Salmon Burger with Sweet Potato Fries

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YIELD: 4 servings
TOTAL TIME: 35 minutes
ACTIVE TIME: 25 minutes

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Salmon, skinless & finely chopped 680 g / 1½ lb one side salmon
Parsley, minced 4 g 4 tsp
Chives, minced 4 g 4 tsp
Coriander, ground 1 g ¼ tsp
Ginger, peeled & grated 20 g 1 2.5 cm / 1″ knob
Salt to taste
Black pepper, freshly ground to taste
Sweet potato 1 kg / 2.2 lb 3 large potatoes
Olive oil, extra virgin 45 g 45 mL / 3 tbsp
Salt 6 g 1½ tsp
Chili powder 6 g 1 tbsp
Paprika 6 g 1 tbsp
Bread crumbs (Panko, preferably) 50 g 1 cup
Neutral oil 60 g 60 mL / ¼ cup
Hamburger buns, buttered & toasted 4 buns
Mayonnaise for garnish

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Preheat oven to 230°C / 450°F

In a medium bowl, combine salmon, herbs, coriander, and ginger. Stir and season with salt and pepper. Set in refrigerator.

Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into 1¼ cm / ½” thick wedges. 

Put potatoes into a large bowl and add the olive oil. Mix to combine. Add salt, chili powder and paprika. Use your hands to mix well, so all pieces are coated.

Spread potatoes out in a single layer on a baking sheet.

Bake fries in preheated oven for 15-25 minutes, flipping them over halfway through. 

7 Spread bread crumbs in a shallow bowl and place a piece of parchment paper on a baking sheet. Divide salmon mixture into 4 even portions and, working one at a time, roll each into a ball, then flatten into a 2.5 cm / 1” thick patty.

Place each patty in the bowl of bread crumbs, use your hands to sprinkle more bread crumbs on top, then press down gently to make bread crumbs adhere to the bottom side. Flip patty and press gently once more, then transfer to the baking sheet. Repeat with remaining salmon.

Add olive oil to a large cast iron skillet and heat over medium-high heat until shimmering. Cook salmon patties in the oil, turning once or twice, until lightly browned on both sides and medium-rare within (about 50°C / 120°F on an instant-read thermometer), about 10 minutes. 

10 Transfer patties to a paper towel-lined tray and sprinkle with salt. Smear an even layer of mayonnaise on the top and bottom of each bun. Set a patty on top of each bottom bun.

11 Serve burgers along with fries. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Aioli pairs nicely with the fries 
  • Instead of mayonnaise you could garnish with tartar sauce 
  • For crispier fries, preheat your oven to 260°C / 500°F
  • Alternately, you can slice the peeled sweet potato into disks using a mandoline or sharp knife

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