1 pinch kosher salt and pepper black freshly ground
0.3 cup olive oil
0.3 cup orange juice
0.3 cup parmesan
6 sheets phyllo dough
2 cups pistachios shelled toasted for 3 minutes
14 ounces salmon fillet fresh
Equipment
food processor
bowl
baking sheet
oven
blender
Directions
Watch how to make this recipe.
Preheat the oven to 500 degrees F.
Remove the skin and any bones from the salmon and cut into small pieces.
Add to a food processor and pulse until finely chopped.
Remove and add to a large bowl.
Put the pistachios, basil, orange juice, Parmesan, olive oil, garlic,hot sauce and a pinch of salt and pepper in a blender or food processor and puree.
Add 1/2 cup of pesto per pound of salmon and stir in the breadcrumbs until incorporated.
Add some more breadcrumbs if the mixture is too moist to hold together. Cook a small piece of the burger mixture and test for taste and consistency.
Portion the burger mixture into 6-ounce patties, arrange on a baking sheet and bake for 7 minutes.
Remove from the oven and then wrap each burger in phyllo dough. Return the burgers to the oven at the same temperature for 7 more minutes. Arrange on a serving platter and serve.
