I’ve partnered with PADERNO to bring you this simple and satisfying summertime recipe.
These salmon burgers are perfect for backyard entertaining. Bonus! They also don’t require a BBQ. The recipe itself is also gluten-free to allow for flexible entertaining options. You could even swap out the bun for a summer salad. I like to use mayonnaise in this recipe instead of an egg as the binder. It makes for a moist burger, letting the fish shine! The tempura batter is super light and pairs perfectly with the fish for texture and crunch. You may need to make extra fried pickles as snacking before assembly may occur.
The patties come together super quick in the 3-Cup Food Chopper from PADERNO with its vortex blade technology specifically designed to circulate food while blending. And if you have a deep fryer like this one, with an automatic oil drainage system and storage, even frying the crispy toppings is no-fuss and makes cleaning a breeze! The new PADERNO Kitchen Appliances are designed with the precision control you need to deliver your best cooking moments.
Salmon Burgers with Crispy Onion & Fried Dill Pickles
Salmon Patties (makes four patties)
1 pound skinless, boneless salmon, cubed
½ cup panko style breadcrumbs (I like to use gluten-free breadcrumbs which allows for the burger to be flexible for guests with dietary restrictions.)
¼ cup mayonnaise
1 shallot, diced
1 tbs fresh dill
1 tbs fresh parsley
½ tsp garlic powder
Zest from one lemon, plus 1 tbs juice
Pinch of ground black pepper
1 onion, sliced thin
3-4 pickles, sliced lengthwise and thin
1 ½ cup tapioca flour, plus ½ cup for dusting
2 tbs cornstarch
½ tsp garlic powder
½ tsp paprika
Pinch of white pepper
1 cup soda water
Vegetable oil for frying
Tip: Soak your onions in cold water for 10 minutes for super crispy onions. Dusting in additional flour before placing the onions and pickles in the tempura batter will help the batter adhere better.
Caper Dill Sauce
1 cup mayonnaise
1 tbs lemon juice
1 tbs capers, mined
½ tbs fresh dill
1 dill pickle, finely chopped
1. To make the burger patties, working in two batches, place the ingredients in a food chopper. Pulse until combined. Mix the two batches together in one bowl. Form into patties and let rest in the fridge for 5-10 minutes. Cook on medium heat using a cast-iron pan for 3 minutes per side.
2. Preheat your deep fryer with vegetable oil to 350. For the tempura batter, combine the tapioca flour, cornstarch, garlic powder, paprika, white pepper and soda water in a medium bowl, whisking gently to combine. Dust the onion and pickle slices with extra flour, dip into the batter and fry in small batches until golden and crispy.
3. Make the caper dill sauce by combining all ingredients in a small bowl.
4. Assemble the burger by spreading the caper dill sauce on your favourite toasted bun. Garnish with garden lettuce and top with a stack of the crispy onions and fried pickles.