Ingredients Instructions

Patties

1 pounds skinless salmon fillet, pin bones removed, cut into 1-inch pieces 3/4 cups panko bread crumbs 1/4 cups mayonnaise 3 tablespoons finely chopped shallot 2 tablespoons finely chopped fresh cilantro leaves

 

Kosher salt Freshly ground black pepper

Sauce

2 tablespoons finely chopped fresh cilantro leaves 2 tablespoons finely chopped fresh basil leaves 1 1/2 tablespoons capers, drained and finely chopped 1 tablespoons fresh lemon juice Finely grated zest of 1 orange

 

Extra-virgin olive oil 4 hamburger buns, split 4 leaves butter lettuce 2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices

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1. In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about ¾ inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.
2. In a medium bowl mix the sauce ingredients, including ¼ cup oil, and then season with salt and pepper.
3. Prepare the grill for direct cooking over medium heat (350° to 400°F) .
4. Prepare the grill for cooking over medium heat (400°F) .
5. Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.
6. Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over medium heat.
7. Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over medium heat.
8. Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.