Jessica’s recipe for salmon burgers is a quick and easy option for a weeknight meal. You may need a roll of paper towels while eating it, but you’ll likely feel lighter than eating a traditional burger.

This segment aired on California Cooking With Jessica Holmes: Episode 23.

Jessica’s Salmon Burger 

Ingredients:

• 1 1/4 pounds salmon fillet
• 3 Persian cucumbers
• 1 cup seasoned rice wine vinegar
• 4 scallions, chopped
• 4 tablespoons dill
• 4 tablespoons Italian parsley
• 1 lemon
• ½ cup of mayonnaise
• 1 cup of breadcrumbs
• 2 tablespoons dijon mustard
• 1 garlic clove, chopped
• 1 tablespoon capers
• 1 tomato
• ½ head of butter lettuce
• brioche buns
• salt
• pepper

Instructions: 

Make the pickles:

1.  Slice the cucumbers, not too thick, and add a dash of salt.
2. Pour vinegar over climber slices until they’re submerged.
3. Let the cucumbers soak in vinegar while you make the salmon burger.

Make the sauce:

1. Mix 2 scallions, chopped, 2 tablespoons of dill, 2 tablespoons of Italian parsley, 3 tablespoons of mayonnaise, a dash of salt and 1/2 a squeezed lemon together. 

Make the salmon burger patties:

1. Take a quarter of the salmon and pulse it in a food processor until it becomes a paste.
2.  Cut the rest of salmon in small chunks.
3. In a bowl, combine the small chunks of salmon with salmon paste mixture.
4. Add breadcrumbs, 1 tablespoon of mayonnaise, 2 tablespoons of Dijon mustard, lemon zest, juice from half a lemon, chopped garlic, 2 scallions, chopped, 2 tablespoons of dill, 2 tablespoons of parsley, 1 tablespoon of capers and salt and pepper to taste.
5. Mix up ingredients of the patties.
6. Score the salmon mixture into 4 equal parts.
7. Make 4 large patties (or 6 smaller patties).
8. Place patties in the refrigerator for 30 minutes.
9. Cook patties in a skillet with olive oil on medium heat until browned.

Assemble salmon burgers:

1. Toast buns.
2. Spread sauce on each side of bun.
3. Add salmon burger patties.
4. Top with iceberg lettuce, slice of tomato and homemade pickles.
5. Enjoy!