Pesto Salmon Burgers

 
Pesto Salmon Burgers | All Purpose Flour Child

I don't know about you but it feels like this Summer has been super hectic.  I feel like I've barely been home.  And as such, my diet and meal prep game has been off.  The contents of my fridge have been random, too.  Either stuffed full of odds and ends for upcoming or leftover shoots, or bare because I'm taking off again.  I'm looking forward to getting back into my rhythm again.  I also really want to start making more easy weeknight meals for you guys.  It's something a lot of you have requested whenever I've asked for content suggestions so I'm gonna do my best.  

I got a good one for ya.  These burgers are really tasty and I think you're gonna really like them.  They are super fast and easy to make and very healthy (or healthy-ish with the bun ;) ).  The burgers come together quickly in a food processor and grill up in just a few minutes. The longest, fussiest part of the recipe is probably making the pesto, which only involves whizzing all the ingredients up in the food processor or even a blender.  You could use store-bought pesto if you'd like too.  Although, I have a hard time finding ones without weird additives or oils in them so I find it easy enough to whip up my own and use the stuff I like in it.  And you can totally skip the bun if you want.  I actually crumbled up the leftovers in a salad over some greens and took that to work for lunch a couple weeks ago.  It was super delicious.  Or you could wrap everything in lettuce instead, too.  Like protein-style at In-N-Out.  Please let me know if you make these and I'd love to hear if you enjoyed them!  


Pesto Salmon Burgers

serves 4

1 1/2 lb boneless, skinless wild salmon, cubed
1 t Himalayan pink salt
1/2 t pepper, ground
1 clove garlic, peeled
juice from half a lemon
pesto (recipe below), to serve
olive oil, for cooking burgers
1 large heirloom tomato, sliced into 1/4 inch slices
butter or bibb lettuce
4 brioche buns, lightly toasted 

for the pesto
2 c packed fresh basil
1/2 c olive oil
1/3 c walnuts
2 cloves garlic, peeled
1/2 c parmesan cheese, grated 

make the pesto
In a food processor, combine the walnuts and garlic and pulse a few times to break down.  Add in the basil and pulse a few more times.  With the food processor going, stream in the olive oil until the pesto comes together and is mostly smooth.  Set aside while you prepare the burgers.

make the burgers
In a food processor, add the cubed salmon and pulse a few times to break up.  Add in the garlic, salt, pepper, and lemon juice and pulse until mixture just comes together.  You don't want to over-process here or the mixture will become gummy.  Divide the mixture into for equal portions and form into patties and lay out on a parchment or wax paper-lined plate.  Heat the olive oil in a large cast iron skillet over medium heat.  Add the salmon patties and cook until golden, about 4 minutes on one side and then flip and cook until just cooked through and opaque, about another 3-4 minutes.  

assemble the burgers
Spread a generous tablespoon or so of pesto on each side of the buns.  Layer some lettuce, a salmon patty, and slice of tomato and top with bun.

Pesto Salmon Burgers | All Purpose Flour Child
Pesto Salmon Burgers | All Purpose Flour Child
Pesto Salmon Burgers | All Purpose Flour Child
Pesto Salmon Burgers | All Purpose Flour Child
Pesto Salmon Burgers | All Purpose Flour Child
Pesto Salmon Burgers | All Purpose Flour Child
Pesto Salmon Burgers | All Purpose Flour Child
Pesto Salmon Burgers | All Purpose Flour Child