Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Remove the tough core from 8 oz red cabbage and slice the leaves very thinly. Core 1 medium Granny Smith apple, about 6 oz, and cut into thin matchsticks, leaving the skin on.

2. 2.

   In a large bowl, whisk together:

   • 1 tablespoon mayonnaise
   • 1 teaspoon Dijon mustard
   • 1 tablespoon apple cider vinegar
   • 1/4 teaspoon Morton kosher salt flakes
   • 1/8 teaspoon ground black pepper

   Add the prepared cabbage and apple, toss thoroughly, and let stand while you cook the burgers. The slaw is lightly salted to balance the preseasoned salmon.

3. 3.

   In a small bowl, stir 1 tablespoon mayonnaise with 1 teaspoon Dijon mustard to make the burger spread.

4. 4.

   Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 10 oz lemon-herb salmon burgers, 2 burgers, following the package directions for cooking from frozen or thawed. Cook and flip as directed until the centers reach 145°F, allowing approximately 12–16 minutes depending on their starting temperature.

5. 5.

   Transfer the cooked burgers to a plate. Split 2 burger buns and toast their cut sides in the skillet over medium-low heat for 1–2 minutes.

6. 6.

   Spread the mustard mayonnaise over the toasted buns. Add the salmon burgers and a small mound of slaw, lifting it from its dressing so the buns stay crisp. Close the burgers and serve with the rest of the slaw alongside.

Want more detail? See the temperature guide.