Wild Alaska Sockeye Salmon Burger with Florida Grapefruit and Tarragon Burger Sauce
Alaska Seafood Marketing Institute
4
15 minutes
30 minutes
Dinner
Silky Florida Grapefruit and tarragon burger sauce takes this wild Alaska sockeye salmon burger to the next level!
Ingredients
- 1 1/4 pounds of wild Alaska sockeye salmon fillets, skin removed and cut into chunks
- 1 garlic clove
- 1 thumb of ginger peeled and chopped roughly
- 2 tablespoons flat leaf parsley, chopped
- Salt and Pepper
- 1 teaspoon vegetable oil
- 4 Brioche burger buns
- 1 red onion sliced thinly and soaked in the juice of 1 lime
For the sauce:
- 1 Florida Grapefruit
- 4 egg yolks
- 1 teaspoon dijon mustard
- 1/2 cup butter
- 1 teaspoon dried tarragon
- Black pepper
Directions
Prepare the burgers:
- Place the salmon into a food processor with the garlic, ginger, and parsley.
- Season with a little salt.
- Blend together until it forms a mince.
- Using wet hands shape into 4 equal portions and into burgers.
- Heat the oil in a medium-sized frying pan and cook the burgers for 4-5 minutes on each side.
Make the sauce:
- To make the burger sauce place the egg yolks into a bowl with the mustard, tarragon and the zest and juice from the Florida Grapefruit.
- Heat the butter in the microwave until it is bubbling, then carefully pour in slowly over the egg yolks while whisking together until it comes together as a sauce.
- Once the sauce has thickened, season with a little black pepper and set to aside.
Assemble the burgers:
- When the burgers are cooked place in the brioche buns with the pickled red onions and the burger sauce. Enjoy!
