Salmon Burger W/ Dill & Caper Tartar Sauce & Red Onion Ceviche

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• Step 1

  To make 4 salmon burgers you will need the following ingredients

  For the Patties:

  1 lb fresh salmon, preferably wild
  1 egg
  1-2 slices italian bread
  1 tbl soy sauce
  1/2 tsp garlic powder
  1/2 tsp freshly ground pepper
  1/4 tsp kosher salt
  1 tsp worcestershire sauce
  1 diced scallion or garlic chive
  2 Tbsp light olive oil

  For the Ceviche:

  1/2 red onion
  1 lemon

  For the Tartar Sauce:

  1 Tbl capers, drained & chopped
  1/2 tsp caper brine from jar
  2 Tbl dill pickles or cornichons, chopped
  1 Tbl fresh dill, roughly chopped
  1/4 cup mayonnaise
  1/4 cup sour cream

  To assemble:

  4 fresh sourdough rolls
  2 Tbsp butter
  8 slices of cooked bacon or 4 of pancetta
  2 cups arugula

• Step 2

  First, slice the onions very thin and add them to the lemon juice. The acid in the juice will soften and mellow them adding a nice lemony tang.

• Step 3

  Second, combine all the ingredients for the tartar sauce and set aside so the flavors can meld by the time your burgers are done.

• Step 4

  Finally, chop the salmon and bread into rough pieces about 1/2 inch in size. Add the other patty ingredients and mix gently. Heat about 2 tablespoons of olive oil in a heavy duty pan and test cook a small bite of the mixture to make sure it’s seasoned correctly. Taste it with the condiments so you don’t adjust too much (if at all) and over season it. Form your patties gently and cook over medium heat until golden but DO NOT OVERCOOK! You’ll only need a few minutes per side.

  When your burgers are done drain them slightly on a paper towel to blot up the extra oil.

• Step 5

  While cooking the burgers, heat about a tablespoon of butter in another pan. Toast your rolls or thickly sliced sourdough bread in the butter until golden and set aside.

• Step 6

  To assemble:

  Place about 1/2 cup of arugula on each toasted bun, and top with the bacon or pancetta. Layer on the patty, red onions and tartar sauce (in that order), and finish with the top of the bun. Serve with your favorite chilled white wine – mine is a crisp Sauvignon Blanc. Make sure you have lots of napkins handy! Enjoy!

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