Fresh Salmon Burger

 
Fresh Salmon Burger

September 7th 2011By Jamie Geller

 

Bahn Mi Salmon Burger

 
Bahn Mi Salmon Burger

August 10th 2014By Chef Laura Frankel

Banh mi sandwiches are a byproduct of French colonialism in Indochina, combining French and Vietnamese ingredients and flavors. Banh mi sandwiches are my favorite sandwich and I cannot get enough of the lip-smacking sweet- sour and savory deliciousness. This is my latest Banh mi variation. I like to use a combination of fresh Wild salmon and smoked salmon (not lox) for my salmon burgers. The briny fresh salmon alone would be “blown away” by the hot smoky grill or even a hot grill pan, but in combination with a smoked salmon, the fresh flavor shines through the smoke and is a brightly flavored alternative to a beef burger. I use an aioli to bind my ingredients. The fat, in this case the egg yolks and oil, keep the patty intact and add moisture to the mix. I do not use starchy binders like breadcrumbs or flour as the delicate salmon texture would be lost to the gummy starch. I added lime and ginger to my aioli for my rendition of the classic Vietnamese/French sandwich. I like the bright and “sunshiny” flavors.