Salmon Burgers

These are so good it was kind of a combination of a few recipes I had seen and I just made it my own. It is very important to use the freshest ingredients possible always it makes a big difference. Pay attention when you buy your fish, where it comes from and whether is is farm raised or wild...obviously wild is best. The sweet potato fries are a staple at our house we eat them a couple times a week either in fry form or with eggs for breakfast. I am still trying to perfect the crispness of them using a few different ways of prepping and cooking. I will post at a later time when I have gotten it right and what way worked best. The "aioli" is not really a aioli at all :)...Aioli is typically made with an egg and olive oil base, it is more or less a mayonnaise. The yogurt obviously makes it a little healthier and I think taste better.



SALMON BURGERS

Lime “Aioli

1 tablespoon chopped fresh cilantro

3 tablespoons Greek yogurt (Vosko’s)

2 tablespoons finely chopped cucumber

1/8 teaspoon finely grated lime rind
1 clove of garlic minced 

Burgers 

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

1 tablespoon chili sauce (Sriracha)

2 teaspoons fresh lime juice

3 tablespoons soy sauce (Tamari)
1 tablespoon of black sesame seeds
1 clove of garlic minced 

1/4 teaspoon salt

1 (1 1/4-pound) salmon fillet, skinned and cut into 1-inch pieces

Cooking spray

DIRECTIONS:

1. To prepare “aioli”, combine ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.

2. To prepare burgers, place onions, 1/4 cup cilantro, sirracha, and juice in a food processor; process until finely chopped. Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended. Do not over mix the salmon or it will become like paste and make for a very tough dense burger.

3. Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes.

4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness

Serve with:

Whole wheat buns, sandwich thins, English muffins or  bun less

Top with Mixed greens, pico (I make my own with cucumbers or you can use store bought), cilantro, more sirracha if you like it spicy and the lime “aioli”

Serve with sweet potato fries, recipe as follows…

SWEET POTATO FRIES

Kosher salt

1/2 teaspoon ground cumin

Freshly ground pepper

2 pounds sweet potatoes, peeled, and cut into 1/2-inch slices, then again into 1/2-inch sticks

Olive oil

Directions:

Preheat the oven to 450 degrees F.

In a small bowl, toss together 1 rounded teaspoon of salt, cumin and some freshly ground black pepper to taste.

Add the sweet potatoes to a large bowl, drizzle with enough olive oil to coat, and sprinkle with the spice rub. Toss well to coat evenly.

Pour the sweet potatoes out onto a parchment paper-lined baking sheet or a baking rack, making sure all the pieces are evenly spaced. Bake 30 to 35 minutes, flipping halfway through. Remove the potatoes from the baking sheet and serve immediately.