12500 Steiner Road
Plymouth, CA 95669

Tel. (209) 245-6307

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Salmon Burgers with Citrus Herb Sauce and Grenache

Salmon Burgers

Featured in our 2020 Wine & Food Pairing Series

Ingredients

PATTIES
1 skinless salmon fillet, about 1 pound, pin bones removed, cut into 1-inch pieces
¾ cup panko bread crumbs
¼ cup mayonnaise
3 tablespoons finely chopped shallot
2 tablespoons finely chopped fresh cilantro leaves
Kosher salt
Freshly ground black pepper

SAUCE
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons finely chopped fresh basil leaves
1½ tablespoons capers, drained and finely chopped
1 tablespoon fresh lemon juice
Freshly grated zest of 1 orange
¼ cup Extra-virgin olive oil
4 hamburger buns, split
4 leaves butter lettuce
2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices

Directions
In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including½ teaspoon salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about ¼ inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.

In a medium bowl mix the sauce ingredients, including ¼ cup oil, and season with salt and pepper.

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

Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.

Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.

Serves 4.

Serve with Iron Hub Grenache – and you can chill it.