Ingredients

• 14 to 20 ounces fresh salmon fillets
• 2 cups shelled pistachios, toasted for 3 minutes
• 2 ounces fresh basil leaves
• 1/4 cup orange juice
• 1/4 cup Parmesan
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 tablespoon hot sauce
• Pinch kosher salt and freshly ground black pepper
• 1 cup bread crumbs, plus more if needed
• 6 sheets phyllo dough

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 500 degrees F.
3. For the Salmon: 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.
4. For the pesto: 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.
5. For the burger: 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.
6. 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.