Here we make a quick aioli by combining two pantry staples: mayonnaise and roasted red peppers. Stirring a bit of the sauce into the burger mix helps the patties hold together nicely and stay moist.

Devon-O'Brien
Devon O'Brien
EatingWell Magazine, June 2021

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Credit: Jason Donnelly

Recipe Summary test

active:
45 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, water, 1 tablespoon dill, crushed garlic and salt in a small saucepan. Heat over medium-high heat until the salt dissolves, about 2 minutes. Remove from heat. Thinly slice cucumber into ribbons using a vegetable peeler. Stir the cucumber into the brine and set aside.

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  • Combine mayonnaise, roasted red peppers and grated garlic in a small bowl and stir well. Transfer 1/4 cup of the aioli to a large bowl and set the rest aside. Stir salmon, chives and the remaining 1 tablespoon dill into the aioli in the large bowl. Form the mixture into 4 patties about 4 inches in diameter.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook, flipping once, until golden and an instant-read thermometer inserted in the center registers 145°F, 6 to 8 minutes total.

  • Drain the pickles. Serve the burgers on buns with arugula, the remaining aioli and the pickles.

Nutrition Facts

499 calories; fat 31g; cholesterol 78mg; sodium 588mg; carbohydrates 23g; dietary fiber 5g; protein 34g; sugars 4g; niacin equivalents 10mg; saturated fat 6g; vitamin a iu 1276IU; potassium 625mg.
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