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
   • 3/4 teaspoon Morton kosher salt
   • 1/8 teaspoon ground black pepper

   Add the prepared cabbage and apple and toss thoroughly. Let stand for at least 10 minutes while you prepare the burgers, allowing the cabbage to soften slightly.

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, using the package's preparation directions for their frozen or thawed state. Cook until browned on both sides, flipping as directed, and pull when the centers reach 135°F for a juicy texture. Allow approximately 10–16 minutes, checking the temperature early.

5. 5.

   Transfer the cooked burgers to a plate to rest briefly. 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. Toss the slaw again, then top each bun with a salmon burger and a small mound of slaw, lifting it from its dressing to keep the buns crisp. Close the burgers and serve with the rest of the slaw alongside.

Want more detail? See the temperature guide.