Name: Salmon Burgers with Asparagus and Lemon-Herb Sauce
Total time: 45 min
Ingredients: 6 tablespoons mayonnaise, divided; 3 tablespoons chopped fresh parsley, divided; 2 scallions, minced, divided; 1 tablespoon lemon juice; Salt and pepper; 1 slice hearty white sandwich bread, torn into 1-inch pieces; 1 pound skinless salmon fillets, cut into 1‐inch pieces; 1 tablespoon Dijon mustard; 2 teaspoons capers, rinsed and minced; 1 pound asparagus, trimmed; 1 teaspoon extra-virgin olive oil; 4 hamburger buns; 4 leaves Bibb or Boston lettuce

Salmon Burgers with Asparagus and Lemon-Herb Sauce

By America's Test Kitchen

Published on June 30, 2021

Time

45 minutes

Yield

Serves 4

Salmon Burgers with Asparagus and Lemon-Herb Sauce

Ingredients

6 tablespoons mayonnaise, divided3 tablespoons chopped fresh parsley, divided2 scallions, minced, divided1 tablespoon lemon juice Salt and pepper 1 slice hearty white sandwich bread, torn into 1-inch pieces1 pound skinless salmon fillets, cut into 1‐inch pieces1 tablespoon Dijon mustard 2 teaspoons capers, rinsed and minced1 pound asparagus, trimmed1 teaspoon extra-virgin olive oil 4 hamburger buns 4 leaves Bibb or Boston lettuce

Before You Begin

If using wild salmon, which contains less fat, cook the burgers to 120 degrees (for medium-rare). Age affects the flavor of asparagus enormously. For the sweetest taste, look for spears that are bright green and firm, with tightly closed tips.

Instructions

Combine ¼ cup mayonnaise, 1 tablespoon parsley, half of scallions, and 1 tablespoon lemon juice in bowl. Season with salt and pepper to taste. Cover and refrigerate until serving.

Adjust oven rack 4 inches from broiler element and heat broiler. Pulse bread in food processor to coarse crumbs, about 4 pulses; transfer to large bowl.

Working in 2 batches, pulse salmon in food processor until coarsely ground, about 4 pulses, transfer to bowl with bread crumbs and toss to combine. Add mustard, remaining scallions, remaining 2 tablespoons parsley, capers, remaining 2 tablespoons mayonnaise, ¼ teaspoon salt, and ⅛ teaspoon pepper to bowl; gently fold into salmon mixture until well combined.

Line rimmed baking sheet with aluminum foil. Divide salmon mixture into 4 equal portions and gently pack into 1-inch-thick patties, about 3 ½ inches wide. Place patties on 1 side of prepared sheet. Toss asparagus with oil, ¼ teaspoon salt, and ¼ teaspoon pepper and spread in single layer on empty side of sheet.

Broil until burgers are browned on top, 4 to 6 minutes. Flip burgers and asparagus and continue to broil until burgers register 125 degrees (for medium‐rare), and asparagus is lightly browned and tender, 3 to 6 minutes.

Transfer salmon burgers and asparagus to platter. Discard foil and arrange buns, cut side up, in single layer on now-empty sheet and broil until lightly browned, 30 seconds to 1 minute. Top bun bottoms with lettuce, burgers, lemon-herb sauce, and bun tops. Serve with asparagus.