Salmon burger with red pepper mayonnaise and sweet potato chips

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec



1 pound skinless salmon fillet, finely chopped

4 green onions, finely chopped

2 tablespoons fresh dill, chopped

1 tablespoon Dijon mustard

2 teaspoons lemon zest

1 tablespoon lemon juice

1 egg white, slightly beaten

1/2 cup dry breadcrumbs

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

2 tablespoons butter

4 soft rolls, split and toasted

4 butter lettuce leaves

Sweet potato chips

2 small sweet potatoes, peeled and sliced 1⁄8 -inch thick

2 tablespoons canola oil for frying

Sea salt and freshly ground pepper, to taste

Red pepper mayonnaise

1/2 cup mayonnaise

1/4 cup chopped roasted red peppers

1 teaspoon fresh lemon juice


For salmon, in large bowl, combine salmon, onion, dill, Dijon, lemon zest and juice, egg white, breadcrumbs, salt and pepper. Form mixture into four 3/4-inch thick patties. Chill for 30 minutes.

For mayonnaise, combine ingredients in small bowl and mix well. Cover and chill.

For sweet potato chips, in medium skillet, heat oil to high heat. Carefully add potato slices in small batches and cook 3 minutes. Remove with slotted spoon and drain on paper towel. Sprinkle with sea salt and set aside.

To cook burgers, melt butter in large skillet over medium heat. Add patties; cook until firm to touch and golden brown, about 4 minutes per side.

To assemble, place lettuce on bottom roll. Top with burger, sweet potato chips and red pepper mayonnaise. Cover with top.

Serves 4.