Time: 1 hour 20 min.
Complexity: easily
Servings: 4

If you're looking to make delicious burgers without red meat, salmon is a great alternative. Make tender, juicy salmon patties and serve them on toasted buns with homemade aioli and a refreshing kale coleslaw.

Ingredients:

Salmon burgers

• 450 g skinless salmon, diced
• 0.5 cup fresh parsley leaves
• 1 tsp onion powder
• 1 teaspoon coarse salt
• 0.5 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 10 fresh basil leaves
• 1 large egg
• Zest of 1 lemon
• 2 tbsp. l. rapeseed oil (canola)
• Butter to grease the buns
• 4 potato buns, cut in half
• Sliced ​​plum tomatoes for serving
• Watercress for serving

Aioli with capers and lemon

• 0.5 cup mayonnaise
• 2 tsp chopped capers
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh parsley
• 1 clove of garlic, grated
• Juice of 1 lemon

Kale coleslaw

• 0.5 cup mayonnaise
• 0.5 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon of honey
• 0.5 tsp celery seeds
• 0.5 tsp coarse salt
• 1/4 tsp freshly ground black pepper
• 5 cups shredded kale
• 3 cups shredded white cabbage
• 3 cups grated carrots
• 1 cup sunflower seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, aioli sauce, lemon, capers, basil, tomatoes, onion powder, kale, celery seeds, carrot, white cabbage

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Preparation:

Step 1
• Salmon cutlets:
  
  Place the fish, parsley, onion powder, salt, garlic powder, pepper, basil, egg, and lemon zest in a food processor and process until smooth and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.
Step 2
• Aioli with capers and lemon:
  
  Meanwhile, prepare the aioli. Combine the mayonnaise, capers, basil, parsley, garlic, and lemon juice in a bowl and refrigerate until serving.
Step 3
• Cabbage salad:
  
  In a bowl, combine the mayonnaise, yogurt, mustard, vinegar, honey, celery seeds, salt, and pepper. Transfer the dressing to the large bowl with the kale, cabbage, and carrot mixture and toss until evenly coated. Sprinkle with celery seeds.
Step 4
• Heat canola oil in a cast-iron skillet over medium heat. Fry the patties until golden brown and crispy, 3–4 minutes per side.
Step 5
• Toast the buns and butter them. Serve the patties on the buns with aioli, tomatoes, and watercress.

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