 2 portions--one-third and two-thirds. For one-third of the salmon, pulse 6 times. For the other two-thirds, pulse 4 times. This ensures that the patties have a nice texture. Transfer to a mixing bowl, and add the panko, egg, 2 tablespoons of olive oil, dijon mustard, and tarragon. Form into 3 patties, ½-inch thick.
• In a separate small bowl, make the seasoning. Combine the salt, black pepper, paprika, cayenne, garlic powder, and onion powder. Sprinkle on both sides of each patty. Transfer the patties to the refrigerator while you prepare the rest of the burger components.
• To make the green goddess dressing, combine the mayonnaise, Greek yogurt, herbs, anchovies, lemon juice, salt, and black pepper in a food processor or blender and blend until smooth. Easy, right?
• Next, you're ready to cook your salmon patties. Heat a cast-iron skillet over high heat with 2 tablespoons of oil. When it's really hot, carefully place the salmon patties in the pan and cook for 2-3 minutes. When golden brown, flip the patties, and cook for another 2-3 minutes on the other side.
• While the salmon patties are cooking, toss your burger buns into a toaster and butter them in preparation for your burger building.
• To build your burger, add a generous spoonful of green goddess dressing to the bottom half of the bun. Place your salmon patty down, followed by the thinly sliced onion, the avocado, and the arugula. Spread another generous spoonful of dressing on the top half of the bun, squidge it onto the rest of the burger, and enjoy!

GREEN GODDESS SALMON BURGERS

Steps:

• Add all ingredients to a food processor and blend until combined.
• Add the salmon filet (I cut mine into 4 pieces) to the food processor. Pulse until it is in small pieces but not completely ground up. Remove the salmon and put it in a large bowl. Add the shallot, garlic, egg, bread crumbs, paprika, salt and pepper, basil and parsley to the bowl. Stir with a large spoon to combine then bring the mixture together with your hands. Form the mixture into 4 burgers or 8 sliders that are slightly less than 1 inch in diameter - or however many you want so they fit the size of your buns!
• Heat a large skillet over medium heat and add 2 tablespoon of the olive oil. Add the burgers (I do it in two batches) and cook on both sides until golden brown, about 2 to 3 minutes per side. You want the insides of the burger to be opaque, so I usually turn the heat down to low and cover the skillet for another minute or two to ensure that they are cooked.
• To assemble the burgers, add the greens on the bottom of the bun. Place the burger on top, followed by the avocado and green goddess sauce. Serve immediately!