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Salmon Burgers with Horseradish Cream, Green Onions and Green Apples

Servings: 10

Ingredients

  • 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)

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

Instructions

  • Cut the salmon into large chunks. Place in a food processor with the salt, mayonnaise, rosemary leaves and lemon zest. Pulse 10-12 times.
  • Line a rimmed baking sheet with parchment paper. Make 6 inch wide patties with the salmon mixture. Place on the baking sheet.
  • Place the baking sheet into the refrigerator for at least 1-2 hours to help set the patties.
  • 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).
  • Cook the patties for 3-4 minutes per side, for a total of 6-8 minutes or until the internal temperature reaches 145 degrees.
  • While the patties are cooking, add the green onions in small batches. Cook until they are softened and browned. Set aside.
  • 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

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

Notes

Be sure the salmon used is deboned. Use an instant read thermometer to guarantee perfectly cooked salmon burgers.