This seafood recipe evokes the flavors and aromas of a beachside restaurant in the summertime, but without all the tourists. Instead of making ground beef, try this healthier alternative for a family meal. You can use tuna if you have it, served with or without the bun.
Savory Salmon Burgers
October 23, 2018 by Yair Reiner
- Serves: 4 servings
- 1 1/2 pound(s) Skinless, boneless salmon
- 2 teaspoon(s) Dijon mustard
- 2 Shallots, peeled and cut into chunks
- 1/2 cup(s) coarse bread crumbs
- 1 tablespoon(s) capers, drained
- Salt and freshly ground black pepper, to taste
- 2 tablespoon(s) butter and/or olive oil
- Hamburger buns, or a handful of fresh arugula for a low-carb version
- Cut the salmon into large chunks, and put about a quarter of it into a food processor.
- Add the mustard, then blitz until the texture is like a paste. Pause halfway to scrape down the sides with a spatula if necessary.
- Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. Don't over-process; at this point, you'll want a mixture that isn't too fine.
- Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers.
- Place the butter and oil in a nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook two of the burgers for 2 to 3 minutes on each side, turning once. Be careful not to overcook. Remove burgers and repeat with the next two.
- Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
Meet Yair Reiner , CEO
Yair lives and works in Brooklyn, NY with his wife (a veterinarian) and two young daughters. Before inventing Frywall, Yair traipsed through a variety of vocations, including in finance, radio production, and book editing.