Salmon Burgers With Chimichurri Sauce

Chimichurri sauce on a salmon burger
 Christopher Baker
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Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

1/2
cup
fresh flat-leaf parsley, chopped
2
tablespoons
extra-virgin olive oil, plus more for the grill
1
tablespoon
chopped fresh oregano or 1 teaspoon dried oregano
2
teaspoons
red wine vinegar
1/8
teaspoon
crushed red pepper
kosher salt and black pepper
1 1/4
pounds
skinless salmon fillet, cut into 1-inch pieces
4
scallions, thinly sliced
4
hamburger buns

Directions

  1. Heat grill to medium-high. In a small bowl, combine the parsley, oil, oregano, vinegar, red pepper, and ¼ teaspoon salt. Set aside.
  2. In a food processor, pulse the salmon 3 or 4 times, just until coarsely chopped (still somewhat chunky).
  3. Add the scallions, ½ teaspoon salt, and ¼ teaspoon pepper and pulse to combine. Form the mixture into ¾-inch-thick patties.
  4. Oil the grill grate. Grill the patties, turning once (do not press or flatten), until opaque throughout, 2 to 4 minutes per side.
  5. Place the burgers on the buns and top with the chimichurri sauce.
Kate Merker
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 172
  • Fat 19 g
  • Sat Fat 3 g
  • Cholesterol 86 mg
  • Sodium 654 mg
  • Protein 36 g
  • Carbohydrate 23 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 105 mg
What does this mean? See Nutrition 101.

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