Salmon Burgers
Instructions:
- Fresh salmon makes a much better burger than canned salmon. Pulse the salmon in the food processor only until it looks like ground turkey, not a paste. Have your fi shmonger skin the salmon for you, or see page 75 for tips on how to do it yourself. Serve these patties on hamburger buns with the standard burger condiments, or in pita pockets with a creamy dressing, shredded lettuce, and diced tomato
- 1 pound boneless skinless salmon fi llet, cut into 3 pieces
- 1 large egg white, lightly beaten in a small bowl
- 1â„3 cup plain dried bread crumbs
- 1 medium scallion, green part only, minced
- 2 tablespoons homemade mayonnaise or purchased regular or low-fat mayonnaise (do not use fat-free)
- 2 teaspoons chopped dill fronds or
- 1 teaspoon dried dill
- 1 teaspoon celery seeds
- 1 teaspoon lemon juice
- 1â„2 teaspoon salt
- 1â„2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Place the fillet pieces in a food processor fitted with the chopping blade; pulse until coarsely chopped. Add the egg white; pulse a couple of times, just to incorporate.
- Transfer the mixture to a large bowl; stir in the bread crumbs, scallion, mayonnaise, dill, celery seeds, lemon juice, salt, and pepper. (The burgers can be made ahead up to this point; cover and refrigerate for up to 2 hours.)
- Form the salmon mixture into 4 patties; pat gently until firm.
- To fry: Heat a large skillet over medium heat. Swirl in the olive oil, then add the salmon patties. Shake the pan several times during the first 30 seconds of cooking to make sure the patties aren’t sticking.
- Cook until lightly browned, about 2 minutes, then turn and continue cooking until golden and a little firm to the touch, about 3 more minutes.
- To grill: Preheat a gas grill to high heat or prepare a high-heat, well ashed coal bed in a charcoal grill. Generously oil the grill grate and place it 4 to 6 inches from the heat.
- Place the patties directly over the heat and grill 5 minutes, turning once with a metal spatula, until golden.