Salmon Burger with Red Onion Caper Spread
15
Minutes Prep Time
40
Minutes Cook Time
4
Servings
INGREDIENTS
SALMON BURGER
1 1½ lb skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
½ cup coarse whole wheat breadcrumbs
Kosher salt and ground black pepper
3 tablespoons grape seed oil
4 whole wheat hamburger buns, sliced and toasted
4 leaves romaine lettuce, rinsed and dried
4 slices Ugly tomato
8 tablespoons red onion caper spread
RED ONION CAPER SPREAD ( 1 PINT)
¼ cup red onion, chopped and roasted
¼ cup dill
1 lemon, juiced
1 teaspoon capers
2 tablespoons Dijon mustard
2 cups Vegannaise
Kosher salt and fresh ground black pepper
INSTRUCTIONS
Cut salmon into large chunks, and put about a quarter into container of a food processor, along with mustard. Turn machine on; run, stopping to scrape down sides, until mixture becomes pasty. Add shallots and remaining salmon, and pulse until fish is chopped and combined with puree. (No piece should be larger than a ¼-inch or so; be careful not to make the mixture too fine.)
Scrape salmon mixture into a mixing bowl, then stir in breadcrumbs and season with salt and pepper to taste. Shape into four burgers.
Heat a large non-stick sauté pan over medium-high heat. Add oil; add burgers and cook 2-3 minutes each side, turning once.
Build burgers with buns and condiments.
RED ONION CAPER SPREAD
Preheat oven to 350ºF.
Coat red onion in 1 teaspoon olive oil and cover with aluminum foil. Place in oven and roast for 30 minutes. Remove from oven and let cool for 10 minutes.
Blend all ingredients, except Vegannaise, with a hand blender or in a food processor or blender. When mixture is smooth add Vegannaise. Season to taste with salt and pepper.
