A delightful twist on classic salmon burgers, featuring a zesty herb sauce and a simplified preparation process.
Combine the mayonnaise, parsley, capers, lemon juice, and Tabasco sauce in a bowl. Mix well and set aside.
Chill the sauce for at least 10 minutes to enhance the flavors.
Remove the skin from the salmon and cut it into chunks.
Use a sharp knife to make the process easier.
In a food processor, combine the salmon, onion, breadcrumbs, salt, and pepper. Pulse until well mixed but not pureed.
Avoid over-processing to maintain a good texture.
Shape the mixture into four equal patties and chill them for 15 minutes.
Chilling helps the patties hold their shape during cooking.
Preheat the grill to medium heat. Cook the patties for 4-5 minutes on each side until golden and cooked through.
Use a non-stick grill mat to prevent sticking.
Toast the burger buns on the grill for 1-2 minutes until lightly crispy.
Keep an eye on the buns to avoid burning.
Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a patty and a dollop of herb sauce. Top with the other bun.
Serve immediately for the best taste and texture.
