Maple Salmon Burgers with Rosemary Mayonnaise

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

Growing up in the Pacific Northwest, seafood is king.And the most amazing is the bountiful salmon. We are blessed with the freshest most flavorful salmon anywhere in the country. I love to make salmon entrees, pastas, and of course burgers. Since salmon is a superstar in the healthy eating department and is a beautiful and delicate flavor, I find the simplest preparation is always the best. This burger epitomizes where I live, and the flavors that abound.


Rosemary Mayonnaise:

3/4 cup mayonnaise

2 Tablespoons chopped fresh rosemary

1/2 teaspoon fresh cracked black pepper


2 pounds boneless, skinless salmon fillet

1/2 cup fresh bread crumbs

3 Tablespoons minced red onion

2 Tablespoons good quality maple syrup

1 Tablespoon Dijon mustard

1 teaspoon salt

3/4 teaspoon fresh cracked black pepper

Vegetable oil for brushing grill

6 sesame seed buns, split

Juice of 1/2 a lime

1 cup packed baby spinach leaves


To make mayonnaise, combine the mayonnaise, rosemary, and 1/2 teaspoon black pepper in a small bowl and stir until well combined. Cover and refrigerate until serving.

To make the patties, cut salmon fillet into 1-inch cubes. Place cubes in a food processor. Pulse until the salmon is the consistency of raw ground hamburger meal. Transfer the salmon to a large bowl and add the bread crumbs, onion, maple syrup, Dijon, salt and 3/4 teaspoon black pepper. Mix gently, but well, until combined. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Cover and refrigerate for at least 30 minutes.

Preheat a gas grill to medium-high heat.

When patties are chilled and grill is ready, brush the grill rack with vegetable oil. Place the chilled patties on the rack, cover, and cook, turning once, until just opaque throughout, about 2 minutes on each side. During the last 2 minutes of cooking, place the buns on the rack to toast lightly. When patties are cooked, squeeze the lime over the top.

To assemble the burgers, spread the rosemary mayonnaise over the cuts sides or the buns. Divide the spinach leaves among the bun bottoms. Top with a patty and the bun tops. Serve immediately.

Makes 6 burgers