Salmon Burgers with Apricot Relish
Salmon burgers made with fresh (not canned) salmon, panko, and apricots (yes, in the burger!), topped with apricot relish and "Quadruple-M" Sauce.
- Prep time
- 20 min
- Cook time
- 6 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 525 g salmon fillet ((skin and pin-bones removed))
- 1.25 cups panko ((see note below))
- 1 large egg
- 1/4 tsp salt
- 3 medium apricots ((about 150 g before pitting) pitted)
- 1/4 medium red onion
- 4 medium apricots ((about 225 g before pitting))
- 1/2 medium red onion ((about 100 g))
- 1 large celery stalk ((about 100 g))
- 2 tsp white wine vinegar
- 1 tsp vegetable oil
- pinch salt
- pinch black pepper
- 1/4 cup mayonnaise
- 2 tsp maple syrup
- 1 tsp mustard
- 1 tsp molasses
- 8 brioche buns
- tomato
- lettuce
Instructions
- 1
In a food processor, combine the salmon fillet, panko, egg, salt, apricots, and red onion. Pulse repeatedly until the ingredients are thoroughly combined. You can stop at a somewhat coarse, flaky stage or you can keep going until the mixture forms a paste. The former yields a patty with larger, more textural pieces, while the latter yields a smoother and more uniform patty.
- 2
Form the mixture into patties and set aside. (Note: A little bit of oil on your hands will prevent them from sticking to the patties)
- 3
Preheat a heavy-bottomed skillet, grill, or griddle over medium-high heat. Add a little oil to the grill or brush over the patties. If you like, you can sprinkle a little extra panko over the patties at this point for some added crunch. Cook the patties until browned and cooked through; about 3-4 minutes per side. Check for doneness and set aside.
- 4
Simply dice the apricots, onions, and celery and combine with the remaining ingredients. Set aside for at least 15 minutes, and up to overnight.
- 5
Combine the ingredients for the Quadruple-M sauce and set aside (any extra can be refrigerated for at least one week).
- 6
Spread a dollop of Quadruple-M sauce on one side of a bun, then top with tomato, lettuce, salmon, and apricot relish. Grab some napkins and eat.