harissa salmon burgers with whipped basil goat cheese
Quick, fire up the stove for summer recipes before the pumpkin-ocalypse!
Lighting up your Wednesday with Harissa Salmon Burgers. I am a salmon burger fanatic when I can get my hands on one. My mom makes some amazing patties, and I don’t think she uses anything elaborate for them: just a few spices and a bit of dijon mustard. A couple weeks ago she whipped some up for our Sunday supper, and even though it was a dish I’d eaten multiple times in my life, I don’t think I can ever get enough of a fat burger on a big homemade bun.
These burgers are a close competitor for hers. Tangy harissa paste flavors a hunk of lemon and garlic-infused burger batter. And the whipped goat cheese? Bless. None of this is obscenely hard, just takes a stout food processor and a few pantry staples alongside a jar of harissa. You can make your own, but for this recipe’s purpose, just pick some up from the store.
Ready to burger? Let’s go.
Knick Knack Pattywack
If you can, buy salmon without the skin. I had to scrape off the salmon skin with a sharp knife, which is certainly doable, but messy and rather time consuming.
Add the salmon to a food processor along with shallots, garlic, harissa, lemon juice, an egg, and some panko breadcrumbs. Whiz it up until well combined. The batter can be a bit wet, that is acceptable! I like to refrigerate the batter for 30 minutes to let it set, but you can do 15 minutes if you’re impatient.
Fire up the stove
Once the burgers have set for a bit, form them into four patties. Or three utterly massive ones, if you like.
Heat some oil in a large skillet over medium heat until shimmering, but not smoking. Fry the patties on one side for about 5 minutes until crisp and golden, then flip and cook an additional 4-5 minutes until the second side darkens and the burgers are cooked through. Set the cooked patties onto some paper towels to drain while you prepare the rest of the dish.
On Buns and Goats
Please clean the food processor as if it were a biohazardous material before proceeding with the whipped goat cheese. You certainly don’t want chunks of salmon contaminating the creamy blend.
To the bowl, add a log of goat cheese, basil, honey, lemon zest, a pinch of salt, and a dab of plain Greek yogurt. Whip until smooth and creamy. I’m a big fan of goat cheese and made it prior for the Marinated Grilled Summer Vegetable Charcuterie Board and recommend it becomes a part of your cooking arsenal if you’re also a lover of the soft cheese varietal.
Spicy burger, toasty bun, creamy cheese spread…You’re all set to assemble. I use arugula, cucumber ribbons, and basil to garnish my burger, and definitely am a proponent of avocado and really anything else you’re interested in adding.
I don’t think burger season really has a defined end. I know many people can’t or don’t want to grill out during the fall and, hence, associate burger making exclusively to the hotter months. I myself, living in Florida, can grill until the cows come home, so I guess that translates to year-round noshes. I do intend to pursue some type of fall-friendly burger, but haven’t decided what yet. Stay tuned for that, friends.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Want more burger? Try these tasty options!
Fajita Black Bean Burgers with Honey Bourbon Pineapple BBQ Sauce
Jalapeno Popper Stuffed Black Bean Burgers with Tomato Corn Salsa
Cheeseburger Tacos with Chipotle Cheddar Queso
Ingredients
- 1 lb salmon
- 2 shallots
- 4 cloves garlic
- 2 tbsp harissa paste
- 2 tbsp lemon juice
- 1 egg
- 3/4 cup panko breadcrumbs
- 4 pretzel or brioche hamburger buns
- arugula, cucumber, fresh basil, to adorn burgers
whipped basil goat cheese
- 1 5 oz log goat cheese
- 1/4 cup fresh basil
- 1 tbsp honey
- 2 tsp lemon zest
- 1 tbsp plain Greek yogurt
Instructions
- If your salmon has skin, carefully shear it off with a sharp knife. Cut salmon into large chunks.
- In the bowl of a food processor, combine salmon, shallots, garlic, harissa paste, lemon juice, egg, and panko. Pulse for 2-3 minutes until a chunky but cohesive batter forms. You do not want a puree. Pour into an airtight container and refrigerate about 30 minutes. If you're in a pinch, you can get away with a 15 minute chill time.
- When ready to cook, coat a large skillet with olive or avocado oil and set over medium heat.
- Form 4 patties out of the salmon batter, pressing firmly together. Place into the skillet with about 1-2 inches space in between. Cover and sear about 5 minutes on one side, carefully flip and sear uncovered an additional 4-5 minutes until crispy. Remove to a plate.
- Make the whipped goat cheese. In a CLEAN food processor (for the love of God please clean the shit out of your food processor if you used it for the salmon), combine all ingredients for the goat cheese and puree until creamy, about 1-2 minutes.
- Toast burger buns under the broiler until desired shade of brown. To assemble the burgers, spoon goat cheese on the bottom bun and top with arugula. Place one burger atop, then finish with sliced cucumber, fresh herbs, and any other desired toppings. Eat up!
