Scandinavian Salmon Burger with Apple and Rosemary

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Patties: 2 pounds skinless salmon filets
1 egg
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1/2 cup apples, diced into
¼ inch cubes
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
Honey-Mustard Mayonnaise:
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt
Vegetable oil for the grill
6 Kaiser rolls, split 1
8 small arugula leaves, stems removed
1 bunch Watercress



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, divide the salmon into 2 equal portions. Chop 1 portion into 1/2 inch cubes, set aside. Take the remaining portion of salmon and chop roughly until the texture resembles that of ground beef. In a medium mixing bowl, combine salmon, egg, mayonnaise, bread crumbs, apple, rosemary, salt and pepper. Mix well until all ingredients are combined. Divide mixture into 6 equal portions and form into patties to fit the rolls. Cover and refrigerate for about 30 minutes. Meanwhile, to prepare the honey-mustard mayonnaise combine the mayonnaise, mustard, honey and salt in a small bowl and mix together. When the grill is ready, brush grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until just opaque throughout, about 4 minutes on each side. A minute or so before removing patties from the grill, place the Kaiser rolls, cut side down, onto the outer edges of the grill to toast lightly. To assemble the burgers spread an equal amount the honey-mustard mayonnaise evenly across the cut side of the roll tops and bottoms. Place one patty on each roll bottom and cover with 3 arugula leaves, about a 1/4 cup of watercress, and add roll tops. Serve immediately and enjoy!