Salmon burgers with tartar sauce and slaw

Name: Salmon burgers with tartar sauce and slaw
Cuisine: American
Ingredients: 3 (150 g each) tins sockeye salmon, drained; 2 green onions, thinly sliced; 1/4 cup minced bell pepper; 2-3 teaspoons minced red finger chilli or jalapeño pepper; 1 clove garlic, finely minced; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped dill; 2 tablespoons plain breadcrumbs; 1-2 eggs; 1/2 teaspoon kosher salt; Black pepper, to season; 2 tablespoons (30 ml) olive oil; 4 hamburger buns; 1/3 cup (80 ml) mayonnaise; 1/4 cup finely chopped dill pickles; 1 tablespoon finely chopped dill; 1 tablespoon finely chopped parsley; 1 tablespoon chopped capers; 1/2 teaspoon Dijon mustard; 1/2 lemon, zested and juiced; 1/3 teaspoon kosher salt and black pepper, for seasoning; 1 tablespoon (15 ml) mayonnaise; 1 tablespoon (15 ml) sour cream; 1 teaspoon white or cider vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon sugar; 1/4 teaspoon onion powder; 2 cups finely shredded cabbage, preferably Savoy; 1 carrot, peeled and shredded; Kosher salt and black pepper, for seasoning

11 steps

Updated at: Wed, 22 Nov 2023 15:14:28 GMT

Ingredients

0 servings

3 x 150gsockeye salmon

2 teaspoonsred finger chilli

minced, or jalapeño pepper

1clove garlic

finely minced

1 tablespoonparsley

finely chopped

1 tablespoondill

finely chopped

2 tablespoonsplain breadcrumbs

1eggs

½ teaspoonkosher salt

30mlolive oil

¼ cupdill pickles

finely chopped

1 tablespoondill

finely chopped

1 tablespoonparsley

finely chopped

1 tablespooncapers

chopped

½ teaspoondijon mustard

0.5lemon

zested and juiced

⅓ teaspoonkosher salt

seasoning

black pepper

for

15mlmayonnaise

15mlsour cream

1 teaspoonwhite vinegar

or cider

1 teaspoondijon mustard

½ teaspoonsugar

¼ teaspoononion powder

2 cupscabbage

finely shredded, preferably Savoy

Instructions

Step 1

In a large bowl, flake the tinned salmon and break up any bones.

Step 2

Add the green onions, bell pepper, chilli pepper, garlic, parsley, dill, breadcrumbs and one egg; season with salt and pepper and mix well to combine. If the mixture seems dry, add another egg.

Step 3

Preheat the oil in a large non-stick skillet over medium-high heat.

Step 4

Divide the salmon mixture into four equal portions and shape it into patties.

Step 5

Add to the pan and cook for three to four minutes per side or until golden brown and crisp.

Step 6

In a bowl, mix together mayonnaise, chopped dill pickles, chopped dill, chopped parsley, chopped capers, Dijon mustard, lemon zest and juice together. Season to taste with salt and pepper. Set aside for serving.

Step 7

Whisk together the mayonnaise, sour cream, vinegar, Dijon, sugar and onion powder in a large bowl.

Step 8

Add the cabbage and carrot and toss to combine. Season to taste with salt and pepper.

Step 9

To Serve

Step 10

If desired, toast the buns in a skillet or under the broiler before assembling the burgers topped with tartar sauce and slaw.

Step 11

Serve and enjoy!