Crispy Salmon Burgers with Fennel Slaw & Basil Vinaigrette

Burger Night = Best Night. 

There are few things more smile-inducing, more joy-filled, and more heart-happy than a perfectly cooked burger. Total handheld happiness. Growing up on the East Coast of Canada, seafood is just part of our DNA. And these salmon burgers are rich nostalgia, and, most importantly, coastal deliciousness. 

Best thing about this recipe? It comes together in a flash thanks to the INCREDIBLE new Vitamix Food Processor. Absolutely one of my favourite new pieces of kitchen kit. I’ve been a Vitamix fan for years, and use one almost every single time I cook (literally all over the world). The addition of this Food Processor is a game-changer, and makes everything from perfect salmon burgers, to slaw, to pesto and so much more possible. A necessary add to your kitchen. Seriously, check this rockstar out! 

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This recipe, you should also immediately add to your weekly menu plan. Your friends and family will love it! 

Crispy Salmon Burgers with Fennel Slaw & Basil Vinaigrette 

Makes 4 burgers 

Salmon Burgers

1 ¼ pounds sustainable salmon fillet, skin & pin bones removed, and cut into 1-inch chunks 

2 tablespoons dijon mustard 

1 tablespoon mayo 

1 tablespoon lemon juice 

Zest of 1 lemon 

2 green onions, chopped 

2 garlic cloves, roughly chopped 

1 cup panko bread crumbs 

Sea salt and freshly cracked black pepper 

Olive oil, for frying 

4 brioche buns, split & toasted 

Fennel Slaw 

½ small red cabbage 

1 medium fennel bulb, fonds reserved 

¼ cup sliced green onions 

1 tablespoons chopped fresh flat-leaf parsley

2 tablespoons mayo 

1 tablespoon whole grain mustard 

Juice of ½ a lemon

1 teaspoon red wine vinegar 

Sea salt and fresh cracked black pepper, to taste 

Basil Vinaigrette 

1 shallot, peeled and roughly chopped

1 garlic clove, roughly chopped

2 cups packed fresh basil leaves 

Zest of 1 lemon 

Juice of ½ a lemon 

1 tablespoon champagne vinegar 

½ cup extra virgin olive oil 

Sea salt and cracked black pepper 

First, make the salmon burgers. Grab your Vitamix and Food Processor Attachment, fit with the Multi-Use Blade. In the food processor, combine the salmon, dijon, mustard, lemon zest & juice, green onion, garlic, and panko, then season well with sea salt and freshly cracked black pepper. Pulse until smooth. Divide and shape the patties into 4 individual burger patties, then set aside. Give that Food Processor a good clean. Perfect. 

Next, crack on with the slaw. Fit that rockstar Food Processor with a Reversable Slice/Shred Disk, then, working in small batches, shred the cabbage and fennel. Beautiful. Transfer to a medium bowl then add the green onions, parsley, mayo, mustard, lemon juice, and red wine vinegar. Season with sea salt and pepper, and mix well. Set aside. 

Vinaigrette time! In your Vitamix 64-Ounce Container, combine the shallot, garlic, basil, lemon zest & juice, and champagne vinegar, and season with sea salt and pepper. With the machine running on low, slowly drizzle in the olive oil until the vinaigrette is thick and emulsified. Beautiful. 

Heat a cast-iron (or heavy bottomed skillet) over medium heat, and pour in 2 tablespoons of olive oil. When the oil is shimmering, add the salmon burger patties and fry until golden brown and crisp on all sides, about 4 – 5 minutes per side. 

Build your burgers on toasted brioche buns with a tablespoon or two of vinaigrette, salmon burger patty, and a heaping helping of slaw. Serve immediately. Delicious! 

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