Smoke On The Water Burger Recipe

Prepare Salmon

If not already done, remove any bones and skin from the salmon. Finely dice or pulse in 3 short pulses in a food processor to create a coarse texture—do not make a paste.

Mix Burger Mixture

In a bowl combine chopped salmon, panko, diced shallot, parsley, egg, Dijon, lemon juice, salt and pepper. Mix gently until just combined. The mixture should hold together when pressed; if too loose, add up to 2 more tablespoons panko.

Form Patties

Divide mixture into 4 equal portions (about 4 oz each) and form into slightly flattened patties about 3/4-inch thick. Press a shallow indent in the center of each patty to help even cooking.

Cook Patties

Heat 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is shimmering, add patties (do not overcrowd) and cook 3-4 minutes per side until golden and an internal temperature of 125–130°F (51–54°C) for medium (salmon can be served slightly pink). Reduce heat if browning too quickly. Transfer to a plate and tent with foil to rest while finishing remaining components.

In a small bowl whisk together mayonnaise, smoked pimentón, grated garlic, lemon juice, olive oil, salt and optional hot sauce until smooth. Taste and adjust seasoning — add more lemon for brightness, more pimentón for smoky depth. Cover and chill until assembly.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced peppers and half the sliced red onion and sauté 5–7 minutes until softened and slightly blistered. Add sherry vinegar, salt and pepper, stir to combine and cook 1 more minute. Remove from heat and set aside. If using roasted jarred peppers instead, simply slice and toss with oil, vinegar, salt and pepper.

Toss the very thin onion slices with flour, smoked pimentón, cayenne and salt until evenly coated. Heat vegetable oil in a shallow skillet or small saucepan to 350°F (175°C) — if you don't have a thermometer, heat until a breadcrumb sizzles and browns in about 15–20 seconds. Fry onions in batches, spreading them into the oil and stirring gently, until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to paper towels to drain and cool. These will crisp further as they cool.

Lightly butter or oil the split buns and toast them in a skillet or under a broiler until golden, about 1–2 minutes.

Spread about 1 tablespoon pimentón aioli on the bottom bun. Place a lettuce leaf (if using) and then a warm salmon patty on top.

Top the patty with a generous spoonful (about 2 tablespoons) of the sautéed Spanish peppers and onions, then sprinkle a small handful (about 2 tablespoons) of the spicy crisp onions for crunch and heat.

Spread another teaspoon of aioli on the top bun (optional) and close the burger. Serve immediately with lemon wedges on the side to squeeze over the salmon, if desired.

Leftovers: store patties and aioli separately in airtight containers in the refrigerator up to 2 days. Re-crisp onions briefly in a hot oven before serving.