|
Ingredients1 pound of fresh salmon, skin removed
1/2 cup of panko breadcrumbs, plus extra if needed 1 egg 3 Tbs. mayonnaise 1 clove of garlic, minced 1/4 c. chopped chives (subsitute scallions if desired) 1 Tbs. fresh lemon juice |
Directions |
1. Cut the salmon into 1" chunks and place in the bowl of your food processor.
2. Add the breadcrumbs to the bowl and pulse 5-7 times until the salmon and crumbs are combined and and the salmon is well chopped but not ground (i.e. you should see distinct pieces of salmon, not a paste). 3. Scrape the mixture into a bowl and add the egg, mayonnaise, garlic, chives and lemon juice. Stir to combine, adding more breadcrumbs if the mixture is too loose to form into patties. 4. Heat a large non-stick skillet to medium-high. Form 1/4 of the mixture into a patty and place in skillet; repeat with remaining mixture. Cook burgers until both sides are lightly browned and burger is cooked through, about 6 - 8 minutes. Flip to ensure both sides are browned. 5. Serve on fresh rolls with any burger toppings that you like: fresh lettuce, tomato, dijon mustard, cheese, or my own favorite, Heinz ketchup. Makes 4 burgers |
Good to know |
You can also make mini-burgers for appetizers; form 1-2 Tbs of salmon mixture into small balls and cook in a large non-stick skillet, flattening with your spatula to form the burger shape. The smallest available cookie scoop works well for this. I like to serve the mini-burgers on a triscuit with a piece of chive on top.
A burger press can be helpful for making full-sized burgers; besides the convenience, it's much easier to get them all about the same size and thickness, ensuring even cooking. The photo above left shows the salmon mixture filling a burger press. Note: The original recipe above was prepared with 1/4 c. of mayonnaise; I have since reduced that to 3Tbs. |