Smoked Salmon Burgers with Caesar Slaw
Salmon Patties:
3 cans Fishwife Smoked Salmon
1 egg
¼ cup panko breadcrumbs
¼ cup fresh chives, thinly sliced
2 tbsp mayo
2 cloves garlic, minced
1 tbsp lemon juice + 1 tsp lemon zest
½ tsp salt + ground black pepper
Olive oil, for frying
Caesar Slaw:
4-6 cloves garlic
1 egg
1 cup olive oil
¼ cup red wine vinegar
⅓ cup parmesan cheese, freshly grated
2 anchovies
1 tsp salt
1 tsp fresh cracked black pepper
2 cups green cabbage, cored and very thinly sliced
1 cup romaine, thinly sliced
¼ cup fresh chives, minced
Burger Assembly:
4 brioche buns, pan toasted
Extra caesar dressing
Freshly grated parmesan & fresh cracked black pepper, for garnish
- Make your salmon patties: to a large bowl add your smoked salmon and use a fork to flake apart. Add egg, breadcrumbs, fresh chives, mayo, minced garlic, lemon juice/zest, and salt/pepper. Stir until all ingredients are evenly combined and form into 4 medium patties. Heat a large non-stick pan to medium and add olive oil. Once hot, add your patties, and cook until golden brown on both sides (~3-5 minutes per side). Remove and set aside for burger assembly.
- Make your caesar slaw: using an immersion blender or high-powered blender, add your egg and garlic. Slowly add olive oil and continue blending until you reach a mayo-like consistency. Add the remaining ingredients - red vinegar, grated parmesan, anchovies, salt, and pepper and continue blending until combined and smooth. To a large bowl add your green cabbage and romaine. Add ~¼ cup of prepared caesar dressing and use tongs to combine.
- Assemble your burgers: Top each pan toasted brioche bun with a salmon patty. Top with caesar slaw and grate extra fresh parmesan on top & fresh cracked black pepper. Serve immediately and enjoy!