Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton
A slab of salmon does not make for a super fine burger. A sandwich maybe. But to achieve a burger-like texture, it’s all in the grind. Massachusetts chef, Matt Gaudet, pulses high-quality tuna and salmon with carrot and edamame, grills them into patties, and layers on crispy fried shallots and a zesty yuzu lemon mayo for a burger both decadent and comforting.
2 cups canola oil, plus more for grill
1 shallot, thinly sliced into rings on a mandoline
1/2 cup (about 2 5/8 oz.) rice flour
1 1/2 teaspoons kosher salt, divided
1 pound skinless tuna fillet, cubed
1/2 pound skinless salmon fillet, cubed
1 cup shelled and cooked edamame
1 carrot, finely diced (about 3/4 cup)
1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
2 tablespoons olive oil
1/4 teaspoon hot sauce (such as Crystal or Tabasco)
1/2 teaspoon black pepper
1 cup mayonnaise (such as Duke's)
1 tablespoon bottled yuzu juice
4 potato rolls (such as Martin's), toasted
Iceberg lettuce, shredded
1 beefsteak tomato (about 7 oz.), sliced
How to Make It
Heat 2 cups canola oil in a stockpot over medium-high to 350°F.
Toss shallot rings with rice flour; shake off excess flour. Carefully drop dusted shallots into hot oil, and stir. Cook until evenly browned, 3 to 5 minutes. Remove with a fine-mesh strainer, and drain on paper towels. Season with ½ teaspoon of the salt.
Pulse fish fillets, edamame, carrot, lemon zest and juice, olive oil, and hot sauce in a food processor until combined, 7 to 8 times. Season with pepper and remaining 1 teaspoon salt; pulse again until everything comes together, about 5 times. (The mixture should have an uneven texture but come together into a ball.)
Stir together mayonnaise and yuzu juice, and set aside.
Rub a grill grate or a grill pan with canola oil, and heat to medium-high (400°F to 450°F). Shape fish mixture into 4 (6-ounce) patties; cook until a thermometer inserted in center of patties registers 140°F, 3 to 4 minutes per side.
Spread both halves of rolls with yuzu mayo. Layer lettuce, tomato slices, crispy shallots, and fish burgers between roll halves. Serve immediately.