Ingredients:
- 12-oz. Atlantic Salmon Filet, skin removed
- 1/2 medium red onion, chopped
- 2 tsp. small capers
- 1 Tblsp. chopped fresh dill
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 egg, lightly beaten
- 1/2 C. Panko style breadcrumbs
- 4 brioche style buns, lightly toasted
- Tartare sauce
- Lettuce
- Sliced tomatoes
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Chimichurri Ingredients
- 3 frozen cubes of Dorot Gardens garlic
- Extra virgin olive oil
- 4 frozen cubes of Dorot Gardens parsley
- 4 frozen cubes of Dorot Gardens cilantro
- 2 frozen cubes of Dorot Gardens basil
- 1 tsp. kosher salt
- Pinch of red pepper flakes
- 2 Tblsp. red wine vinegar
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Cooking Instructions:
1
Place first 8 ingredients in a food processor and pulse until a thick and chunky consistency is achieved.2
Divide salmon into four equal parts and form them into balls.3
Heat your non-stick pan or griddle on high heat and drizzle in some neutral oil. Place salmon balls on hot pan and press down with a spatula to flatten. Cook until crispy, about 2-3 minutes per side and then assemble burger.4
Add tartare sauce to buns and top with salmon patty, lettuce, tomato and any other condiments of your choice.5
For Chimichurri - In a microwave safe bowl combing frozen garlic cubes with 2 Tblsp. of olive oil. Microwave for 90 seconds on high. Remove and add the frozen parsley, cilantro and basil. Mix until the residual heat melts all of the cubes.6
Add salt, red pepper flakes, vinegar and 1/4 cup more of extra virgin olive oil. Adjust seasoning to taste with more salt if needed.7
Serve with steaks, chicken, fish and more.8
Makes about 1 cup.