Salmon Burgers with Citrus Herb Sauce

Servings: 4 | Preparation time: 20 minutes | Refrigeration time: 1 hour | Grilling time: 6 to 8 minutes



  • Extra-virgin olive oil;
  • 4 hamburger buns, split;
  • 2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices;
  • 4 leaves butter lettuce;


  • 1 skinless salmon fillet, about 1 pound, pin bones removed, cut into 1-inch pieces;
  • ¾ cup panko bread crumbs;
  • ¼ cup mayonnaise;
  • 2 tablespoons finely chopped fresh cilantro leaves;
  • 3 tablespoons finely chopped shallot;
  • Kosher salt;
  • Freshly ground black pepper;


  • 2 tablespoons finely chopped fresh cilantro leaves;
  • 1½ tablespoons capers, drained and finely chopped;
  • 2 tablespoons finely chopped fresh basil leaves;
  • Freshly grated zest of 1 orange;
  • 1 tablespoon fresh lemon juice;



  1. In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about ¾ inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.
  2. In a medium bowl mix the sauce ingredients, including ¼ cup oil, and season with salt and pepper.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.
  5. Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.

Bon appetit!


[Recipe source: Jamie Purviance,]

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