Salmon Burger with Yogurt Herb Aioli and Pickled Cucumbers

Now that summer is happily upon us, I’m looking forward to more opportunities to gather with friends and celebrate outdoors. Nothing signals the start of summer here in BC like Canada Day celebrations. Canadians typically take a laid back approach to our national holiday which usually means celebrating with a barbecue and some friends. A few years back I got a little more ambitious and thought it would be a good idea to host a large Canada Day gathering complete with food inspired from across our great nation. I decided to serve a trio of sliders, each inspired from a different region of the country and each with its own unique flavour and toppings – I made the mini brioche buns myself. I was so proud of my three little sliders until the big day came and the reality of creating not one but three personalized burgers for each guest really hit me. Needless to say, I have never attempted serving a trio of anything for a party again!

This year I have been inspired to revisit those slider recipes. This salmon burger was created to represent the west coast where I have grown up. Seafood is a pretty big part of our diet here and I love topping this burger with fresh ingredients. A touch of yogurt lightens the garlicky, fresh herb aioli and a quick pickle of cucumbers and red onions adds crunch and acidity to this delicious burger that is sure to delight!

How to Make Salmon Burgers with Yogurt Herb Aioli and Pickled Cucumbers

~ Pickled Cucumbers ~

I recommend starting with the pickled cucumbers. It needs to chill and marinate for at least 30 minutes to an hour. The pickled cucumbers can also be made ahead of time and kept in the refrigerator.

Wash and peel the cucumber if desired. Using a mandolin, very thinly slice the cucumber and red onion and transfer to a bowl. In a small saucepan combine the vinegar, sugar, celery seed, kosher salt, and pepper. Heat over medium heat just until hot and the sugar dissolves. Remove from the heat, let cool to lukewarm, and then pour over the cucumber and red onion slices. The pickling liquid won’t quite cover the cucumbers but over time, the cucumbers will release more liquid. I like to give them a stir once or twice to make sure all of the cucumbers end up soaking in the pickling liquid. Cover and chill until service.

~ Salmon Burger Patties ~

Next, prepare the patties. To make the salmon burger patties, cut the salmon into 1-inch cubes. In two batches, add the cubes to a food processor fitted with a blade. Pulse a couple of times, just until the salmon is a ground consistency. Repeat with the remaining salmon. Alternately, you can finely chop the salmon by hand. Simply chop into a very small dice and then roughly chop the diced salmon until it is finely minced.

Transfer the ground salmon to a large bowl. Add the mayonnaise, fresh dill, lemon zest, breadcrumbs, kosher salt and pepper. Mix together well. This will be a very soft mixture. If you have used a food processor to mince the salmon, it might release more of the oils in the fish and make the mixture very soft. To fix that you can add a couple more tablespoons of breadcrumbs, just until you can form patties from the mixture.

To form the patties, I like to start by cutting out six small squares of parchment paper, a little bigger than the shape of the patties. Placing each patty on a piece of parchment will make it so much easier to transfer later and you won’t need to worry about the patty breaking while picking it up and putting it on the grill.

Divide the salmon mixture into six portions and shape into patties. Place each patty on a square of parchment then transfer to a large plate or small baking sheet. Refrigerate the patties for at least 30 minutes. The patties will firm up slightly in the fridge, also making them easier to handle.

~ Yogurt Herb Aioli ~

While the patties are chilling, make the aioli. Mince the garlic and finely chop the green onions, basil, and fresh dill. In the bowl of a food processor, combine the mayonnaise, Greek yogurt, lemon juice, lemon zest, minced garlic, chopped herbs and a big pinch of kosher salt and pepper. Pulse several times until the aioli is well mixed and the herbs are finely chopped. Alternately, you can mix the aioli ingredients together by hand, just be sure to finely mince the garlic and herbs. Transfer to a bowl then cover and chill until service.

~ Grill and Assemble Salmon Burgers ~

When you’re ready to eat, heat a grill over medium high heat. Be sure to generously spray the grill with non-stick spray so the salmon patties don’t stick. Place the patties on the grill and cook for 2 to 3 minutes. Don’t flip them too early or they might break apart. Instead wait until the edges of the patties look cooked and there are char marks on the bottom. Then flip the patties and cook for another 2 to 3 minutes until fully cooked.

Serving & Pairing Suggestions

I like to serve these burgers with a side of sweet potato fries – they are delicious dipped in the extra aioli!

When it comes to wine pairing, there are good options for both white and red wine. For a white wine, try a Sauvignon Blanc for acidity or a good Chardonnay to complement the richness of the dish. When it comes to red wine, Pinot Noir is a classic pairing for salmon and would be an excellent choice.