Broiled Salmon Burgers With Curry Remoulade Recipe
Prep Time:
1 hour
Cook Time:
12 minutes
Servings:
4 Burgers
Ingredients
  • 1 medium cucumber, cut into thin rounds (about 1 cup)
  • ½ cup water
  • 3 tablespoons white wine vinegar
  • 1 tablespoon granulated sugar
  • ½ teaspoon Kosher salt
  • 1 ½ pounds skinned salmon filet, pin bones removed
  • 2 tablespoons whole-grain mustard
  • Finely grated zest of 1 lemon
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground white pepper
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon capers in brine, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 large fresh egg yolk
  • 2 teaspoons white wine vinegar
  • 1 teaspoon whole-grain mustard
  • ½ cup sunflower or other neutral-flavored vegetable oil
  • 2 tablespoons capers in brine, drained
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon curry powder
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon ground white pepper
  • 2 tablespoons olive or other vegetable oil
  • 4 large butter lettuce leaves
  • ½ cup thinly sliced red onion
  • 4 brioche buns
Directions
  1. To make the cucumbers, place the slices in a medium bowl.
  2. Add the water, vinegar, sugar, and salt and stir well to combine. Set aside.
  3. To make the burgers, cut the salmon filets into ½-inch cubes.
  4. Place ⅓ of the cubed salmon in the bowl of a food processor with the mustard, lemon zest, salt, and white pepper.
  5. Process until the mixture forms a rough paste.
  6. Add the remaining salmon, shallot, capers, garlic powder, and smoked paprika to the food processor bowl and pulse a few times just until incorporated.
  7. Line a baking sheet with parchment paper.
  8. Form the salmon mixture into four patties and place on the baking sheet.
  9. Cover with plastic and refrigerate for at least 30 minutes (or up to 8 hours).
  10. While the burgers are chilling, start the curry remoulade by combining the yolk, vinegar, and mustard in a medium bowl.
  11. Whisk in the oil a few drops at a time, slowly increasing to a steady stream while whisking constantly to incorporate until thick.
  12. Stir in the capers, tarragon, shallots, chives, curry powder, salt, and white pepper.
  13. Preheat the oven to broil.
  14. Remove the plastic from the burgers and brush each with a little of the olive oil.
  15. Broil the burgers for 6 minutes on each side, or until cooked through to your liking.
  16. Remove the burgers from the oven.
  17. Assemble the burgers by placing a lettuce leaf and a few onion slices on the bottom of each bun.
  18. Top with the burgers.
  19. Add some of the remoulade sauce.
  20. Top with a few slices of the pickled cucumbers.
  21. Serve the burgers immediately.