Salmon Burgers with Crispy Onion & Fried Dill Pickles


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
Salmon Burgers

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

Tempura Batter

  • 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.

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Cream of Chicken Soup


Curl-up comfort food for those cold rainy days.

Cream of Chicken Soup

  • 2 1/2 cups chicken stock

  • 1 cup milk

  • 1 1/2 cups shredded chicken

  • 1 cup small soup noodles

  • 1/4 cup flour

  • 2 tbs butter

  • 3 celery stalks, chopped

  • 3 carrots, chopped

  • 1 clove of garlic, mined

  • 1/2 zucchini, diced small

  • 1/2 onion, diced small

  • 1 tsp garlic salt

  • 1 tsp onion powder

  • Salt and pepper to taste

In a medium pot, on medium heat, add 1 tablespoon of butter. Add onions and garlic, saute until translucent. Add celery, carrots, zucchini, chicken, and the remaining tablespoon of butter. Saute for another 2-5 minutes. Add flour, stir often for another 5 minutes until flour coats everything well.

Add the chicken stock and stir. Add the soup noodles. Let simmer for 10 minutes before adding the milk and reduce heat to low. As the soup and noodles cook, the broth will thicken. Simmer on low for another 10-15 minutes.

If you find that your soup didn’t thicken to the consistency you want, you can cook off another 1 tablespoon of butter and 1 tablespoon of flour in a seperate sauce pan and add to the soup. If your soup is too thick, add a little more stock.

Season with salt and pepper to finish as needed. Garnish with fresh thyme and serve hot.


Grilled Cheese


I’m not sure if anyone really needs a grilled cheese recipe, but a couple of flavour inspirations can go all way to revamping the slice of processed cheese. Here are a few of my favourite “adult” grilled cheese combos. Happy grilling!

Truffle Lovers

  • Smoked prosciutto

  • Truffled cheese

  • Sliced truffles

  • Truffle honey

Perfect Beer Pairing (or wine)

  • Caramelized onions

  • Sliced pears

  • Irish stout cheddar

TIP: Grill the sandwich on each side before putting in a 350°F oven for a couple of minutes. This will ensure maximum gooeyness in the centre.