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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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, half the panko, 1 egg, 1 tbsp Dijon, 0.75 tsp salt, and 0.25 tsp white pepper. Shape into 2cm patties, rest in fridge 10 minutes. Whisk together mayo, both garlic cloves, juice from both lemons, remaining dill, remaining capers, and a pinch of salt for aioli.
Char
Heat large grill pan over medium-high 3 minutes. Toss asparagus with 2 tbsp oil and 0.5 tsp salt. Grill 4–5 minutes total, turning once, until striped and crisp-tender. Transfer to plate.
Grill
Brush both salmon patties with remaining 2 tbsp oil. Lay on same grill pan over medium-high, 4 minutes per side undisturbed, until deep mahogany stripes appear and cooked through.
Toast
Split both brioche buns and toast cut-side down on grill pan 60 seconds until golden.
Plate
Spread lemon aioli on both halves of each bun. Pile half the arugula on each bun base, lay one salmon patty over each, close buns. Set asparagus alongside each burger, rest a lemon half on the rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.