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salmon burgers with quick pickles & red pepper aioli

www.eatingwell.com
Your Recipes

Total: 45 minutes

Ingredients

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Instructions

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Step 1

Combine vinegar, water, 1 tablespoon dill, crushed garlic and salt in a small saucepan. Heat over medium-high heat until the salt dissolves, about 2 minutes. Remove from heat. Thinly slice cucumber into ribbons using a vegetable peeler. Stir the cucumber into the brine and set aside.

Step 2

Combine mayonnaise, roasted red peppers and grated garlic in a small bowl and stir well. Transfer 1/4 cup of the aioli to a large bowl and set the rest aside. Stir salmon, chives and the remaining 1 tablespoon dill into the aioli in the large bowl. Form the mixture into 4 patties about 4 inches in diameter.

Step 3

Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook, flipping once, until golden and an instant-read thermometer inserted in the center registers 145°F, 6 to 8 minutes total.

Step 4

Drain the pickles. Serve the burgers on buns with arugula, the remaining aioli and the pickles.