Smoky Salmon Burgers with Pink Peppercorn Remoulade

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

The idea for this burger came to me one night when I was thinking about how to grill more fish.I added smoked salmon to the fresh because I prefer the flavor.


for the burgers:
1 1/2 lbs fresh boneless, skinless salmon filet
1/3 lb smoked salmon filet
3 scallions, trimmed
2 eggs
1 cup panko crumbs
1/2 tsp ground black pepper

for the remoulade:
1 tsp pink peppercorns, whole
1 scallion
1 Tbs fresh chopped parsley
1 cup mayonnaise
1/4 tsp kosher salt
1/2 tsp ground mustard seed
1 Tbs fresh lemon juice

6 whole grain burger buns


for the burgers:
Put all the burger ingredients into a food processor fitted with the chopping blade. Using the pulse button, process the fish mix until it is smooth and well mixed, stopping to scrape the sides of the food processor a couple times. Put the mix into a bowl and set aside to rest while you make the remoulade.

for the remoulade:
Put the pink peppercorns in a small zipper bag and crush using the bottom of a pan or the flat blade of a knife or a rolling pin. Put crushed peppercorns into a small mixing bowl. Trim and finely mince the scallion, add to the peppercorns. Add the rest of the ingredients and mix well then cover and set aside.

Using wet hands so the fish doesn’t stick, form the fish mix into 6 even patties. Put patties on a heated gas grill set on medium heat. Cook for 3 minutes on the first side, carefully turn and cook for another 3 minutes. During the last minute, place the sliced buns, sliced side down, on the grill to lightly toast them. Remove buns and burgers from grill and assemble:
Onto the bottom half of the bun place a burger. On top of the burger place 2 Tbs remoulade. Top with top bun half. Serve hot.