Salmon Burgers with Harissa "Special Sauce"
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!
Serves: 4 burgers
  • 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
  1. Heat the olive oil over low-medium heat. Avoid any smoking of the oil.
  2. Saute carrots, celery, and green onions with a pinch of salt until softened and moisture is released, about 5-6 minutes.
  3. Set aside to cool.
  4. In a large mixing bowl, whisk the egg. Add in the canned drained salmon, capers, mustard, breadcrumbs, harissa, salt and pepper.
  5. Mix in the sautéed vegetables and form into 4-5 burger sized patties.
  6. 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.
  7. 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.
© 2016 Shef’s Kitchen. All Rights Reserved.
Recipe by Shef's Kitchen at