Pure salmon flavor, juicy on the inside and lightly crisp on the outside.
You’ll need:
910 g Salmon fillets, skin and boneless
2 Egg yolks
4.5 g Kosher salt, 0.5% weight of salmon
Hamburger buns
Mayonnaise
1 recipe Fresh and Bright Instant-Pickled Lemons
Bibb lettuce leaves
Great form:
Cut salmon, straight from fridge, into 1 1/2- to 2-inch pieces. Transfer to food processor with egg yolks and 4.5g salt. Pulse 6-8 times. Can also hand chop and mix in yolks and salt.
TIP: If the mixture has warmed up too much to form patties, transfer bowl to refrigerator and chill for 15 minutes.
Spray four 6-inch cooking parchment squares with cooking spray. Place 4 equal portions of salmon onto parchment. It’s easiest to measure portions with measuring cup.
One portion at a time, on parchment square, form 1/2-inch-thick patty, 5 inch diameter. Repeat with remaining portions. Watch for complete walkthrough. Fridge 1hr to overnight.
Prepare two-zone grill - fill one side of grill with gray ash hot coals. Set grill grate in place, cover grill, and open lid vents completely. Heat for 5 mins.
Heat and spray skillet with cooking spray. Season top side of patty with salt and transfer to skillet, seasoned-side down. Cook, undisturbed, 30 secs to 1 min. Flip and cook, same time. Transfer burger to cool side. Repeat with remaining patties.
Return to hot side, cook until burgers are lightly charred on bottom, 30 secs to 1 min. Flip and cook on second side until lightly charred, 30 secs to 1 min. Meanwhile, add closed buns on cool side.
Once burgers are lightly charred on second side, transfer to cool side. Split buns and transfer to hot side of the grill, cut-side down. Toast 15 to 30 secs, then transfer back to cool side. Cook burgers on cool side of the grill until they register 135°F / 57°C.
Spread mayo to toasted buns, place burgers on bottom buns and top with pickled lemons and lettuce. Serve and enjoy!
For more fishy favorites, head to chefsteps.com.