Recipes Ingredients Seafood Recipes Salmon Recipes BLT Salmon Burger 3.3 (7) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 For a tasty and healthy alternative to red meat, try this salmon burger from Liran Mezan of BLT Burger. Ingredients 2 pounds skinless boneless salmon filet, cut into 1- to 2-inch pieces ¼ cup minced scallions, white parts only Zest of 1 lime Zest of 1 lemon ¼ cup unsalted butter, room temperature Coarse salt and freshly ground pepper Olive oil, for griddle 6 hamburger buns with sesame seeds, split 1 pound baby arugula, washed and dried 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice Zesty Tartar Sauce Pickled Onions 1 avocado, peeled, pitted, and cut lengthwise into 18 pieces Directions Pass salmon filet through a meat grinder fitted with a large disc or cut into 1-inch pieces and place in the bowl of a food processor; pulse until ground, 1 to 2 minutes. Transfer ground salmon to a large bowl. Add scallions, lemon and lime zests; mix until well combined. Divide mixture evenly into six portions. Using a 3-inch ring mold, evenly pack one portion of the salmon mixture into ring mold to create a 3/4-inch thick patty. Repeat process with remaining salmon. Place patties on a parchment paper-lined baking sheet and transfer to refrigerator until chilled, about 15 minutes. Preheat a griddle over medium-high heat. Remove salmon patties from refrigerator and brush evenly with butter; season with salt and pepper. Lightly brush griddle with oil and place patties on griddle. Cook, turning once, until medium-rare, 4 to 5 minutes. Remove patties from griddle. Brush cut sides of buns with remaining butter and place, cut side-down, on griddle until toasted, about 1 minute. Place arugula in a small bowl and drizzle with olive oil and lemon juice; toss to combine. Spread 1 tablespoon tartar sauce over the top half of each hamburger bun. Top tarter sauce with 1 tablespoon pickled onions, baby arugula, and 3 slices of avocado each. Place the salmon patties on the bottom half of each bun and sandwich with top half; serve immediately. Rate it Print