Whether you don’t eat red meat or are simply looking to mix up your burger game, these juicy, flavor-packed salmon burgers are a great alternative to the typical beef variety.
Start the pesto: Cut the tops off the whole garlic bulb and place on top of a sheet of aluminum foil. Drizzle the top of the garlic with 1 tablespoon olive oil, 1/4 teaspoon salt, and ⅛ teaspoon black pepper. Wrap the garlic in the foil and roast in the oven for about 40 minutes, or until soft and golden-brown. Once the garlic has cooled down, squeeze the garlic out by pressing on the bottom of the garlic bulb. Set aside.
Meanwhile, prepare the salmon patties: In a food processor, pulse the shallots until minced . Add in the salmon and lightly pulse until chunky; make sure not to over-pulse the mixture so that it becomes a paste. Place the salmon mixture in a medium bowl and mix in the breadcrumbs, furikake seasoning, mirin, salt, and pepper. Form into 4 patties about 4 inches in diameter and about ¾-inch thick. Place in the fridge until you’re ready to grill them up.
Once the scallions are cooled, slice them into 2-inch pieces and place in the food processor along with the roasted garlic, apple cider vinegar, Parmesan cheese, pine nuts, 2 tablespoons olive oil, ¾ teaspoon salt, and ¼ teaspoon black pepper. Blend until smooth, about 3 minutes; it should look like a thick paste and small chunks of scallion should be visible.
Lightly brush both sides of the buns and patties with the melted butter. Grill the buns for 2 minutes, until golden-brown. Meanwhile, grill the salmon burgers for 5 minutes or until cooked through, flipping halfway through. Assemble the salmon burgers: Place the lettuce on the bottom bun, then top with the salmon patty and sliced tomatoes. Spread some of the grilled scallion pesto on the top bun and place on top of the tomatoes. Serve warm, and enjoy.
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