Green Onion Salmon Burger
Green Onion Aioli:
1/2 cup mayonnaise
1/4 cup sour cream
1/3 cup green onion-finely sliced
1 clove garlic-finely chopped
1 cucumber-skin left on
1 tablespoon parsley-finely chopped
1/4 teaspoon sea salt-fine crystals
1/2 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
2 pounds skinless salmon fillet, cut into 1/4-inch pieces
3/4 cup plain bread crumbs
1/4 cup cream cheese
1 tablespoon fresh lemon juice
1 teaspoon fresh tarragon-chopped
2 teaspoon spicey brown mustard
2 tablespoons fresh dill-finely chopped
1 1/2 teaspoons sea salt-fine crystal
3/4 tablespoon freshly ground black pepper
Vegetable oil, for forming the patties and brushing on the grill rack
6 sesame buns, split
Mixed baby greens
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium heat.
To make green onion aioli, combine all ingredients in a bowl and mix well. Set aside.
To make cucumber slaw, take whole cucumber and run entire cucumber down the large grate on grater, rotating cucumber in quarter turns, continue grating and rotating until none of the flesh is left but core and seeds. In bowl place cucumber, parsley, sea salt, lemon juice and freshly ground black pepper, stir to combine and set aside.
To make patties, in food processor, combine salmon, bread crumbs, cream cheese, lemon juice, tarragon, mustard, dill, sea salt and freshly ground black pepper, pulse 10 times, just until combined. Coat your hands with vegetable oil, divide the mixture into 6 equal portions, and form the portions into patties that fit the buns.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook about 2 1/2 minutes. Turn the patties and cook an additional 2 1/12 minutes. During the last few minutes of cooking, place the buns, cut side down on the outer edges of the rack to toast lightly.
To assemble burgers, top each bun bottom with 6 leaves each of mixed baby greens, equal portions of the cucumber slaw, a patty, and equal portions of the aioli. Add the bun tops and serve.
Makes 6 burgers.