Last month I clipped this recipe out of Oregonian, our local newspaper. I love the idea of salmon burgers but the frozen variety is unappealing. We had salmon for Gab's birthday and ended up with an entire leftover fillet so decided to give this recipe a go.
First start with a 2-lb boneless skinless fillet. Chop it up and throw it into a food processor.
Pulse a few times but don't overdo it or you'll end up with something like cat food.
Put the chopped salmon in a bowl with all of the other ingredients.
Mix well until combined. Do not over-mix or the burger will not stay together.
Form 6 patties about 3 inches in diameter. (Wow. My hands look really wrinkly.)
Heat your grill to medium-high. Brush it with a little oil so the burgers won't stick. Cook 3-4 minutes per side.
Serve on a bun with crisp lettuce. If you're like the hubby, add tons of mayo to the bun. I detest mayo (all condiments really). The burgers are moist, fresh tasting, and very yummy! The only thing I would change is that I would add salt to the mix next time.
Fresh Salmon Burgers
1 (2-lb) boneless, skinless center-cut salmon fillet
1/2 c. fresh bread crumbs
1 egg, lightly beaten
2 scallions, thinly sliced
finely grated zest of 1 lemon
2 T. finely minced chives
1 T. minced garlic
1 T. olive oil
1 t. red-wine vinegar
1-2 dashes Tabasco sauce
Preheat grill and brush with vegetable oil
Chop salmon with a sharp knife. Place in a food processor and pulse a few times to achieve coarse texture. Do not overprocess.
In a bowl, combine salmon, bread crumbs, egg, scallions, lemon zest, chives, garlic, olive oil, vinegar, and Tabasco. Form into 6 patties (about 3 inches in diameter).
Grill burgers on medium-high, covered, for 6 to 8 minutes, turning once, or until just cooked through. Serve in lettuce-lined buns.