The best thing about these salmon burgers is that they have no fillers like bread crumbs or eggs. Instead, we grind some of the salmon to act as a binder while dicing the rest very finely and only adding in a few key ingredients. The freshly chopped tarragon adds a slight spiciness and brightens the flavor of the burger while the pineapple juice and mustard keep it juicy and full of flavor.

The pineapple and pepper relish adds a punch of both color and flavor to this already delicious burger. A little crunchy, a little sweet, and a little tangy, it’s the perfect topping to the salmon burger. We toasted the buns, added on some leaves of lettuce, and piled on the relish. We served them alongside sweet potato fries with a sweet dipping sauce.

[Sweet potato fries post coming up soon!] 

Ingredients

Salmon Burgers

• 1 lbs salmon, skin removed (4 ounces per person)
• 1 teaspoon Dijon mustard
• 2 teaspoons French tarragon, freshly chopped
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon pineapple juice
• 1/2 tablespoon butter, for the saucepan

Pineapple and Pepper Relish

• 1 orange pepper, diced             
• 1/2″ slice, red onion, diced
• 1/2 cup crushed pineapple
• 4 tablespoons maple syrup
• 1 tablespoon vinegar
• 2 tablespoons water

Method of Preparation 

1. Place pepper and onion in a mini-food processor or dice finely by hand. Add into a saucepan.
2. To the saucepan, add in the remaining ingredients and turn to medium-low heat. Simmer for approximately 40 minutes.
3. While the relish is simmering, you can prepare the salmon burgers.
4. Take about 1/3 of the fish and place into a mini-food processor. Pulse a few times until the fish is finely chopped but not a paste. (This will serve as the binder)
5. Take the remaining fish and dice finely using a knife. Add both to a large bowl.
6. To the bowl, add in the remaining ingredients and gently stir.
7. Measure out 4 ounces and shape into burgers using your hands.
8. Add the 1/2 tablespoon butter to a large frying pan and turn to medium heat. Add in each burger one at a time and cook for approximately 8-9 minutes per side or golden brown on both sides.
9. Remove from the pan and serve with the relish on a toasted sesame seed bun with lettuce.

**Note: The relish can be made the day ahead and stored in the refrigerator until ready to serve.

Enjoy!