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  • About Me
  • Recipe Box
    • Appetizers >
      • Buffalo Chicken Dip
      • Cream Cheese Appetizer
      • Sweet and Salty Nuts
      • Thai Peanut Sauce
    • Beverages >
      • Blueberry Lemonade
      • Cosmopolitan
    • Breakfast >
      • Apple Pancake
      • Homemade Granola
      • Peanut Butter Cup Smoothie
      • Stick-to-your-ribs smoothie
      • Veggie Omelet
      • Yeasted Waffles
    • Main Dishes >
      • Beef Stew
      • Chicken Fajitas
      • Choley
      • Grilled Chicken
      • Low and Slow Chicken Breasts
      • Roast Turkey
      • Rub for Pulled Pork (and other meats too!)
      • Salmon Burgers
      • Simple Homemade Mac & Cheese
      • Simple Red Sauce
      • Steak and Potato Salad
    • Sides >
      • Bacon-Roasted Brussel Sprouts
      • Creamy Polenta
      • Homemade Potato Chips
      • "Magic" Salad Recipe
    • Soup >
      • Apple Cheddar Soup
      • Butternut Squash Soup
      • Chicken Noodle Soup
      • Creamy Tomato Basil Soup
      • Smokey Beef Chili
    • Sweets and Treats >
      • Almond Cake
      • Apple Crisp
      • Bruna Kakor
      • Butterscotch Pecan Sandies
      • Chocolate Fudge Brownies
      • Chocolate Mousse
      • Compost Cookies
      • New York Times Chocolate Chip Cookies
      • Pumpkin Pie
      • Salted Caramel Sauce
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you can cook

Salmon Burgers

In either Main-course or Appetizer Size

Picture

Ingredients

1 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.