Name: Crispy Salmon Burgers with Tomato Chutney
Total time: 1 h
Ingredients: 1¼ pounds skinless salmon, cut into 1‑inch pieces; ½ cup panko bread crumb; ½ cup chopped fresh cilantro, divided; 8 scallions, minced, divided; 3 tablespoons lemon juice, divided; 2 tablespoons mayonnaise; ½ teaspoon pepper, divided; 2 tablespoons vegetable oil, divided; 1 tablespoon grated fresh ginger; 2 tomatoes, cored, seeded, and chopped; ½ teaspoon table salt; 4 leaves Bibb or Boston lettuce; 4 hamburger buns, toasted if desired; 3 tablespoons Asian sweet chili sauce

Why This Recipe Works

For delicious fish burgers with rich, meaty flavor and tender texture, we opted for flavorful salmon patties seared in a skillet to build a crispy crust and then topped them with a sweet-yet-spicy tomato chutney. To make patties that held together, we coarsely chopped chunks of fish in a food processor in three batches. Briefly refrigerating the patties helped them hold their shape when cooked.

Before You Begin

If using wild salmon, which contains less fat, cook the burgers to 120 degrees (for medium-rare).

Instructions

Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4‑inch pieces, about 2 pulses, transferring each batch to large bowl.

Add panko, 6 tablespoons cilantro, 3 tablespoons scallions, 1 tablespoon lemon juice, mayonnaise, and 1/4 teaspoon pepper to chopped salmon and gently knead with hands until well combined. Using lightly moistened hands, divide salmon mixture into 4 equal portions, then gently shape each portion into 1‑inch-thick patty. Place patties on parchment paper–lined rimmed baking sheet and refrigerate for at least 15 minutes or up to 24 hours.

Heat 1 tablespoon oil in 12‑inch nonstick skillet over medium--high heat until shimmering. Add ginger and remaining scallions and cook until fragrant, about 1 minute. Add tomatoes, chili sauce, and remaining 2 tablespoons lemon juice and cook until mixture is very thick, about 6 minutes. Stir in remaining 2 tablespoons cilantro and season with salt and pepper to taste. Transfer chutney to bowl and wipe out skillet with paper towels.

Season patties with salt and remaining 1/4 teaspoon pepper. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Cook patties until browned, centers are still translucent when checked with tip of paring knife, and burgers register 125 degrees (for medium-rare), about 4 minutes per side. Arrange lettuce on bun bottoms. Serve burgers on buns, topped with chutney.