Burger of the Week: Cedar Planked Salmon Burgers

June 25, 2014 1:56 pm

Rainy day blues got you down? Here is our tasty escape, try this delicious and inventive recipe!! Mmm.. cedar planked salmon burgers:




PREP TIME: 20 minutes


GRILLING TIME: 6-8 minutes

SPECIAL EQUIPMENT: 1 untreated cedar plank, 12-15 inches long and about 7 inches wide



11⁄4 pounds skinless salmon fillets, pin bones removed, cut into 1-inch pieces

1⁄2 cup panko bread crumbs

1⁄4 cup mayonnaise

3 tablespoons finely chopped shallot

2 tablespoons finely chopped fresh basil leaves

Kosher salt

Freshly ground black pepper



1⁄4 cup extra-virgin olive oil

1⁄4 cup finely chopped fresh basil leaves

11⁄2 tablespoons capers, drained and finely chopped

Finely grated zest of 1 lemon

1 tablespoon fresh lemon juice

Extra-virgin olive oil

4 hamburger buns, split

4 leaves lettuce

8 slices ripe plum tomato



1. In a food processor fitted with a metal blade, pulse the salmon pieces 8 to 10 times until

coarsely chopped but not pasty; transfer to a bowl. Add the remaining patty ingredients to the

bowl, including 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, and stir gently to combine. Form four

patties of equal size, each about 3⁄4 inch thick. Cover and refrigerate for 1 hour.

2. Mix the salsa ingredients and season with salt and pepper. Set aside at room temperature.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the patties on both sides with oil, and then grill over direct medium heat, with the lid

closed, until fully cooked but still juicy, 6 to 8 minutes, carefully turning once. During the last 30

seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

5. Build each burger on a bun with a lettuce leaf, two tomato slices, a patty, and lemon salsa

verde. Serve warm.


©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of BurgersTM by Jamie Purviance.

Used with permission.

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