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Sta. Rita Hills Salmon Burger

Swingin' Salmon Burger

Gastronaut Bob Blumer
This juicy salmon burger goes both ways. It swims upstream and down—and it pairs equally as well with our big luscious Sta. Rita Hills Pinot Noir or our complex Carneros Chardonnay.
Pair with Lloyd Cellars 2019 Carneros Chardonnay or/and 2017 Sta. Rita Hills Pinot Noir
Prep Time 1 hr
Course Main Course
Cuisine American
Servings 4

Equipment

  • food processor

Ingredients
  

  • 1 lb Fresh salmon fillet Avoid previously frozen salmon if possible
  • 1 Poblano chili or jalapeño chili
  • 1/4 tsp Salt
  • 1/4 tsp Freshly ground black pepper
  • 1 Egg
  • 3 Green onions, finelysliced
  • 2 Cloves of garlic, minced
  • 1/2 Red bell pepper, trimmed and diced
  • 2 tbsp Sourcream or mayonnaise
  • 1 tbsp Dijonmustard
  • 1/4 cup Parsley, roughly stemmed
  • 1/4 cup Breadcrumbs or Panko
  • 4 Airy burger buns (ideally brioche)
  • 4 tbsp Homemade aioli or store-bought mayonnaise
  • 1 Zest of lemon + 1 tablespoon lemon juice
  • 2 tbsp Dill, chopped finely
  • 1 Ripe avocado
  • 3 tbsp Olive oil, divided

Instructions
 

  • Using a sharp knife,remove skin from salmon. Remove any pin bones from the salmon, then roughly cutsalmon into ½-inch cubes. Reserve.
  • Blacken poblano over a gas burner or BBQ. Put it in a bagfor 5 minutes, then peel off and the discard skin along with the seeds andstem. Reserve.
  • To a food processor, addegg, green onion, garlic, poblano, bell pepper, sour cream, Dijon, cilantro,breadcrumbs, lemon zest + juice, salt ad pepper. Pulse four or five times. Addsalmon and pulse another 4 or 5 times or until coarsely chopped and blendedwith the other ingredients—but well before the point that it turns to mush. Ifyou don't have a food processor, chop salmon into tiny pieces, then blend withall the aforementioned ingredients in a bowl. Form salmon mixture into 4patties. Reserve.
  • In a small bowl, blend aioli or mayo with dill. Reserve.
  • In a medium bowl, use afork to mash avocado. Add a pinch of salt and lemon juice. Blend and reserve.
  • Ifbuns are too thick or too dense, pull a little bread from the center of the tophalf, or slice a bit off from one or both of the cut sides. While patties are cooking, brush buns with oil andtoast, cut side down, in a pan or on a grill until cut side is lightly browned.
  • To a sauté pan overmedium-high heat, add 1 tablespoon oil. When pan is smoking hot, add patties andcook, loosely covered, for about 4 minutes per side, or until the outsides arecrusty and the centers are just cooked (i.e. opague).

Notes

To serve Schmear bottom bun with aioli, and top bun with avocado
Advance work Aioli can be made up to a day in advance. Patties can be made up to a day in advance. Plan-overs Patties freeze well and will last in airtight wrapping for up to 6 months.
Keyword Bob Blumer, burger, Chardonnay, Lloyd Cellars, Pinot Noir, salomon