Salmon Burger with Cucumber and Radish Salad

Breville Test Kitchen

Salmon Burger with Cucumber and Radish Salad

Name: Salmon Burger with Cucumber and Radish Salad
Cook time: 1800 s
Total time: 6300 s
Yield: Serves 4
Ingredients: 1 lb skinless salmon fillets - cut into 1-inch pieces; 1 tsp kosher salt; 1 lemon - zested; ¼ tsp garlic powder; ¼ tsp crushed red pepper flakes; 1 egg yolk; 2 tbsp olive oil; 2 oz cornichons; 2 oz pickled onions; 2 tbsp drained capers - rinsed; ⅓ cup dill; ⅓ cup (2½ oz) Essential Mayonnaise; ¼ tsp garlic powder; 2 tbsp dill; 1 English cucumber - trimmed; 4 radishes - trimmed; 1 shallot - peeled; 1 tsp kosher salt; ½ tsp white sugar; 1 tsp fresh lemon juice; 4 burger buns; Softened butter - to spread; 8 Boston butter lettuce leaves

Fresh salmon fillets get a quick process and hit of lemon for a succulent patty full of ocean flavor. The Breville Food Processor delivers a homemade tartare sauce as well as wafer-thin slices of cucumber and radish for a bright salad garnish.

the Paradice™ 9

+3 more appliances

1 hr 45 mins total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the salmon burger

1 lb skinless salmon fillets
cut into 1-inch pieces
1 tsp kosher salt
1 lemon
zested
¼ tsp garlic powder
¼ tsp crushed red pepper flakes
1 egg yolk
2 tbsp olive oil

For the tartar sauce

2 oz cornichons
2 oz pickled onions
2 tbsp drained capers
rinsed
⅓ cup dill
⅓ cup (2½ oz) Essential Mayonnaise

For the cucumber and radish salad

¼ tsp garlic powder
2 tbsp dill
1 English cucumber
trimmed
4 radishes
trimmed
1 shallot
peeled
1 tsp kosher salt
½ tsp white sugar
1 tsp fresh lemon juice

To serve

4 burger buns
Softened butter
to spread
8 Boston butter lettuce leaves

Instructions

1
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the salmon, salt, lemon zest, garlic powder, pepper flakes and egg yolk and process until a coarse paste forms.
2
Divide the salmon mixture into 4 even portions, about ½ cup each. Using damp hands, shape each portion into a ball then flatten into a 3-inch round, and ¾-inch high patty. Place onto parchment paper and refrigerate, uncovered, for at least 1 hour, or until the patties are firm and a skin has formed.
3
To make the tartar sauce, in the clean processor bowl with the grey spindle and green S-blade™, add the cornichons, onions, capers and dill and process until finely chopped. Add the mayonnaise and garlic powder and process to combine. Transfer the sauce to a bowl and refrigerate until serving.
4
Just before cooking the patties make the cucumber and radish salad. In the clean processor bowl with the grey spindle and green S-blade™, add the dill and pulse until coarsely chopped. Remove the blade. Set the orange adjustable slicer to 1 and place in the bowl. Slice the cucumber, radishes and shallot. Remove the slicer from the processor and sprinkle the salad with salt, sugar and lemon juice.
5
Place a large frying pan over high heat. Add the oil, when hot add the patties and cook for 3 to 4 minutes, or until just golden brown. Reduce the heat to medium and flip the patties over, cook the other side for 3 to 4 minutes, or until just cooked through. Remove from the pan and wipe the pan clean.
Tip: Patties can be cooked on a barbecue or grill.
6
Split the buns in half and spread with butter. Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.
7
Spread a spoonful of tartar sauce over the base of each bun. Top with lettuce, patty and salad. Spread a generous amount of the tartar sauce over the bun tops. Sandwich the burgers with the bun tops and serve.