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Author: Ann Styles

Prep time: 20 mins | Cook time: 10 mins | Total: 30 mins | Serves: 4

This Smoked Salmon Burger recipe comes from my time assisting a personal chef in San Francisco during my externship for culinary school. The delicious Kefir Lime Aioli was a technique I learned while working for a high-end catering company just two blocks from my apartment on 8th Street and Market. This recipe uses a quick shortcut version of the aioli, but if you want a more intense flavor, seal 2 cups of olive oil and 1/2 cup chopped kefir lime leaves in a vacuum bag or ziplock and sous vide at 140°F for 6–8 hours. Chill, strain, and store. Use some for this recipe and save the rest for other culinary creations. Together, these elements create a dish that’s elegant, flavorful, and perfect for any occasion.

Instructions

1. Prepare the Kefir Lime Oil (for Aioli): In a small saucepan, combine olive oil, kefir lime leaves, and garlic. If using lemon or lime peel, use a vegetable peeler or paring knife to carefully remove the peel from the lemon or lime, avoiding the white pith. Warm the oil over low heat for 10-15 mins to infuse the flavors (do not let it boil). Alternatively, you can place the mixture in a small oven-safe dish or saucepan and warm it in a preheated oven at 300°F for 15 mins. Remove from heat and let cool for at least 20 mins.
2. Make the Kefir Lime Aioli: In a bowl, whisk egg yolk until pale in color. Gradually drizzle in the infused olive oil while whisking continuously until the mixture thickens and emulsifies into a creamy aioli. Then add lime juice, mustard powder (or Dijon), and sea salt. Cover and refrigerate until ready to use.
3. Prepare the Salmon Burgers: In a large mixing bowl, combine the smoked salmon, canned salmon, scallions, dill, lemon zest, Dijon mustard, eggs, and coconut flour. Season with freshly ground black pepper. Mix until just combined. Divide the mixture into 4 equal portions and shape into burger patties.
4. Cook the Salmon Burgers: Heat olive oil in a large skillet over medium heat. Add the salmon patties and cook for 4–5 minutes per side, or until golden brown and cooked through.
5. Place a butter lettuce leaf on the base of each plate or bun (if using). Top with a salmon burger, then layer with sliced tomatoes, red onion, and microgreens. Serve with avocado and eggs. Drizzle with Kefir Lime Aioli and serve immediately.

Note:

• You can use a food processor to quickly combine the salmon burger ingredients if preferred.
• For a spicier kick, add a pinch of cayenne to the aioli.
• Leftover Kefir Lime Aioli can be stored in the fridge for up to 3 days and makes an excellent dip for roasted vegetables.