Salmon Burgers With Sriracha Pickled Onions
Light, juicy salmon burgers loaded with flavour and sweet and spicy pickled red onions make for a deliciously
memorable sandwich for your next cookout.
Equipment
- medium sauce pan
- 2-cup Mason jar
- fire pit and grill grate or charcoal or gas grill
- food processor
- parchment paper
- metal spatula
Ingredients
Sriracha Pickled Red Onions
- 1 cup red wine vinegar
- 1 cup sugar
- 1 tbsp sriracha
- ¼ tsp sea salt
- 2 or 3 red onions thinly sliced
Salmon Burgers
- 1 lb 450 g skinless salmon filets, cubed
- leaves and tender stems from 1 bunch fresh dill about 2 cups
- ½ cup Sriracha Pickled Red Onions minced, plus more for serving
- 1 tsp sea salt
- 4 soft burger buns split
- 1 head bibb lettuce leaves separated
- 2 large ripe tomatoes thinly sliced
Instructions
Sriracha Pickled Red Onions
- Add red wine vinegar, sugar, sriracha and salt to medium saucepan. Bring to full boil over medium heat. Gently stir in red onions. Cover tightly and remove from heat. Let rest at room temperature until cool. Transfer to 2-cup Mason jar, tightly seal and refrigerate overnight. The pickled onions are best after a few days and will last for up to 1 month.
Salmon Burgers
- Build and tend an active fire in a firepit, bringing it to medium-high heat with no live flame and a growing bed of glowing hot coals. Position grill grate directly over fire. Alternatively, light charcoal grill or fire up gas grill to highest setting.
- Put salmon, dill, Sriracha Pickled Red Onions and salt in food processor. Pulse for a few seconds at a time until mixture is a bit chunky and just comes together. Do not purée.
- Divide mixture into 4 equal portions and shape into thick patties. The burgers may seem like they’ll fall apart, but they’ll firm up as they cook through. Place each patty on separate square of parchment paper. Cook immediately or refrigerate until fire is ready.
- Stoke fire and wait just until the flames die down, while the fire’s fiercest heat remains in its glowing active embers. Invert burgers onto grill with parchment still attached. Remove paper and discard. Sear burgers over fire until golden brown on bottom, 2 to 3 minutes. Flip them over and brown second side, another 2 to 3 minutes.
- While burgers are cooking, toast buns cut-side down over fire.
- Transfer Salmon Burgers to bottom of each bun. Top with a leaf or two of lettuce, a few tomato slices and a tangle of sriracha pickled red onions. Finish with bun tops.