Urban Smoked Salmon Burger Recipe

Make the brine

In a small saucepan, combine vinegar, water, sugar, salt, and mustard seeds. Bring to a boil until sugar and salt dissolve.

Place cucumber slices and dill sprigs in a jar or bowl. Pour the hot brine over cucumbers. Let cool, then refrigerate for at least 1 hour.

In a small bowl, mix together mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper. Refrigerate until ready to use.

In a bowl, mix together flour, baking powder, and salt. Gradually stir in water until a dough forms.

Knead gently on a floured surface until smooth. Divide into 4 pieces and flatten into rounds.

Heat oil in a skillet over medium heat. Fry bannock rounds for 2-3 minutes per side or until golden brown and cooked through.

Chop salmon finely or pulse in a food processor until minced but not pureed.

In a bowl, combine salmon with mustard, dill, green onion, lemon zest, salt, pepper, breadcrumbs, and egg. Mix until just combined.

Form into 4 equal patties (about 4 oz each).

Heat olive oil in a skillet over medium heat. Cook patties for 3-4 minutes per side or until golden and cooked through.

Spread lemon aioli on the inside of each bannock piece.

Place a salmon patty on the bottom half of each bannock.

Top with house made pickles and the other half of the bannock.

Serve with your choice of sweet potato wedges, coleslaw, or mixed green salad.