fbpx ;

Feed Your Fam: Salmon Burgers with Herbed Sherry Mayo

We heard all about how Cat Cora balances a hectic life with raising a healthy family of four active boys. And today, we’re sharing a recipe from her latest cookbook, Cat Cora’s Classics with a Twist: Fresh Takes on Favorite Dishes. These Salmon Burgers with Herbed Sherry Mayo are delicious, tasty and a sure-fire way to turn regular burger night into healthy burger night! Eat it up, yum!

salmon burger

Salmon Burgers with Herbed Sherry Mayo

(Serves 4)

For the Mayo:
2 cups mayonnaise (FBGs recommend light)
3 tablespoons tarragon vinegar, white wine vinegar or rice vinegar
3 tablespoons dry sherry
2 teaspoons sugar
2 teaspoons finely chopped fresh herbs (equal parts chives, parsley, tarragon and basil, or whatever you have)

For the Burgers:
12 oz salmon fillet
1 red onion, finely chopped (about 1 c)
1 1/2 c plain, dried bread crumbs
1 large egg
1 tsp Tabasco sauce
1 scallion, finely chopped
1 tbsp finely chopped fresh basil
1 tsp kosher salt
Freshly ground black pepper
1/2 c all-purpose flour, for dusting
1/2 cup olive oil
4 hamburger buns, split and toasted
4 lettuce leaves
4 tomato slices
4 thin slices red onion

1. For the mayo: Whisk together all the ingredients in a large bowl. (The mayo will keep in your fridge for up to one week, tightly covered.)

2. For the burgers: Cut the salmon fillet into three or four pieces and pulse in a food processor about 10 times, until coarsely ground. Don’t overmix; you don’t want the fish to turn into paste. Add the chopped onion, bread crumbs, egg and Tabasco, and pulse a few times to mix. Transfer to a large bowl. Mix in the scallion, basil, salt and 1/4 teaspoon pepper.

3. Shape the mixture into four patties, sprinkling on a few drops of water if the mixture is too dry to hold together. Pour the flour onto a plate and add a few grinds of black pepper. Lightly coat the salmon patties with flour on each side and set them on a plate.

4. Pour the oil into a large skillet (it should be 1/4-inch deep) and heat over medium-high heat until the oil shimmers but is not yet smoking. Gently place the salmon patties in the hot oil and cook until golden brown, about 3 minutes on each side. Line a plate with paper towels. When the burgers are done, transfer them to the paper-lined plate.

5. To assemble the burgers: Place each salmon burger on the bottom of a bun, spoon on the mayo, and top with the lettuce, tomato, and onion. Cover with the top half of the roll and serve.

Delish! And a fantastic way to get those healthy Omega-3 fatty acids in!  —Jenn

FTC disclosure: We often receive products from companies to review. All thoughts and opinions are always entirely our own. Unless otherwise stated, we have received no compensation for our review and the content is purely editorial. Affiliate links may be included. If you purchase something through one of those links we may receive a small commission. Thanks for your support!