Weekly Winner:  Spectacular, Slightly-Spicy, Super Sloppy Salmon Sandwich

I was going to name this blog “Hey look!  I made a Muppet!” Seriously, this picture reminds me of some strange new Muppet character.  Can’t you just imagine it singing?? No? Oh well, maybe it’s just me. But this burger did in fact speak to me….it said “Dang, I’m tasty”.  There are a lot of elements to this Salmon Burger with Harissa Mayonnaise, but nothing is difficult.  The hardest thing was keeping the burger together while eating it.  It is a messy thing.  A very delicious messy thing.

This Muppet of a salmon burger comes from Food & Wine Magazine.  The only change I made to the recipe was that we didn’t grill these.  I couldn’t see the point of putting a skillet on the grill to cook them when I could just as easily cook them in the skillet on the stove top.  So that’s what I did. You do what speaks to you.

Salmon Burgers with Harissa Mayonnaise

Serves 6


Cucumber Relish

1 English cucumber—halved lengthwise, seeded and sliced 1/4 inch thick

1/3 cup rice vinegar

1 tablespoon chopped dill

1 shallot, minced

1 teaspoon sugar

1 teaspoon kosher salt

Harissa Mayo

2/3 cup mayonnaise

1/4 cup Greek yogurt

2 tablespoons harissa

1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice

Kosher salt


Salmon Burgers

5 scallions, white and light green parts only, coarsely chopped

1 small red bell pepper, coarsely chopped (about 3/4 cup)

1 small green bell pepper, coarsely chopped (about 3/4 cup)

1 1/2 pounds skinless center-cut salmon fillet, cut into 1-inch cubes and frozen for 30 minutes

1/2 cup plain dry breadcrumbs

1 tablespoon kosher salt

1/2 teaspoon pepper

2 tablespoons unsalted butter

1/4 cup extra-virgin olive oil

6 buns, split and toasted

Lettuce and tomato slices, for serving


MAKE THE CUCUMBER RELISH In a medium bowl, combine all of the ingredients. Cover and refrigerate for at least 1 hour.

MAKE THE HARISSA MAYO In a medium bowl, whisk together all of the ingredients. Season with salt and pepper.

MAKE THE SALMON BURGERS In a food processor, pulse the scallions and bell peppers until finely chopped; transfer to a medium bowl. Pulse the salmon in the food processor until finely chopped but with some bigger chunks remaining. Add the salmon to the bowl with the scallions and peppers and fold in the breadcrumbs, salt, pepper and 1/3 cup of the harissa mayo. Using lightly oiled hands, shape the salmon into six 3/4-inch-thick patties. Transfer to a lightly oiled plate and refrigerate for 30 minutes.

Light a grill. Set a large cast-iron skillet on the grill and melt 1 tablespoon of the butter in 2 tablespoons of the olive 
oil. Add 3 of the salmon burgers to the skillet; cook over moderately high heat, turning once, until golden brown and just cooked through, 4 to 5 minutes. Transfer to a plate and repeat with the remaining butter, olive oil and salmon burgers.

Spread some of the harissa mayo on the buns. Top with 
the salmon burgers, cucumber relish, lettuce and tomato slices and serve.

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