Ingredients:

  • 600 g fresh, skinless salmon fillet (King or Atlantic preferred)
  • 60 g Panko breadcrumbs
  • 1 small shallot, finely minced
  • 15 g fresh dill, finely chopped (for burgers)
  • Zest of 1 large lemon
  • 1 Tbsp Dijon mustard
  • 1 Tbsp mayonnaise (full-fat)
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 Tbsp neutral cooking oil (e.g., grapeseed or canola)
  • 120 g quality mayonnaise (for aioli)
  • 1 Tbsp fresh lemon juice (for aioli)
  • 1 Tbsp fresh dill, finely chopped (for aioli)
  • 1/2 tsp hot sauce (optional)
  • 1 clove garlic, minced or finely grated
  • 4 brioche or seeded burger buns, lightly toasted
  • Butter lettuce or rocket (arugula)
  • Sliced ripe tomato

Instructions:

  1. Prep the Salmon: Pat the salmon fillets completely dry. Cut the fillet into roughly 1-inch cubes.
  2. Create the Binder: Divide the cubed salmon into a 2:1 ratio (400g chunky, 200g fine). Place the smaller portion (200g) into a food processor and pulse 3-4 times until a smooth, sticky paste forms. Do not over-process.
  3. Chop the Texture: Take the larger portion (400g) and use a sharp knife to finely chop it until the pieces resemble coarse mince, ensuring defined small chunks for texture.
  4. Combine Flavors: In a large bowl, whisk together the minced shallot, dill, lemon zest, Dijon, mayonnaise, salt, and pepper.
  5. Mix the Patty: Gently combine the hand-chopped salmon, the processed salmon paste, and the panko breadcrumbs into the flavor mixture. Mix only until just combined to avoid tough patties.
  6. Form Patties: Divide the mixture into four equal portions. Using lightly dampened hands, gently form the mixture into thick patties (about 1 inch thick).
  7. Chill: Place the formed patties onto a parchment-lined baking sheet. Cover and refrigerate for a minimum of 30 minutes. This step is vital for structure.
  8. Make the Aioli: While the burgers chill, combine the aioli ingredients (mayonnaise, lemon juice, dill, hot sauce, garlic, salt, and pepper) in a small bowl. Taste and adjust seasoning.
  9. Heat the Pan: Heat the oil in the large skillet over medium-high heat until shimmering.
  10. Sear the Burgers: Carefully place the chilled burgers into the hot pan, ensuring they are not crowded. Press down lightly.
  11. Cook Side 1: Cook undisturbed for 4 to 5 minutes until a deep golden-brown crust forms. Resist the urge to move them.
  12. Finish Cooking: Gently flip the burgers using a thin spatula. Cook for another 3 to 4 minutes until the burger is firm to the touch and the internal temperature reaches 145°F (63°C).
  13. Assemble: Lightly toast the buns. Spread a generous layer of the Lemon-Dill Aioli on both the top and bottom buns. Layer with lettuce, tomato, and the hot salmon burger. Serve immediately.