Salmon Burgers with Harissa "Special Sauce"

Lighten up the grill a little with these nutrient-dense patties and you can still modify your 4th of July menu to include deliciousness to splurge on. For me, I’ll be splurging on pies. I love love love little fried hand pies and I enjoy them about once a year (I’d enjoy them more than that but it’s a bit of work to make them). So to balance it out and “keep in moderation”, I like these salmon burgers. They are low in saturated fat, but more importantly, high in omega 3 fatty acids. Wild-caught salmon is the best option, nutritionally speaking.

With a touch of harissa in the mix and in the sauce, the flavor is a bit more elevated than your average salmon burger. Yet, just as easy to make! I linked to the harissa recipe that I use the most–from Chef Yotam Ottolenghi; you can make it ahead of time and it keeps well. I use red Fresno chilis which are easier to find than Urfa or other chilis, but I increase the heat usually by adding a fresh Serrano or two. Of course you can always buy store-bought harissa, since it’s increasingly available now. Just check the ingredients and make sure it has some good chilis in it and caraway seeds, which I think are the two ingredients that give it its unique flavor in the condiment world.

Happy 4th!

Salmon Burgers with Harissa "Special Sauce"

Serves: 4 burgers

Flaky, filling and full of omega 3 fatty acids, this burger is a sturdy addition to any cookout. The spices in the harissa carry it forward without too much of an element of surprise. Saucy and best on a golden brioche bun, this burger is easy to prepare and a staple!

Ingredients

1 tablespoon olive oil
2 small carrots, small dice
2 stalks celery, small dice
½ bunch green onions, sliced
1 egg
1 (six-ounce) can wild Alaskan salmon, drained
1 tablespoon capers
2 teaspoons whole-grain mustard
2 cups breadcrumbs, like Panko
2 tablespoons harissa
¼ teaspoon kosher salt
½ teaspoon fresh ground black pepper
3 tablespoons safflower oil
For “Special Sauce”:
¼ cup harissa
¼ cup vegenaise or mayonnaise

Instructions

Heat the olive oil over low-medium heat. Avoid any smoking of the oil.
Saute carrots, celery, and green onions with a pinch of salt until softened and moisture is released, about 5-6 minutes.
Set aside to cool.
In a large mixing bowl, whisk the egg. Add in the canned drained salmon, capers, mustard, breadcrumbs, harissa, salt and pepper.
Mix in the sautéed vegetables and form into 4-5 burger sized patties.
Pan fry the patties in a frying pan: heat the oil in a nonstick skillet and using a spatula, carefully brown the patties on each side til crispy, about 3 minutes each side. When you flip, be gentle as these can fall apart if handled too roughly.
Combine the harissa and vegennaise and whisk well. Slather over the burger, top with spinach leaves and sliced tomato and sandwich in between brioche rolls.

Notes