Burger of the Week: Cedar Planked Salmon Burgers

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.