It’s hard to elaborate on how fantastic these green goddess salmon burgers are. You need to make them! Believe me, you won’t be sorry you did.
While a juicy cheeseburger can satisfy your hunger on a hot summer day, there comes the point when you crave something a little lighter, greener, and more refreshing. These Salmon Burgers with Green Goddess Dressing will satisfy your craving for a juicy burger when beef just won’t cut it.
These salmon burgers may be “light” compared to regular burgers, but that doesn’t mean they skimp on flavor. The burgers are elevated with some high-quality ingredients (dijon mustard and tarragon, anyone?), then topped with avocado, arugula, red onion, and a delightfully herbaceous green goddess dressing that could just be the dish’s true hero.
Actually, this is the very first time I’ve ever had green goddess dressing, and it feels more like a discovery than anything else. You guys will want to slather this on everything from burgers and sandwiches to french fries and fresh vegetables. And if you’d rather not watch us make burgers, you can always just fry a salmon fillet and top it with this green goddess dressing.
FOR THE SALMON PATTIES:
- 1 pound of salmon fillet
- 1 egg
- 1 pinch of cayenne pepper
- ¾ cup of panko breadcrumbs
- 2 tablespoons of olive oil
- 1 teaspoon of dijon mustard
- 1 teaspoon of paprika
- 1 teaspoon of minced tarragon
- 1/2 teaspoon of salt
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/8 teaspoon of black pepper
FOR THE GREEN GODDESS DRESSING:
- 2 anchovy fillets
- 1/2 cup of mayonnaise
- 1/2 cup of Greek yogurt
- 1/4 cup of chopped scallions
- 3 tablespoons of chopped chives
- 3 tablespoons of chopped basil
- 2 tablespoons of chopped parsley
- 2 tablespoons of chopped tarragon
- 1 tablespoon of chopped dill
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 1/8 teaspoon of black pepper
TO ASSEMBLE THE BURGERS:
- 3 toasted and buttered brioche burger buns (cut in half)
- 1/2 thinly sliced small red onion
- 1 avocado (sliced)
- 3 cups arugula
- Get the salmon patties ready first. Get a salmon fillet that weighs in at a pound and a half and chop it up into bite-sized pieces. Remove the skin if necessary.
- Cut the salmon in half horizontally, then again in thirds. To pulse a third of the fish, do so six times. Pulse the remaining two-thirds four times. The patties’ desirable texture can thus be ensured in this way. Add the panko, egg, 2 tablespoons of olive oil, dijon mustard, and tarragon to a mixing bowl and stir to combine. Make 3 even, 1/2-inch thick burger patties.
- Seasoning should be prepared in a separate, tiny bowl. In a mixing bowl, whisk together the salt, black pepper, paprika, cayenne, garlic powder, and onion powder. Spread the seasoning on both sides of the patties. Place the burger patties in the fridge to chill while you work on the other burger fixings.
- Blend or process the mayonnaise, Greek yogurt, herbs, anchovies, lemon juice, salt, and black pepper to produce the green goddess dressing. Simple, right?
- The salmon cakes can now be cooked. Two teaspoons of oil, heated in a cast-iron skillet over high heat, will do the trick. Once the pan is hot, fry the salmon patties for 2 to 3 minutes. Once the bottoms are golden brown, turn the patties and continue cooking for another 2 to 3 minutes.
- While the salmon patties bake, toast, and butter buns.
- Green goddess dressing should be spread thickly across the bottom bun before the burger is assembled. Start with the salmon patties, then layer on some sliced onion, avocado, and arugula. Apply a second heaping tablespoon of dressing to the top half of the bun, smush it onto the burger, and dig in!