Mini Salmon Burgers with Herbed Mayonnaise, Capers and Red Onions

The funny thing about working in the food media industry is that you often find yourself working on summer recipe ideas in the middle of winter. Similar to department stores that start thinking about Christmas ideas in the heat of the summer months, I’ve been writing summer recipes while the snow still keeps on falling. Thanks to indoor grills, I’ve been able to fairly easily recreate a summer outdoorsy feel in the middle of my kitchen - which overlooks perfectly white-covered roofs and tired, overweight trees. It almost makes me want to trade my warm sweaters for light summer dresses and flip flops..

I have a thing for salmon burgers - they’re light and flavorful, easy to make and are a nice change from your traditional ground beef burgers. They can work wonders to brighten up a cold winter day (they sure did for me) but more traditionally make for great finger food in the summer, by a pool, with a cocktail. And there is just something about mini food items isn’t there?

Mini Salmon Burgers with Herbed Mayonnaise, Capers and Red Onions
(makes 10 mini burgers)
10 ounces of wild salmon, cut in bite-size cubes
2 tablespoons of fresh parsley
1 teaspoon of drained capers
1/2 lemon, zested
1 teaspoon of grainy mustard
1 egg, lightly beaten
1 tablespoon of breadcrumbs
Salt and freshly ground pepper

1 brioche loaf, sliced and cut into 1/4 inch thick rounds
1 handful of baby spinach
1/2 red onion, thinly sliced
1/4 cup of mayonnaise (recipe for homemade mayonnaise found here)
A handful of dill, parsley and chives, thinly minced

In a food processor, add the salmon, parsley, capers, lemon zest and grainy mustard. Lightly blitz until the mixture holds together but is still chunky. Add the egg and blitz again. Place the mixture in a bowl and fold in the breadcrumbs. Generously season with salt and pepper.

Shape the mixture into 10 round burgers using the palm of your hands. Grill on an indoor or outdoor grill. Cook for about 3-4 minutes on each side. While the salmon is cooking, lightly grill the brioche buns.

Add the chopped herbs (parsley, dill and chives) to the mayonnaise. Taste and adjust seasoning if necessary. To serve, place a dollop of herbed mayonnaise on a brioche bun, add a couple leaves of baby spinach, a salmon burger, a couple slices of red onions and close with another brioche bun. Enjoy!