Memorial Day is the official start of burger season at my house. I’ve made a couple of award winning burgers before, but I thought it would be fun to mix it up and make a salmon burger. After playing with this recipe a few times, I came up with this salmon burger with tarragon mayonnaise and crispy herbed onion rings. The name itself is enough to get your mouth watering!
Start by making your tarragon mayonnaise, which will be used as both a spread for these delicious burgers, as well as an ingredient in the patties themselves. Use your KitchenAid® 2-Speed Hand Blender to blend a room temperature egg yolk with some lemon juice, dijon mustard, and cayenne pepper. It also helps to splash a little of the vegetable oil in to the jar to help the emulsification begin. This Hand Blender comes with a blending jar that is the perfect size for making a sauce or spread like this.
The key to making creamy mayonnaise is to slowly drizzle in the olive oil and remaining vegetable oil in a thin stream while simultaneously blending the rest of your ingredients. Add the fresh tarragon last and blend to combine.
Make sure to taste the mayonnaise, as you may need more salt or lemon juice based on your own personal preference. Be prepared to spread this mayonnaise on all your sandwiches all week long because it’s just that good!
To make the burger patties, add a quarter of the cubed salmon to your KitchenAid® 3.5 Cup Food Chopper. I call this Food Chopper my “little buddy in the kitchen” because even though it’s cute and compact, it gets any cooking task done quickly. Purée the salmon with a little bit of your tarragon mayonnaise, lemon zest, and dijon mustard until it’s smooth. Next, add the remaining salmon, capers, paprika, salt and pepper to the mixture to add some smoky and salty flavor profiles. Pulse in the Food Chopper until the mixture is almost smooth, with a few chunks of salmon in tact.
Next, add the bread crumbs and green onions and pulse the Food Chopper to combine. I really love how all the work is done by the Food Chopper and the ingredients get incorporated so well.
Form the mixture into three 6-7 ounce patties and store in the fridge for at least 30 minutes. You want the burgers to be cold when cooking them so they hold their shape and don’t fall apart.
I believe every sandwich needs some texture, and my herbed onion rings deliver some seriously tasty crunch to this dish. To make, season buttermilk in a bowl with salt and pepper. In a separate bowl, mix together flour, salt, pepper, and lots of fresh parsley. Dredge your raw onion rings in the flour and shake off the excess. Then dredge in the buttermilk mixture. Dunk it back into the flour mixture a final time, then move to a plate or wire rack and let them sit until you’re ready to fry.
Now that you’ve got all your ingredients prepped, it’s time to get cooking. Pre-heat a large nonstick pan over medium heat with 2-3 tablespoons of vegetable oil. You know your pan is heated when you insert the handle of a wooden spoon into the oil and it forms light bubbles around it. Cook the salmon burgers for about 4-5 minutes per side. If you’ve got a grill going, feel free to do this step on your grill.
While the burgers are cooking, fill your KitchenAid® Professional Hard Anodized Nonstick 1.5-Quart Saucepan with Lid two-thirds of the way up with vegetable oil and bring to 350°F. This Saucepan conducts heat very well and is great for small batch frying. Fry the onion rings for 3 minutes or until golden brown.
Remove from the oil and sprinkle the onion rings with a little kosher salt. Just look at how crispy they turn out.
To assemble the burgers, spread some of your remaining tarragon mayonnaise on a toasted bun and top it with a salmon burger. Add some red leaf lettuce, top it with the bun and place a knife through the burger. Place a few onion rings around the knife and enjoy.
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Wild Salmon Burgers
Makes 3 servings
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes
1 tablespoon tarragon mayonnaise (recipe below)
Zest of 1 lemon
1 teaspoon dijon mustard
1 teaspoon capers, drained from liquid
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
1/4 cup panko bread crumbs
3 tablespoons green onion, finely sliced
3 Hamburger buns, toasted
Red leaf lettuce for assembling
For the burgers, add 1/4 of the cubed salmon (approximately 3/8 pound), the tarragon mayonnaise (recipe below), lemon zest, and dijon mustard to your KitchenAid® 3.5 Cup Food Chopper.
Purée until the mixture is smooth, approximately 10 seconds. Then add the remaining salmon to the Food Chopper along with capers, paprika, cayenne pepper, salt, and pepper and pulse the Food Chopper until the mixture is fairly smooth, with a few cubes of salmon still in tact.
Next, add the bread crumbs and green onions and pulse the Food Chopper to combine. Remove the salmon mixture from the Food Chopper and form into three 6-7 ounce patties and store in the fridge for at least 30 minutes.
When you are ready to cook your burgers, pre-heat a large nonstick pan over medium heat with 2-3 tablespoons of vegetable oil. Cook the burgers for 4-5 minutes each side, making sure to not burn the exterior of your burgers.
To assemble the burger, spread some of your remaining tarragon mayonnaise on the bottom of a toasted bun. Top your bun with a salmon patty. Add a piece of lettuce and then the top bun. Place a knife through the burger and lay some herbed onion rings (recipe below) around the knife. Serve and enjoy!
1 egg yolk, room temperature
1 teaspoon lemon juice
1 teaspoon dijon mustard
Pinch of cayenne pepper
1/2 teaspoon kosher salt
Freshly cracked pepper
2 tablespoons fresh tarragon
1/4 cup extra virgin olive oil
1/2 cup vegetable oil
Add the room temperature egg yolk, lemon juice, dijon mustard, cayenne pepper, a splash of your vegetable oil, salt, and pepper to the jar of your KitchenAid® 2-Speed Hand Blender. Blend to thoroughly combine your ingredients, slowly adding the olive oil and remaining vegetable oil in a thin stream. Once the oils have been incorporated, add the tarragon and blend until combined. Add more lemon juice or salt as needed.
Herb Crusted Onion Rings
2 yellow or sweet onions, cut in 1/2″ thick rings
1 1/2 cups buttermilk
1 1/2 cups all-purpose flour
1/2 cup fresh Italian flat leaf parsley, chopped
1 tablespoon kosher salt
1 teaspoon freshly cracked pepper
Place the buttermilk in a shallow bowl and season with 1/2 teaspoon of salt and a few cracks of pepper. Stir to combine. In a separate bowl, mix together flour, parsley and 1/2 teaspoon of salt and a few cracks of pepper.
Place the onion rings into the flour mixture, making sure to separate them so each ring can be thoroughly coated in the flour. Once coated, shake off the excess flour and place the rings into the buttermilk mixture. Shake off the excess and return the onion rings to the flour once more for a final coat. Shake off the excess and move the rings to a plate or wire rack.
While the salmon burgers are cooking, add vegetable oil to your KitchenAid® Professional Hard Anodized Nonstick 1.5-Quart Saucepan with Lid so it comes 2/3 of the way up the sides of the Saucepan. Bring the temperature of the oil to 350°F.
Fry the onion rings until golden brown, about 3-4 minutes. As soon as the rings come out of the fryer, sprinkle them with a little salt.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*