Wild Alaska Sockeye Salmon Burger with Florida Grapefruit and Tarragon Burger Sauce

Ingredients

• 1 1/4 pounds Popsie's Ground Alaskan Sockeye Salmon 
• 1 garlic clove
• 1 thumb of ginger peeled and chopped roughly
• 2 tablespoons flat leaf parsley, chopped
• Salt and pepper
• 1 teaspoon oil
• 4 Brioche burger buns
• 1 red onion sliced thinly and soaked in the juice of 1 lime
• Hatch Jalapeño Mustard Relish  Hatch Chile Sauces

For the sauce:

• 1 Florida Grapefruit
• 4 egg yolks
• 12 teaspoon Dijon mustard
• 1/2 teaspoon dried tarragon
• Black pepper

Directions

Step 1: Prepare the burgers:

1) Place garlic, ginger and parsley into a food processor until it forms a mince

2) Blend together in a bowl minced salmon, garlic, ginger, and parsley

3) Season with a little salt

4) Using wet hands shape into 4 equal portions and into burgers

5) Heat the oil in a medium-sized frying pan and cook the burgers for 4-5 minutes on each side.

Step 2: Make the sauce:

1) To make the burger sauce place the egg yolks into a bowl with the mustard, tarragon and the zest and juice from the Florida Grapefruit.

2) Heat the butter in the microwave until it is bubbling, then carefully pour in slowly over the egg yolks while whisking together until it comes together as a sauce.

3) Once the sauce has thickened, season with a little black pepper and set to aside.

Step 3: Assemble the burgers:

1) When the burgers are cooked place in the toasted brioche buns with the red onions and the burger sauce. Enjoy!

Step 4:  Alternative Serving Suggestions

If you are looking to add a little heat to your burger replace the tarragon sauce with Hatch Jalapeño mustard sauce or Roasted Hatch Green Chile Sauce.