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Jerk Salmon Burgers
INGREDIENTS:
Jerk Marinade:
½ yellow onion
4 garlic cloves
2 scallion stalks
1 tbsp fresh thyme leaves
2 scotch bonnet peppers (remove seeds for less spice)
½ tbsp ginger paste
1 tsp allspice berries
¼ tsp cinnamon
¼ tsp nutmeg
½ tbsp all-purpose seasoning
½ tbsp turbinado sugar
1 tbsp vegetable oil
1 tbsp soy sauce
Juice of ½ lime
Juice of ½ orange
1 tsp browning sauce
¼ tsp liquid smoke
Salmon:
1 lb skinless salmon fillets
2 tbsp jerk marinade
2 tbsp finely diced red bell pepper
2 tbsp finely diced green bell pepper
1 tsp seafood seasoning
1 egg
¼ cup bread crumbs
Lemon-Garlic-Herb Aioli:
¼ cup mayonnaise
2 garlic cloves, grated
1 tbsp finely chopped parsley
1 tbsp finely chopped tarragon
Juice of ½ lemon
¼ tsp salt
2 tsp Worcestershire sauce
Additional Ingredients:
4 brioche burger buns
Butter spread for the burger buns
INSTRUCTIONS:
1) Add all of the ingredients for the jerk marinade to a blender. Blend until almost smooth, but still slightly chunky.
2) Use a knife or a food processor to finely chop the raw salmon fillets.
3) In a medium bowl, combine the chopped salmon, 2 tbsp of the jerk marinade, diced bell peppers, seafood seasoning, egg, and bread crumbs. Use your hands to mix well.
4) Divide the seasoned salmon into 4 even portions, and shape into burger patties. Allow to set in the refrigerator for 30 minutes.
5) In a small bowl, make the lemon-garlic-herb aioli by mixing together the mayonnaise, grated garlic cloves, parsley, tarragon, lemon juice, salt, and Worcestershire sauce.
6) Heat an indoor or outdoor grill to 375 degrees F. Lightly butter and toast the brioche buns on the hot grill for about 30 to 60 seconds or until grill marks are achieved. (Alternatively, use a grill pan over medium to medium-high heat on the stovetop.)
7) Lightly grease the grill or grill pan, and grill the salmon patties for 4 to 5 minutes on each side or until cooked to 145 degrees F internally.
8) Assemble the burgers with toppings of choice, and don’t forget the aioli!
Enjoy!
