Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Salmon Burgers & Aioli

with Corn, Arugula & Fresh Oregano

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this delicious spin on one of America’s quintessential meals, we’re serving succulent salmon burgers, flavored with fresh oregano. Made by mincing raw salmon fillets, seasoning them, then forming them into patties and cooking them on the stove, our salmon burgers are a light yet incredibly delicious alternative to the typical burger. On the side, we’re serving a summer salad of arugula and sautéed shallot and corn. And to complete the meal, we’re spreading creamy aioli onto the burgers and topping them with a pinch of arugula.

fresh
ingredients
Salmon Burgers & Aioli with Corn, Arugula & Fresh Oregano
Title
  • 2 Skinless Salmon Fillets
  • 2 Potato Buns
  • 2 cloves Garlic
  • 1 ear Of Corn
  • 1 Lemon
  • 1 bunch Oregano
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Butter
  • 1 Shallot
  • ¼ cup Panko Breadcrumbs
  • 1 oz Arugula
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cob; discard the cob. Peel and mince the shallot. Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Peel and mince the garlic; using the side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Halve the buns. Finely chop the salmon and place in a large bowl; thoroughly wash your hands, knife and cutting board after handling the salmon.

Cook the corn & shallot:
2 Cook the corn & shallot:

In a medium pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the corn and half the shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the shallot is softened and the corn is lightly browned. Transfer to a large bowl. Wipe out the pan.

Form & cook the burgers:
3 Form & cook the burgers:

To the bowl of salmon, add the breadcrumbs, oregano, remaining shallot, half the garlic paste and a drizzle of olive oil; season with salt and pepper. Gently mix to combine. Form into two ½-inch-thick burgers. In the pan used to cook the corn and shallot, heat 2 teaspoons of olive oil on medium-high until hot. Add the burgers; cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

Make the aioli:
4 Make the aioli:

While the burgers cook, in a small bowl, combine the mayonnaise, remaining garlic paste, the juice of 1 lemon wedge and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste.

Make the salad:
5 Make the salad:

While the burgers continue to cook, to the bowl of cooked corn and shallot, add all but a pinch of the arugula, the juice of the remaining lemon wedges and a drizzle of olive oil; toss to combine and season with salt and pepper to taste.

Toast the buns & plate your dish:
6 Toast the buns & plate your dish:

In the pan used to cook the burgers, melt the remaining butter on medium until hot. Add the buns, cut sides down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a clean, dry work surface. Spread a layer of the aioli onto the cut sides of the toasted buns. Place a cooked burger onto each bun bottom; season with salt and pepper. Top with the remaining arugula and the toasted bun tops. Divide the finished burgers and salad between 2 plates. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cob; discard the cob. Peel and mince the shallot. Pick the oregano leaves off the stems; discard the stems and finely chop the leaves. Peel and mince the garlic; using the side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Halve the buns. Finely chop the salmon and place in a large bowl; thoroughly wash your hands, knife and cutting board after handling the salmon.

2 Cook the corn & shallot:

In a medium pan (nonstick, if you have one), melt half the butter on medium-high until hot. Add the corn and half the shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the shallot is softened and the corn is lightly browned. Transfer to a large bowl. Wipe out the pan.

Cook the corn & shallot:
Form & cook the burgers:
3 Form & cook the burgers:

To the bowl of salmon, add the breadcrumbs, oregano, remaining shallot, half the garlic paste and a drizzle of olive oil; season with salt and pepper. Gently mix to combine. Form into two ½-inch-thick burgers. In the pan used to cook the corn and shallot, heat 2 teaspoons of olive oil on medium-high until hot. Add the burgers; cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

4 Make the aioli:

While the burgers cook, in a small bowl, combine the mayonnaise, remaining garlic paste, the juice of 1 lemon wedge and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste.

Make the aioli:
Make the salad:
5 Make the salad:

While the burgers continue to cook, to the bowl of cooked corn and shallot, add all but a pinch of the arugula, the juice of the remaining lemon wedges and a drizzle of olive oil; toss to combine and season with salt and pepper to taste.

6 Toast the buns & plate your dish:

In the pan used to cook the burgers, melt the remaining butter on medium until hot. Add the buns, cut sides down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a clean, dry work surface. Spread a layer of the aioli onto the cut sides of the toasted buns. Place a cooked burger onto each bun bottom; season with salt and pepper. Top with the remaining arugula and the toasted bun tops. Divide the finished burgers and salad between 2 plates. Enjoy!

Toast the buns & plate your dish: