Okay, friends, let's talk about these Nordic Salmon Burgers with Lingonberry Aioli. Forget everything you thought you knew about fish burgers. These aren't your average, bland patties. We're talking about juicy, flavorful salmon, brightened with fresh dill, paired with a creamy, tart lingonberry aioli that will make your taste buds sing. I stumbled upon this recipe while planning a trip to Stockholm (which, sadly, got postponed, but hey, at least I have the burgers!). The combination of the rich salmon and the sweet-tart lingonberries just screamed "Scandinavia" to me. So, I did what any self-respecting foodie would do: I recreated it in my own kitchen.
What I particularly adore about this recipe is its simplicity. No fancy techniques, no mile-long ingredient list. Just good quality salmon, a few key flavor boosters, and a dollop of pure Scandinavian magic in the form of lingonberry preserves. Which, I know, might not be the easiest thing to find depending on where you live, but trust me, it's worth the hunt. Or, you know, the online order. But even if you use cranberry sauce, it will still taste amazing. One of my neighbors, God bless her soul (rest in peace, Martha), once told me she used apple jam instead as she hated salmon! I never knew until her funeral when her son told me about it. I was surprised and a bit offended, but to each their own, I guess? I will try it sometimes just to give Martha the respect she deserves.
Required Equipments
- Mixing Bowls
- Food Processor
- Large Skillet
- Spatula
- Baking Sheet
Nordic Salmon Burgers with Lingonberry Aioli: Frequently Asked Questions
Nordic Salmon Burgers with Lingonberry Aioli
Elevate your burger game with these Nordic Salmon Burgers! Juicy salmon patties paired with a tangy lingonberry aioli for a flavor explosion that's both fresh and unforgettable. This is not just a burger; it's an experience!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's get that aioli singing with flavor. In a mixing bowl, whisk together the mayonnaise, lingonberry preserves, lemon juice, dill, and a pinch of salt and pepper. Taste, and adjust seasoning as needed. Maybe a touch more lemon if you're feeling zesty? Cover it up and chill in the fridge—this lets those flavors truly meld.
- Time for the burgers! Cut the salmon into chunks and pulse them in a food processor until coarsely ground. I like to keep some texture—nobody wants a paste, you know?
- Gently mix the ground salmon with breadcrumbs, finely diced red onion, egg, more fresh dill, and a good pinch of salt and pepper in a mixing bowl. Don't overmix! Overworked burgers are sad, tough burgers.
- With damp hands, shape the mixture into patties, about 3/4-inch thick. Don't stress if they're not perfect circles! Rustic is charming, right? Place them on a baking sheet lined with parchment paper and chill in the fridge for at least 30 minutes. This helps them hold their shape while cooking.
- Heat a large skillet over medium heat. Add a tablespoon of olive oil—or maybe a mix of olive oil and butter if you're feeling indulgent. Once hot, carefully place the salmon burgers in the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- While the burgers are cooking, toast your buns (if using). A little butter in the pan never hurt anyone.
- Spread a generous amount of that glorious lingonberry aioli on the toasted buns. Add the cooked salmon burgers, and your favorite toppings—I like crisp lettuce, thinly sliced cucumber, and maybe a few extra sprigs of dill. Serve immediately and prepare for bliss!
📝 Notes
🍎 Nutrition
Calories: 420 kcal
Protein: 25g
Fat: 28g
Carbohydrates: 20g
Fiber: 2g
Calcium: 80mg
