Chef Tom breaks down a side of wild caught Sockeye salmon and crafts a delicious Salmon Burger. Fire up the Yoder Smokers YS640s! This one is perfect for your Summer cookouts!
WHAT YOU’LL LOVE
- Pulsed, not puréed: Cubing the salmon and pulsing it in a food processor to a ground-meat texture keeps some small pieces, so the patty stays flaky instead of turning pasty.
- Egg yolk binder and lemon zest: A single yolk holds the patty together without breadcrumbs, and the lemon zest and Fin & Feather seasoning keep the flavor bright.
- Chilled before cooking: Resting the formed patties in the refrigerator for 15-20 minutes firms them up so they hold together on the griddle.
- Homemade jalapeño honey mustard mayo: Whisking an egg yolk and oil into a fresh mayonnaise, then stirring in jalapeño honey mustard, makes a sauce that’s rich, tangy, and slightly sweet.
Grilled Salmon Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Calories
794
Chef Tom's shows you how to craft his Salmon Burgers using wild caught Sockeye salmon for a nutritious, savory meal. Each burger has a balanced flavor and an enjoyable eating experience.
Ingredients
- Vegetable oil, for the griddle
- 2 soft onion rolls
- Unsalted butter, softened, for spreading on the rolls
- Boston Bibb lettuce
- Tomato, sliced
- Avocado, sliced
- Red onion, sliced
- 1 lb Salmon fillet, skin off, diced into 1” cubes
- 1 egg yolk
- 1 tsp lemon zest
-
1 tsp Plowboys BBQ Fin & Feather, plus more for seasoning the surface
-
1/2 tsp Noble Saltworks Pecan Smoked Flaked Finishing Salt
- 1 egg yolk
- 1 tsp lemon juice
- Pinch smoked paprika
- 1/2 cup vegetable oil
-
Noble Saltworks Pecan Smoked Flaked Finishing Salt, to taste
-
2 tbsp Big Rick’s Jalapeño Honey Mustard
For the Salmon Patties:
For the Mustard Sauce:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up with the Yoder Smokers Cast Iron Griddle in place over the firebox, raised ridges side up, diffuser (door) removed.
Place the cubed salmon in a food processor with the yolk, lemon zest, Plowboys BBQ Fin & Feather and Noble Saltworks Pecan Smoked Flaked Finishing Salt. Pulse until finely chopped to a ground meat type consistency.
- Remove the salmon mixture from the food processor and form into two (1/2 lb) patties, about the same diameter as the onion rolls you plan to serve them on. Transfer the patties to the refrigerator.
To make the Mustard Sauce, you will begin by making mayonnaise. Place the egg yolk in a heavy bowl along with the yolk, lemon juice and smoked paprika. Whisk well. Slowly drizzle in a few drops of the vegetable oil, whisking vigorously and constantly. As the oil emulsifies into the yolk mixture, begin to drizzle more oil in a slow steady stream. Continue this until all oil is incorporated. Season with Noble Saltworks Pecan Smoked Flaked Finishing Salt, to taste. Add the Big Rick’s Jalapeño Honey Mustard and whisk to combine. Store the in the refrigerator for up to a week.
- When the salmon patties have firmed up (about 15-20 minutes), remove them from the refrigerator. Season both sides generously with Plowboys BBQ Fin & Feather.
- Using a paper towel soaked with a couple of tablespoons of vegetable oil, grease the surface of the cast iron griddle. Place the salmon patties on the greased griddle. Cook until you achieve nice grill marks. Flip and continue cooking until the internal temperature reaches 135ºF. Remove from the grill immediately. Grill the halved, buttered onion roll, cut side down until lightly toasted. Remove from the grill.
- To assemble the salmon burger, spread the bottom half of the onion roll with the mustard sauce. Top it with Boston Bibb lettuce, sliced tomato, sliced onions. Place the salmon patty on the veggies. Fan out the sliced avocado on top of the salmon. Drizzle a generous amount of the mustard sauce over the avocado and top with the other half of the onion roll.
Recipe Note
Recipe FAQ
Why cube the salmon and pulse it instead of using a fish grinder or mashing it?
Cutting it into 1" cubes and pulsing briefly chops it to a ground-meat texture with some small pieces left intact. Over-processing would turn it into a paste and make the patty dense.
Why use only an egg yolk to bind the patties?
One yolk is enough to hold finely chopped salmon together, and it avoids adding breadcrumbs that would dilute the fish flavor.
Why chill the patties for 15-20 minutes before cooking?
Chilling firms up the fish and the yolk binder, so the patties are less likely to fall apart when they're flipped on the hot griddle.
Why cook on a cast iron griddle with the ridged side up?
The ridges leave grill marks and keep the patties slightly above the surface fat, while the cast iron holds steady heat at 450°F. Greasing it with oil keeps the salmon from sticking.
What internal temperature should the salmon patties reach?
Cook the patties until the center reaches 145°F, the USDA minimum for fish. Because the salmon is chopped, check the center of each patty with an instant-read thermometer.
Why make the sauce from scratch with an egg yolk?
Whisking oil slowly into an egg yolk makes a fresh mayonnaise with a creamy texture, and the jalapeño honey mustard folds into it for a sweet-tangy sauce. A pasteurized egg yolk can be used instead of a raw one, which is a good idea for anyone who is pregnant, elderly, very young, or has a weakened immune system.
How long does the mustard sauce keep?
Because it's made with a raw egg yolk, keep it refrigerated and use it within about 3-4 days.
Why toast the buttered onion rolls cut side down?
Toasting browns the buttered surface so the rolls hold up against the sauce, avocado, and juicy patty without getting soggy.
How indoor-friendly is this recipe?
5 out of 5. A cast iron skillet or ridged grill pan on the stovetop cooks the patties the same way, and the sauce is a whisk-and-bowl recipe.
Recipe Highlights
Pulsed salmon: Keeps a flaky, not pasty, texture.
Egg yolk binder: Holds patties together without breadcrumbs.
Chilled patties: Stay firm on the griddle.
Homemade mustard mayo: Adds a rich, tangy-sweet sauce.
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Nutrition
Nutrition
- Nutrition Serving Size
- 23.28 oz
- per serving
- Calories
- 794
- Carbs
- 36 grams
- Protein
- 15 grams
- Fat
- 67 grams
- Sodium
- 803 milligrams
