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maple glazed salmon burger

what makes food great is using great, fresh, local ingredients and sharing it with friends. fresh salmon is available in new england, and nothing says new england more than maple syrup. the glaze carmalizes a bit when grilled, which provides some great texture. there is nothing better at a cookout with friends or tailgating for one of the area teams then serving up a batch of these healthy burgers.


1/3 cup grade b amber maple syrup
2 teapspoons whole grain mustard
2 cloves garlic
1/3 cup olive oil
salt and pepper to taste
1 teaspoon fresh ginger
1 teaspoon fresh dill
2.5 pounds of fresh salmon filets
1 shallot
1 egg
1 lemon
2 cups baby mescalun salad assortment
6 potato type hamburger rolls


combine maple syrup, mustard, and 1/4 cup of olive oil in a bowl. finely dice the garlic and ginger, then add this to the mixture in the bowl. chop the dill finely and add to the mixture. season with salt and pepper to taste. reserve this mixture, and let sit in the cooler until later. use a fork to shred the salmon into smaller pieces, usually larger than a dice but smaller than bite sized. add to a different bowl. finely dice the shallot and add it to the bowl with the salmon. add the egg. add salt and pepper to taste. gently mix the ingredients. form into six patties. build a two level fire in the grill. put the patties first on the warmer side of the grill for 2 minutes per side, then move the burgers to the lower level fire. once moved to the lower side, brush with the glaze which was removed from the cooler, apply once to each side of the burgers. after an approximate 6 more minutes on the lower heat, remove the burgers to rest. lightly toast the buns. combine the mescalun with the juice from the lemon, the remaining 1/4 cup of olive oil and salt and pepper to taste. place your salmon burgers on the buns after 5 minutes or so, top with the lightly dressed mescalun. enjoy


the lightly sweet glaze seems to balance nicely with the bite from the lemon in the mescalun which tops it. it does help to have your salmon mixture very cold when you first put it on the grill. this combined with the quick sear from the high heat seem to help it hold together better than if cooked at a lower heat