Blackened Salmon Burger with Chive Aioli (Burger Week Day 7)

Crispy salmon burgers with a tart chive aioli

Welcome to the last day of Burger Week! Last but definitely not least, we have the salmon burger! In fact, in my opinion, this burger is the best of all 🙂

 

The chive aioli paired with this burgers is like no other – you simply cannot leave it out; it gives the salmon burgers a slight tart flavor that also contributes a fresh kick due to the added lemon juice.

These burgers are not only delicious in the summer, but are just as fresh in the winter since all of the ingredients are in season pretty much all year round (lemons/citrus are especially in season in the winter).

I love the slightly charred taste with the soft texture of the salmon – it gives the burgers a slight crunch that is absolutely unmatched, in my opinion. Plus, salmon is possibly the most versatile fish, which is perfect for people who aren’t that crazy about fish. Especially when it’s mashed up with other ingredients, salmon is a great option to disguise the smelly fish flavor.

So what was your favorite burger of Burger Week? Mine is definitely today’s salmon burgers! I’m so excited to share more summer recipes in the next few days, but for now, have fun trying out different burgers for a barbecue.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Blackened Salmon Burger with Chive Aioli

Chive Aioli

  • 1 cup mayonnaise
  • 2 tbsp chives, chopped
  • 1 tsp lemon juice
  • 1 tsp salt
  • 1 tsp ground black pepper

Burgers

  • 3 salmon filets(about 1 lb salmon), skin removed
  • ½ cup panko breadcrumbs
  • 1 tbsp light, packed brown sugar
  • 2 tbsp fresh basil
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp olive oil

Toppings

  • poppy seed Kaiser bun
  • avocado, sliced
  • micro greens
  1. To make the chive aioli, in a small bowl, whisk together all aioli ingredients together. Set aside.
  2. In a food processor or using a potato ricer (or masher), mash salmon filets until ground up completely. Add panko breadcrumbs, brown sugar, fresh basil, cayenne pepper, paprika, salt, and black pepper to salmon, and stir well. Divide mixture in quarters, and form each quarter into a patty.
  3. Heat a grill or grill pan over medium heat. Grill salmon patties for 2 minutes per side, until the salmon is cooked through, but do not overcook or patties will be dry.
  4. To assemble, add aioli on poppy seed Kaiser bun, then patty, then avocado and micro greens. Eat!

 

 

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