← Back to recipes

salmon-burgers-with-harissa-mayo-and-fennel-slaw

Flavor-packed salmon patties layered with a rich, spicy harissa mayo and a crisp, bright, acidic slaw to cut through it all—done in about 30 minutes. This series is all about minimizing effort while maximizing flavor and satisfaction. Salmon burgers are so underrated to me–they love an abundance of herbs and spices, so I lean heavily into that here. The patties are quick to make–add everything into a food processor and give it a few pulses and you’re basically there. Every burger needs good toppings, and here you can easily knock out the harissa burger sauce and fennel slaw within 10-15 minutes. Best Practices Pulse, don’t purée–you want texture in the patties so they stay juicy and don’t feel dense. Chill the patties before cooking–his helps them hold their shape and makes cooking easier. Cook over high heat–ahard sear gives you that golden crust and keeps the inside tender. Steam the cheese at the end–splash of water and a lid melts it perfectly without overcooking the fish. Slice the fennel very thin–this keeps the slaw light and crisp instead of heavy. Toast the buns in butter–it takes two extra minutes and makes the whole thing feel complete.

Ingredients