Have you guys ever had salmon burgers? I was in the mood for something burger-y last night so we made these, and they were so delicious. It also felt good to take a break from beef burgers, since I eat them like it’s my job during the summer. See the recipe below, with just a few minor changes. It’s definitely a keeper!
Perfect Salmon Burgers
Adapted from Mark Bittman. Makes 4 large patties.
1 1/2 pounds skinless salmon
2 teaspoons dijon mustard
1/2 red onion, chopped
1/2 cup plain bread crumbs — homemade if possible
1 tablespoon capers
salt and pepper
1-2 tablespoons butter for frying
Cut the salmon into large chunks, and put about a quarter of it into a food processor with the dijon mustard. Turn the machine on and let run until the salmon becomes puréed and pasty, scraping down the sides if necessary. (Side note: I know it sounds weird to purée salmon, but trust me, it doesn’t compromise the taste or texture!). Add the chopped onion and the rest of the salmon and pulse just until the remaining fish is chopped and combined — the larger pieces shouldn’t be bigger than a quarter inch.
Scrape the mixture into a big bowl and add the bread crumbs, capers and salt and pepper. Mix briefly just until everything is combined, then shape into 4 patties.
Heat a large skillet over medium high heat. Add a tablespoon of butter and swirl in the pan until bubbling. Cook the burgers for 3 minutes on each side, flipping once they’re golden brown. Serve with soft burger buns, sliced avocado, tomato, onion, lettuce, and tartar sauce.
No-Fail, Super Easy Homemade Tartar Sauce
1/3 cup hellmann’s mayo
2 or 3 tablespoons bread and butter pickles, finely chopped
Squeeze of lemon juice, about 1 teaspoon
Combine the ingredients in a bowl and refrigerate until ready to eat. You can get fancy with a splash of worcestershire or a squirt of sriracha, but it’s definitely not necessary.