This dish is perfect for summer nights—everybody loves a burger and you can sub in whatever fresh veggies you have for a side. And if there’s any leftover burgers (which we doubt), crumble them up and stir together with more aioli for a salmon salad.
Makes 4 servings
What you need
2 tablespoons Tessemae’s Mayonnaise
2 tablespoons Tessemae’s Honey Mustard
¼ cup chopped dill
1 pound salmon filet
¼ cup almond flour
2 tablespoons Tessemae’s Lemon Garlic
2 heirloom tomatoes, sliced
8 Boston lettuce leaves, for serving
What you do
- Stir together mayonnaise and honey mustard; set aside.
- Finely chop salmon, and stir together with dill and almond flour. Shape salmon mixture into four burgers, about 4 ounces each.
- Heat a large nonstick skillet over medium heat. Brush both sides of burgers with Lemon Garlic and cook until browned, about 3 minutes per side.
- Serve burgers with lettuce leaves, tomato slices, honey mustard aioli and additional tomato slices on the side.