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Seafood Burger

Prep Time:3 Hours
Cook Time:10 Minutes

Nutritional Information

Burgers don’t have to be made with ground beef! This recipe uses salmon and is finished with a kalamata aioli.


  • 2 pounds salmon, chopped into 1/2 inch pieces
  • 1/2 bunch green onion, minced
  • 1 tablespoon mayo
  • 1 1/2 teaspoons olive oil
  • 2 egg white
  • 1 1/2 teaspoons dijon mustard
  • salt and pepper, to taste
  • For the Aioli
  • 3/4 cups kalamata olive, chopped
  • 1.5 tablespoons capers
  • 1 1/2 cloves garlic, mince
  • 1 tablespoon lemon zest
  • 3/4 cups mayo
  • salt and pepper, to taste
  • watercress, for garnish
  • ciabatta buns, for serving, see recipe


  • 1. Combine all of the ingredients for the aioli. Season to taste and set aside.
  • 2. Combine all of the ingredients for the burger. Season to taste. Form into 3 ounce patty. Preheat a cast iron skillet. Add a little oil and swirl it around. Cook the one patty to be sure it holds it’s shape. If it does not, add a little more mayo and or dijon. If it holds it’s shape, form into 3 ounce patties. Cover and refrigerate for 2 hours.
  • 3. Preheat the Egg to 400º using direct heat and a cast iron grate. Grill the patties until char marks form and the fish has cooked throughout, about 3-4 minutes per side.
  • 4. Remove from the grill, top each bun with the aioli and garnish with the watercress.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828