Salmon Burger with Peperonata, Herbed Cream Cheese, and Sprouts

Salmon Burger with Peperonata, Herbed Cream Cheese, and Sprouts

Recipe type: Entree Yield: 4 Prep time: 30 mins Cook time: 30 mins Total time: 1 hour

A delicious ocean-inspired burger from chef Lei Shisnak’s new cookbook.

Ingredients:

Peperonata:
1             Red bell pepper – small
1&1/2 t  Extra virgin olive oil
1 t           Balsamic vinegar
1/2 t       Thyme – dried
1/4 t       Garlic salt

Herbed cream cheese:
8 oz         Cream cheese – room temperature
1/2 C       Fresh parsley – chopped
2 t            Fresh dill – chopped

Salmon patties:
1 (16-oz) Salmon filet
4 T            Panko
4 T            Fresh parsley – chopped
2 t             Maille old-style mustard
1/4 t         Salt
1/4 t         Pepper
4 T            Olive oil
4               Hamburger buns
                 Sprouts

Directions:

1. Make peperonata:
3. Preheat oven to 350°F.
5. Core, seed, and small dice the red pepper.
7. Place in a large bowl along with the remaining ingredients.
9. Stir until peppers are evenly coated.
11. Transfer to a medium ovenproof sauté pan and roast in oven for 25 minutes, stirring occasionally.
13. Remove from oven and set aside to cool.
15.  
17. Make herbed cream cheese:
19. Add all ingredients to a small bowl and mix until combined.
21. Set aside.
23.  
25. Make salmon patties:
27. Remove the skin from the salmon and cut the flesh into ½-inch cubes.
29. Place in a large bowl.
31. Add 1/2 C peperonata, panko, parsley, mustard, salt, and pepper and mix well.
33. Using wet hands, shape salmon mixture into 4 equal patties.
35. Heat a large nonstick skillet over medium-high heat.
37. Add 2 tablespoons of olive oil and swirl to coat.
39. Cook patties for 3 minutes on each side.
41. Spread the herbed cream cheese on each bun.
43. Place salmon patties on bottom buns, top with sprouts and serve immediately.

Published on July 7, 2020 by Teri Williams