American · Dinner
California Grilled Salmon Burger Plate
California coast tradition reading hand-chopped salmon patties seasoned with dill, lemon, and capers then grilled hard on a grill pan, stacked into a brioche bun with arugula and lemon aioli, plated with grilled asparagus for the West Coast weeknight burger plate.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
416Calories
41gProtein
27gFat
0gCarbs
0gSugar
0gFiber
118mgSodium
110mgChol
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Instructions
1
Prep
Trim asparagus woody ends. Halve both lemons. Finely chop dill, shallot, and capers. Grate garlic. Slice salmon into 5mm strips, turn 90 degrees, dice into hand-chopped texture. Divide mixture in half. For each patty, fold half the salmon with half the shallot, half the dill, half the capers, panko, 1 egg, 1 tbsp Dijon, 0.75 tsp salt, and 0.25 tsp white pepper. Shape into 2cm patties, rest both in fridge 10 minutes. Whisk together mayo, garlic, lemon juice from both halves, remaining dill, remaining capers, and a pinch of salt for aioli.
2
Char
Heat large grill pan over medium-high 3 minutes. Toss asparagus with 2 tbsp oil and 0.5 tsp salt. Grill 4 minutes total, turning once, until striped and crisp-tender. Transfer to plate.
3
Grill
Brush both salmon patties with remaining 2 tbsp oil. Lay both on same grill pan over medium-high, 4 minutes per side undisturbed, until deep mahogany stripes appear and cooked through.
4
Toast
Split both brioche buns and toast cut-side down on grill pan 60 seconds until golden.
5
Plate
Spread lemon aioli on all bun halves. Divide arugula between both bases, lay one salmon patty over each, close buns. Set asparagus alongside both burgers, rest lemon halves on rims.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) skinless salmon fillet
- 2 brioche burger buns
- 360g (12.7 oz) asparagus spears
- 60g (2.1 oz) baby arugula
- 20g (small handful) fresh dill
- 2 medium lemons
- 6 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp capers
- 60g (2.1 oz) shallot
- 2 garlic cloves
- 40g (1.4 oz) panko breadcrumbs
- 2 free-range eggs
- 4 tbsp extra-virgin olive oil
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp ground white pepper