RECIPES: Recipe Details

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Scandinavian Salmon Burger with Apple and Rosemary

The accidental use of rosemary when grilling salmon was the inspiration for this burger. The use of apples, despite being a bit unconventional, came from the Scandinavian influence of my Minnesota upbringing. In keeping with the Scandinavian theme I added a honey-mustard mayonnaise to complement the fish, herb and fruit flavors. All of these simple ingredients create a unique but delicious salmon burger.


Patties: 2 pounds skinless salmon filets
1 egg
1/4 cup mayonnaise
1/2 cup panko bread crumbs
1/2 cup apples, diced into
¼ inch cubes
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
Honey-Mustard Mayonnaise:
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt
Vegetable oil for the grill
6 Kaiser rolls, split 1
8 small arugula leaves, stems removed
1 bunch Watercress


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, divide the salmon into 2 equal portions. Chop 1 portion into 1/2 inch cubes, set aside. Take the remaining portion of salmon and chop roughly until the texture resembles that of ground beef. In a medium mixing bowl, combine salmon, egg, mayonnaise, bread crumbs, apple, rosemary, salt and pepper. Mix well until all ingredients are combined. Divide mixture into 6 equal portions and form into patties to fit the rolls. Cover and refrigerate for about 30 minutes. Meanwhile, to prepare the honey-mustard mayonnaise combine the mayonnaise, mustard, honey and salt in a small bowl and mix together. When the grill is ready, brush grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until just opaque throughout, about 4 minutes on each side. A minute or so before removing patties from the grill, place the Kaiser rolls, cut side down, onto the outer edges of the grill to toast lightly. To assemble the burgers spread an equal amount the honey-mustard mayonnaise evenly across the cut side of the roll tops and bottoms. Place one patty on each roll bottom and cover with 3 arugula leaves, about a 1/4 cup of watercress, and add roll tops. Serve immediately and enjoy!


Recommended wine pairing: Sauvignon Blanc