Salmon Burgers with Apricot Relish
Salmon burgers made with fresh (not canned) salmon, panko, and apricots (yes, in the burger!), topped with apricot relish and "Quadruple-M" Sauce.
Servings 8 burgers
Calories 398kcal
Ingredients
Salmon Burgers
- 525 g salmon fillet (skin and pin-bones removed)
- 1.25 cups panko (see note below)
- 1 large egg
- 1/4 tsp salt
- 3 medium apricots (about 150 g before pitting) pitted
- 1/4 medium red onion
Apricot Relish
- 4 medium apricots (about 225 g before pitting)
- 1/2 medium red onion (about 100 g)
- 1 large celery stalk (about 100 g)
- 2 tsp white wine vinegar
- 1 tsp vegetable oil
- pinch salt
- pinch black pepper
Quadruple-M Sauce
- 1/4 cup mayonnaise
- 2 tsp maple syrup
- 1 tsp mustard
- 1 tsp molasses
To Serve
- 8 brioche buns
- tomato
- lettuce
Instructions
Salmon Patties
- In a food processor, combine the salmon fillet, panko, egg, salt, apricots, and red onion. Pulse repeatedly until the ingredients are thoroughly combined. You can stop at a somewhat coarse, flaky stage or you can keep going until the mixture forms a paste. The former yields a patty with larger, more textural pieces, while the latter yields a smoother and more uniform patty.
- Form the mixture into patties and set aside. (Note: A little bit of oil on your hands will prevent them from sticking to the patties)
- Preheat a heavy-bottomed skillet, grill, or griddle over medium-high heat. Add a little oil to the grill or brush over the patties. If you like, you can sprinkle a little extra panko over the patties at this point for some added crunch. Cook the patties until browned and cooked through; about 3-4 minutes per side. Check for doneness and set aside.
Apricot Relish
- Simply dice the apricots, onions, and celery and combine with the remaining ingredients. Set aside for at least 15 minutes, and up to overnight.
Quadruple-M Sauce and Serving
- Combine the ingredients for the Quadruple-M sauce and set aside (any extra can be refrigerated for at least one week).
- Spread a dollop of Quadruple-M sauce on one side of a bun, then top with tomato, lettuce, salmon, and apricot relish. Grab some napkins and eat.
Notes
The burgers themselves use 1.25 cups of panko, but I like to keep a little extra (about 1/4 cup or so) to sprinkle over the surface of the patties right before cooking in order to add a little crunch. This is optional of course, but it's a nice touch.
Nutrition
Calories: 398kcal | Carbohydrates: 48g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 105mg | Sodium: 484mg | Potassium: 271mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2200IU | Vitamin C: 17.3mg | Calcium: 90mg | Iron: 1.3mg