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This is a summertime favorite of mine. All summer we are invited to grill out with friends, and I just don’t eat beef burgers that often. After 21 years ofbeing around burgers of all kinds at our restaurant, it’s usually the last thing I choose to eat when we go out. If it’s a bring your own, I always bring salmon burgers. Most of the time, I’ll just use the fixings available, but sometimes I bring tartar sauce (my own homemade tarter sauce).
I adapted these salmon burgers from a recipe I found years ago, and I can’t find it anywhere. Not to mention, all of my cookbooks were either sold or are in storage from the move to Texas.
My husband is just learning to like fish, so he isn’t likely to eat fish cakes or burgers, but he loves breadcrumbs, and if the salmon has a mild aroma and flavor, he loves these burgers. It’s a nice change from the every day.
This recipe is for 4 burgers, but only because you may want to have them again on the weekend after eating them during the week. If not, just half the recipe, it’s an easy one to adjust.
A good alternative, if you want to save time and effort is to make your patties with canned salmon. Just add a few drops of water to make the salmon mixture puree. This is especially nice if there isn’t decent salmon available in your grocery store, or you’re making a last minute meal from your pantry.
- 1 1/4 pounds salmon fillet skin and pin bones removed
- 2 tablespoons dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest grated
- Pinch cayenne pepper
- 2 scallions chopped
- 1 cup panko breadcrumbs plus 2 tablespoons
- salt and pepper
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 4 brioche buns split
- 1 red onion sliced
- Tartar sauce and arugula for topping
- Cut salmon into small chunks, put half of the chunks in the food processor with mustard, mayo, lemon juice, lemon zest, and cayenne (optional).Pulse until it makes a paste. Add mixture to the rest of the salmon, along with scallions, 2 tablespoons of breadcrumbs, salt and pepper to taste. Fold the paste into the rest of the ingredients.
- Either spray a baking sheet with non-stick spray or line with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds. Using parchment squares, use a burger patty maker to press salmon into patties about 3/4 inch thick. Cover loosely with plastic wrap and refrigerate for 30 minutes.
- Place 1 cup breadcrumbs on a plate. Press both sides of the salmon patties in the breadcrumbs. Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties and cook until browned on the bottom, 3-4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3-4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
- Meanwhile, toast the brioche buns.Serve the patties on the buns; top with tartar sauce, sliced red onions, and arugula.