This is my no-fail, idiot-proof salmon burger recipe. I adore burgers and make many kinds all year long, but I love using salmon because of the dexterity it has with wine. Light tannin reds like Pinot Noir or Grenache, savoury, bone-crunchingly dry Roses, whites with a bit of belly fat - all these are sensational with flavourful juicy salmon burgers. The salty caper mayonnaise is a crucial element, so do not skip! Fuss a bit about the bun too - something soft like brioche is ideal.
Finally: do not overcook! You are aiming for moist succulence, and this is achieved by using as few breadcrumbs as possible, and grilling until a little rose coloured in the centre.
DJ's Wine Pairings
Pair with juicy B.C. Pinot Noir or Merlot.
The Wine Club pairing:
|4 tsp||lemon juice|
|4 tsp||capers, drained and chopped|
|1||small clove of garlic, finely chopped|
|1 1/2 lb||skinless wild B.C. salmon, finely chopped (any part of the salmon is fine, just ensure there are no pin bones!)|
|2||green onions, finely chopped|
|Up to 1 cup||breadcrumbs or panko|
|1||egg, lightly beaten|
|2 tbsp||parsley, chopped|
|1 tsp||lemon juice|
|salt and pepper|
|1||english cucumber, thinly sliced lengthwise|
|6||butter lettuce leaves|
- Mix the ingredients for the caper mayonnaise in a small bowl and set aside in the fridge.
- Preheat the grill, setting the burners to high. Oil the grate.
- Combine all the ingredients for the salmon burgers except breadcrumbs until smooth. Add bread crumbs if the mixture is too soft. Season with salt and pepper. Shape into 6 patties.
- Adjust the burners to medium heat. Grill the patties for 3 to 4 minutes on each side or until the salmon is barely cooked through.
- Toast the buns.
- Spread the toasted buns with the caper mayonnaise. Place the lettuce and then the patties on the bottom halves of the buns, garnish with cucumber slices and cover with the top halves of the buns.