Rating: 3 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
  • 8 Ratings
Kate Merker

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high. In a small bowl, combine the parsley, oil, oregano, vinegar, red pepper, and ¼ teaspoon salt. Set aside.

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  • In a food processor, pulse the salmon 3 or 4 times, just until coarsely chopped (still somewhat chunky).

  • Add the scallions, ½ teaspoon salt, and ¼ teaspoon pepper and pulse to combine. Form the mixture into ¾-inch-thick patties.

  • Oil the grill grate. Grill the patties, turning once (do not press or flatten), until opaque throughout, 2 to 4 minutes per side.

  • Place the burgers on the buns and top with the chimichurri sauce.

Nutrition Facts

409 calories; fat 19g; saturated fat 3g; cholesterol 86mg; sodium 654mg; protein 36g; carbohydrates 23g; sugars 3g; fiber 2g; iron 3mg; calcium 105mg.
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