Salmon Burgers with Roasted Garlic Pineapple Aioli
40 minutes
PREP TIME
50 minutes
TOTAL TIME
4
SERVINGS
Move over turkey and beef, the salmon burger is in the house!
Ingredients
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2 cans (213g) Gold Seal Wild Pink Salmon (Traditional)
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½ avocado
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2 large eggs
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1 tbsp chives, chopped
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¼ cup bread crumbs or Panko
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4 sourdough buns
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1 tbsp olive oil
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Salt and pepper to taste
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¾ cup mayonnaise
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1 lemon, juice only
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4 cloves roasted garlic
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¼ cup pineapple chunks, fresh or canned
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⅛ tsp salt
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¼ tsp chipotle powder
Directions
- Place mayonnaise, lemon juice, garlic, pineapple, salt, and chipotle in a food processor and purée for 30 seconds until smooth. Set aside.
- In a large bowl mash the avocado until it becomes a smooth paste.
- Add salmon, eggs, chives, bread crumbs and mix until well combined and season with salt and pepper. Refrigerate for 30 minutes and then form into 4 patties.
- In a frying pan over medium heat, add olive oil and fry patties on each side for 2 minutes or until golden brown.
- Spread roasted garlic and pineapple aioli on each side of the sourdough buns and add the salmon patties.
Tips and Tricks
Roasting the garlic before adding to any recipe brings out a sweetness to the garlic and mellows the garlic flavour. It also makes the house smell really good.
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