Mention the word "burger" and hamburgers immediately come to mind, but there's actually a world of others out there. So, for today's sandwich, we're making a salmon burger. While you can make a decent burger with canned salmon, fresh salmon -- pulsed in the food processor with capers, scallion, fresh dill, and pickles -- makes for a particularly flavorful and juicy version. Pair it with cucumbers and dill dressed in a sweet and tangy mustard sauce and serve it on a soft roll. Next time burgers come up, you just might think salmon.
Salmon Burgers with Cucumber-Mustard Relish
1 scallion, thinly sliced
1 tablespoon capers, rinsed
1/2 cup bread-and-butter pickle slices
3/4 cup fresh dill
1 teaspoon grated lemon zest
1 1/4 pounds skinless boneless salmon fillet, cut into large chunks
6 tablespoons mayo
Coarse salt and ground pepper
1 1/2 tablespoons brown mustard
1 teaspoon sugar
1/2 teaspoon red wine vinegar
1/2 kirby cucumber, end trimmed, peeled, quartered lengthwise and thinly sliced
2 tablespoons extra-virgin olive oil
4 soft rolls, such as brioche rolls, split, a little of the soft center removed
1. For the burgers: In a food processor, combine the scallion, capers, pickles, 1/2 cup dill, and lemon zest; pulse until finely chopped. Add the salmon; pulse until coarse, not pureed. Add 2 tablespoons of the mayo and 1/4 teaspoon pepper; pulse to combine. Shape into 4 patties, each 3/4-inch thick and 3 1/2 inches wide. Transfer to a platter or a large plate, cover with plastic wrap, and refrigerate at least one hour or up to overnight.
2. For the mustard sauce: In a medium bowl, stir together the mustard, sugar, and vinegar. Add the remaining 1/4 cup dill and season with salt and pepper. Add the cucumbers; toss to combine. Refrigerate until you're ready to use.
3. In a large, preferably nonstick or cast iron skillet, heat the oil over medium. Sprinkle the salmon patties with salt. Working in batches if necessary, cook the patties until golden brown, and opaque throughout, flipping them once or twice, 5 to 6 minutes. They can also be cooked on the rare side, if you prefer, by simply cooking them less.
4. Spread the remaining 4 tablespoons of mayo on the rolls, place a burger on each, top with the mustard mixture, close and serve.