California Salmon Burger
Serves 4
Ingredients
- 1 1/3 pounds boneless, skinless salmon fillets, roughly cut into chunks
- 1 cup California Black Ripe Olives, sliced
- 1/4 cup chives, chopped
- 2 teaspoons crushed fennel seeds
- 1 teaspoon lemon zest, chopped
- 3/4 teaspoon Kosher salt
- 4 whole grain hamburger buns
- 1 ounce shallots, thinly sliced
- 1 ounce arugula leaves
- 2 tablespoons lemon juice
Directions
- Place salmon into the bowl of a food processor and pulse 3-5 times until coarsely ground.
- Transfer to a clean mixing bowl and stir in 3/4 cup California Ripe Olives, chives, fennel seed, lemon zest and salt.
- Form into 4 (1/3 lb.) patties and grill over medium high heat for 4-6 minutes on each side.
- While burgers are cooking, slice buns in half and place on grill until lightly toasted, then transfer to serving plates.
- In a small mixing bowl, combine shallots, arugula, lemon juice and remaining California Ripe Olives. Set aside.
- Place one cooked burger on the bottom half of each bun. Top with arugula mixture and remaining buns.
