Salmon #3: Burgers

Jeff loves burgers.  Whether they are beef (Angus please!), veggie, chicken, black bean or turkey, he simply loves burgers. I have had a few salmon burger recipes saved in my favourites to try but held off, unsure that putting raw salmon through my food processor could yield anything edible. I was SO wrong! Even with just a few ingredients, these burgers hold together beautifully, cook up in a snap and are surprisingly juicy and delicious.

Delicious Salmon Burgers
adapted from the NY Times
yield: 4 large burgers

1 1/2 pounds salmon
2 tsp. dijon mustard
2 tsp. honey
1-2 green onions, diced
1/2 cup breadcrumbs
1/4 tsp garlic powder
salt and pepper to taste

Remove skin and bones from salmon. Chop into 2″ pieces; place a quarter of the chopped salmon into a food processor. Add dijon and honey and process until the salmon becomes a smooth paste. Stop the machine to scrape down the sides if necessary. Add remaining salmon pieces and pulse until the fish is chopped and mixed well with the puree (these pieces should remain ~1/4 inch in size so be careful not to process too much). Transfer salmon mixture to bowl and add green onions, breadcrumbs and seasoning. Shape into burgers (I use a 2/3 measure to form the burgers) and refrigerate if not cooking immediately.

Fry in a hot pan ~3 minutes per side, checking that burgers are cooked through. Alternately, barbeque at medium heat for 4 minutes on one side; let the burgers firm up on the grill before turning for a final minute on the second side. Like always with fish, be careful not to overcook! I like to serve these burgers with a simple home made tartar sauce, crisp lettuce and sliced red onion on a home made bun. Yum. 


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