1 hour, 25 minutes
1 hour, 30 minutes
This quantity of this recipe is what we used for the restaurant, you can scale it back for home use or freeze the individual salmon burgers.
To prepare: fine chop the salmon by hand. Fine dice the peppadews, green onions, thyme, and cilantro. Whisk the eggs gently. Combine all ingredients and mix thoroughly. Allow to sit in the refrigerator for one hour to chill.
To serve: form the salmon burger mixture into 5 oz balls and press into patties. Heat a sauté pan with olive oil over medium heat. Cook the salmon burger for 2 minutes on each side or until cooked all the way through. Serve on toasted brioche buns with fesh slided tomatoes, arugula, and aioli.