Salmon Burgers with Creamy Chimichurri
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May 27, 2020
Beef Burger with Caramelized Onions and Sun-Dried Tomato Ketchup
June 1, 2020Salmon Burgers with Creamy Chimichurri
This recipe for Salmon Burger with Creamy Chimichurri is similar to a classic crab cake. Salmon gives you good fats and healthy omega-3’s. The Greek Yogurt is a healthy substitute for mayo, and the creamy chimichurri is a perfect complement with herbs and avocado. Get this one to a grill near you!
Pair Recipe with Salmon Burgers with Creamy Chimichurri with:
Beet and Squash Chips
Similar Colavita Recipes:
Beef Burger with Caramelized Onions and Sundried Tomato Ketchup
Salmon Cakes with Kale, Citrus and Avocado Salad
Ingredients
Directions
In a large mixing bowl, place the greek yogurt, breadcrumbs, Worcestershire sauce, Dijon mustard, hot sauce (optional), parsley, lemon juice, lemon zest. Mix to just combine.
Now add to the bowl the salmon, egg, and salt and pepper. Mix until very well combine.
Cover and refrigerate for at least 1 hour, but can be left overnight.
Once chilled, form the mixture into 4 patties with your hands.
Add about 4 tbsp Colavita olive oil to a large, wide skillet and heat until shimmering.
Add the patties to the skillet and pan fry 3-4 minutes on each side, until golden brown.
Remove from the skillet to a paper towel lined plate.
Combine all the chimichurri ingredients in a blender or food processor. Process until smooth. Taste and adjust for seasoning. The creamy chimichurri can be stored in the fridge for a week, covered.
Place some lettuce on the bottom half of the brioche buns.
Top with a salmon patty.
Dollop the chimichurri on top of the salmon patty.
Garnish with red onions and top with the other half of the bun.
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Ingredients
Directions
In a large mixing bowl, place the greek yogurt, breadcrumbs, Worcestershire sauce, Dijon mustard, hot sauce (optional), parsley, lemon juice, lemon zest. Mix to just combine.
Now add to the bowl the salmon, egg, and salt and pepper. Mix until very well combine.
Cover and refrigerate for at least 1 hour, but can be left overnight.
Once chilled, form the mixture into 4 patties with your hands.
Add about 4 tbsp Colavita olive oil to a large, wide skillet and heat until shimmering.
Add the patties to the skillet and pan fry 3-4 minutes on each side, until golden brown.
Remove from the skillet to a paper towel lined plate.
Combine all the chimichurri ingredients in a blender or food processor. Process until smooth. Taste and adjust for seasoning. The creamy chimichurri can be stored in the fridge for a week, covered.
Place some lettuce on the bottom half of the brioche buns.
Top with a salmon patty.
Dollop the chimichurri on top of the salmon patty.
Garnish with red onions and top with the other half of the bun.