In her book, It’s All Good, Gwyneth Paltrow writes,
“Burgers are my favourite food in the world, which is ironic because I don’t eat red meat.”
I know, right? Gag me with a spoon. I know I should be rolling my eyes right now while I LOL, but I get it, I can totally see where Gwynnie is coming from.
Unlike Gwyneth I do eat red meat from time to time. I don’t often cook it at home, but I can’t say no to a good quality filet mignon when I’m out. And don’t get me wrong, I’ve had my fare share of tasty, traditional beef hamburgers — I’ll be the first to suggest Five Guys when I’m in the mood for something sloppy and last year I waited nearly three hours for April Bloomfield’s legendary burger at The Spotted Pig, a wait that was worth every second. But overall my thoughts on beef burger are generally a big fat meh.
However, like Gwyneth, burgers are probably just about one of my favourite foods in the whole world too. It’s rare that a week goes by in this house without some kind of burger on the menu. Turkey, chicken and veggie burgers are always in regular rotation for quick dinners and lunches, and I even have a couple of recipes for a good lamb burger that I’ve got stashed away when I’m really feeling wild.
There’s just something about these other types of burgers that are so much more flavourful, so much more interesting. And of course these salmon burgers are no exception. There was a time when the words “salmon” and “burger” together in one sentence would have freaked me out, but they were one of the first recipes I bookmarked when I cracked open It’s All Good for the first time. They’ve got everything I love in them. Salmon. Cilantro. PICKLED GINGER!
They were as delicious as I had hoped for, a perfect vehicle for Sriracha mayo. I made them twice in as many weeks; once mid-week, stashing them in the fridge overnight ensuring that we had a speedy dinner on the table and again on a lazy Saturday. They were also great on a salad with a squeeze of lime and a drizzle of olive oil.
Definitely one of my favourite foods in the world.
Salmon Burgers with Cilantro and Pickled Ginger
Adapated from It’s All Good
1 pound salmon fillets, skin removed and cubed
2 tablespoons picked ginger, drained
½ small onion
1/3 cup cilantro
2 teaspoons soy sauce
2 teaspoons sesame oil
½ teaspoon course sea salt
¼ teaspoon freshly ground black pepper
olive oil for cooking
For serving — Sriracha Mayo, cucumber, avocado, pickled onions, lettuce… whatever you like!
If your salmon is frozen, let it thaw almost all the way through. If it’s fresh, stick it in the freezer for 15 minutes so it’s well chilled. You want the salmon to maintain some shape and keeping it chilled also ensures that it’s not going to start to cook in the food processor. Working in two batches, pulse the salmon so that it’s well chopped but not pastey. Think tinned tuna, not hummus. Transfer to a large mixing bowl.
Combine remaining ingredients (except olive oil) in the food processor until finely chopped and well mixed. Add to salmon and mix well.
Use your hands to form four patties and then stick them in the fridge to bind, at least one hour and up to overnight. When you’re ready to eat, heat a heavy-bottom pan on medium with the oil. Once hot, throw in the burgers cooking five minutes on each side until cooked through and nicely browned on the outside.
Serve with your favourite burger fixings.