Salmon Burgers with Horseradish Cream, Green Onions and Green Apples

Salmon Burgers with Horseradish Cream, Green Onions and Green Apples

  • Servings: 10 burgers
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Author note: Be sure the salmon used is deboned. Use an instant read thermometer to guarantee perfectly cooked salmon burgers.

2 pounds salmon, skin removed and deboned

1 1/2 teaspoon kosher salt

1/2 cup mayonnaise

3 rosemary sprigs, leaves removed

zest of 1-2 lemons

1 tablespoon canola oil

2 bunches green onions, ends trimmed off and the green parts halved

3 green apples, thinly sliced

slider buns, toasted

horseradish cream, for topping (see recipe below)

  1. Cut the salmon into large chunks. Place in a food processor with the salt, mayonnaise, rosemary leaves and lemon zest. Pulse 10-12 times.
  2. Line a rimmed baking sheet with parchment paper. Make 6 inch wide patties with the salmon mixture. Place on the baking sheet.
  3. Place the baking sheet into the refrigerator for at least 2 hours.
  4. In a skillet, heat the canola oil over moderately high heat. Once the pan is thoroughly heated and the oil shimmering, add the salmon patties to the skillet (about 3 to 4 patties, depending on the size of the skillet).
  5. Cook the patties for 3-4 minutes per side, for a total of 6-8 minutes or until the internal temperature reaches 145 degrees.
  6. While the patties are cooking, add the green onions in small batches. Cook until they are softened and browned. Set aside.
  7. Add a generous smear of horseradish cream to a toasted bun, top with a salmon patty, a handful of green onions and apple slices.

for the horseradish cream

2 tablespoons prepared horseradish

3/4 cups whipped cream cheese

1/4 teaspoon kosher salt

zest of 1 lemon

juice of 1/2 lemon

  1. Place all ingredients into a bowl and stir to combine.

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