Christopher Baker
Hands-On Time
10 Mins
Total Time
20 Mins
Yield
Serves 4

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

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Ratings & Reviews

/5
Reviews
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