I've never really been much of a burger person, but lately I can't stop thinking about burgers. Not stereotypical burgers from fast food joints, but homemade burgers with toasted buns and gourmet toppings. Burgers that are so sophisticated you can serve them at a dinner party. Burgers like this amazingly scrumptious salmon burger with pickled red onions and scallion cream cheese sauce.

I had never made a salmon burger before, and I couldn't help but wonder, as I took bite after glorious bite, why on earth did I wait so long? I suggest you don't let another minute pass without trying salmon burgers. They're delicious! To get the wonderful recipe that made me a burger lover, please


Salmon Burgers

Salmon Burgers


For the sauce:
1/2 cup cream cheese, room temperature
3 scallions, white and greens, finely chopped
1/2 cup mayonnaise
1 teaspoon chopped flat-leaf parsley
2 teaspoons chopped capers
1 tablespoon plus 1 teaspoon lemon juice
2 cornichons, minced
2 teaspoons grated lemon zest
2 teaspoons grated lime zest
Pinch of cayenne pepper
Coarse salt and freshly ground pepper
For the pickled onions:
1 medium red onion, finely chopped
3 tablespoons white vinegar
1/2 cup red-wine vinegar
2 teaspoons sugar
1 1/2 tablespoons coarse salt
For the burgers:
2 pounds skinless, boneless salmon fillet, cut into 1- to 2-inch pieces
1/4 cup minced scallions, white parts only
Zest of 1 lime
Zest of 1 lemon
1/4 cup unsalted butter, room temperature
Coarse salt and freshly ground pepper
Olive oil, for griddle
6 hamburger buns with sesame seeds, split
1 pound baby arugula, washed and dried
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 avocado, peeled, pitted, and cut lengthwise into 18 pieces


  1. Make the sauce: In a medium bowl combine all the ingredients. Whisk until smooth. Chill until serving.
  2. Make the pickled onions: Place all ingredients in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and let steep for 20 minutes. Let cool before using.
  3. Make the burgers: Pass salmon fillet through a meat grinder fitted with a large disc or cut into 1-inch pieces and place in the bowl of a food processor; pulse until ground, 1 to 2 minutes.
  4. Transfer ground salmon to a large bowl. Add scallions and lemon and lime zests; mix until well combined. Divide mixture evenly into six portions. Using a 3-inch ring mold, evenly pack one portion of the salmon mixture into ring mold to create a 3/4-inch thick patty. Repeat process with remaining salmon. Place patties on a parchment paper-lined baking sheet and transfer to refrigerator until chilled, about 15 minutes.
  5. Preheat a griddle over medium-high heat. Remove salmon patties from refrigerator and brush evenly with butter; season with salt and pepper. Lightly brush griddle with oil and place patties on griddle.
  6. Cook, turning once, until medium-rare, 4 to 5 minutes. Remove patties from griddle.
  7. Brush cut sides of buns with remaining butter and place, cut side-down, on griddle until toasted, about 1 minute.
  8. Place arugula in a small bowl and drizzle with olive oil and lemon juice; toss to combine.
  9. Spread 1 tablespoon sauce over the top half of each hamburger bun. Top sauce with 1 tablespoon pickled onions, baby arugula, and 3 slices of avocado each. Place the salmon patties on the bottom half of each bun and sandwich with top half; serve immediately.

Serves 6.

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