SALMON BURGERS WITH TANGY TARTER AND PICKLED ONIONS

Seafood|Ragin Cajun

Ingredients

The Pickled Onions:

1 cup cider vinegar

¾ cup water

¼ cup grenadine

4 tablespoons sugar

1 teaspoon salt

1 small red onion, thinly sliced into rounds (about 1 cup)

The Tangy Tarter:
½ cup Hellmann’s Light Mayonnaise

3 tablespoons caper

2 tablespoons fresh dill, chopped

1 tablespoon lemon juice

½ teaspoon Dish off the Block Ragin’ Cajun Spice Blend

The Patties:

1 ½ pounds salmon filet, skinned

2 eggs, beaten

3 tablespoons Hellmann’s Light Mayonnaise

1 tablespoon Dijon mustard

½ teaspoon salt

1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend

2 teaspoons lemon zest (1 lemon)

1 tablespoon lemon juice

1 tablespoon honey

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley leaves, chopped

1 tablespoon chives, chopped

¼ cup red bell pepper, finely chopped (if the pieces are too large the burger will not hold together)

¼ cup scallions, chopped

½ cup panko breadcrumbs

3 tablespoons olive oil

2 tablespoons butter

The Rest:

4 brioche buns

1 cup baby arugula leaves

1 English cucumber, cut into thin slices

Instructions

To make the pickled veg, combine the vinegar, water, grenadine, sugar, and salt in a saucepan and bring to a boil. Stir to dissolve the sugar and salt. Place the sliced onions in a large jar and pour the hot liquid over them to cover. Let sit for 2-3 hours until the liquid is at room temperature. Keep in the fridge for up to 2 weeks.

To make the tarter, combine all of the ingredients in a small bowl and whisk to combine. Keep in the fridge until ready to serve and up to 1 week.

Finely chop the salmon into very small pieces – note – it is important that the pieces are small so they bind together and the burgers do not fall apart in the pan. Place the chopped salmon in a large bowl with the all of the remaining burger ingredients except the olive oil and butter. Mix everything together until fully combined. Separate the mixture into 4 equal parts and form 4 patties. Place them on a plate in the refrigerator to set for at least 1 hour.

Heat the olive oil and butter in a large deep skillet over medium high heat. Add the patties to the pan and cook for 2-3 minutes on the first side until a golden brown. Flip and turn the heat to medium. Cover the pan and cook for another 2-3 minutes until the patties are just cooked through – they can even be a little translucent in the center!

Remove the patties from the pan and tent with foil to rest while you prepare the rolls and toppings. Brown the rolls in the pan drippings from the burgers until they are golden and toasty.

To serve the burgers, place a heaping tablespoon of the tarter sauce on the bottom part of one roll. Top the tarter with several slices of the cucumber followed by a salmon patty, another heaping tablespoon of tarter, ¼ cup of the baby arugula and several slices of the pickled onion. Place the top roll on and DEVOUR!!