Salmon Burgers
Posted: Wed Apr 18, 2012 5:39 am
This photo inspired my desire to seek out the recipe and Bill was kind enough to email it to me.
These salmon burgers were absolutely delicious so I wanted to pass the recipe along.
We're not real fond of capers, so we left them out. We ended up smothering our burgers with fresh Cole-slaw, that made them a bit more messier, which made them even more fun to eat!
1 pound skinless salmon fillet, cut into 1/4" or smaller pieces
4 green onions, chopped
1 clove garlic minced
1 tablespoon capers chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon horseradish
dash hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup panko
Combine everything except the breadcrumbs and egg and mix well, refrigerate for several hours. Mix in the egg and breadcrumbs and form 3-4 patties. I usually cook them in butter in a cast iron skillet over medium-high heat, should take about 3 minutes per side to get nice and crispy.
I either put basil mayo (mayo, finely chopped basil, lemon juice) or this tarragon aoili: http://www.epicurious.com/recipes/food/ ... aise-15348
Enjoy!
These salmon burgers were absolutely delicious so I wanted to pass the recipe along.
We're not real fond of capers, so we left them out. We ended up smothering our burgers with fresh Cole-slaw, that made them a bit more messier, which made them even more fun to eat!
1 pound skinless salmon fillet, cut into 1/4" or smaller pieces
4 green onions, chopped
1 clove garlic minced
1 tablespoon capers chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon horseradish
dash hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup panko
Combine everything except the breadcrumbs and egg and mix well, refrigerate for several hours. Mix in the egg and breadcrumbs and form 3-4 patties. I usually cook them in butter in a cast iron skillet over medium-high heat, should take about 3 minutes per side to get nice and crispy.
I either put basil mayo (mayo, finely chopped basil, lemon juice) or this tarragon aoili: http://www.epicurious.com/recipes/food/ ... aise-15348
Enjoy!