Salmon Burgers
"A nice change from a beef burger. If you want larger burgers make 3. I like cuke & sweet onion on this burger and add some tartar sauce but you use whatever condiments you like. The recipe was originally from America's Test Kitchen with some changes by me. Be gentle with the patties they can be a bit delicate. You may make the patties up to 24 hours in advance and keep refrigerated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (678.1 g)
- Calories 436.5
- Total Fat - 14.5 g
- Saturated Fat - 3 g
- Cholesterol - 64.5 mg
- Sodium - 629.7 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 5 g
- Sugars - 12.7 g
- Protein - 32.2 g
- Calcium - 182.2 mg
- Iron - 3.7 mg
- Vitamin C - 43.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Pulse the salmon in a food processor until it is coarsely chopped - about 1/4" dice.
Step 2
Gently mix the salmon & crumbs together.
Step 3
Whisk together the mayo, celery, shallot, parsley, mustard, salt & pepper. Gently fold the mayo mixture with the salmon.
Step 4
Form into 4 1" patties.
Step 5
Chill for at least 1 hour.
Step 6
Lightly spray a skillet with oil over medium high heat.
Step 7
Cook one side until lightly brownd apprx. 4 minutes. Gently flip and cook the other side.
Step 8
Meanwhile toast the inside of the buns. If you wish butter the buns.
Step 9
Place a pattie on each bun along with 4 slices of cuke, a slice of onion & 1 1/2 tablespoons of tartar sauce.
Step 10
Enjoy.
Tips
- Food Processor
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