Fresh Salmon Burger Recipe - Cooking Index
Fresh Salmon Burger Recipe - Cooking Index
When pulsing the salmon in the food processor, do not let it get mushy. Allowing some texture to remain will make a better burger.
Type: Fish| 2 lbs | 908g / 32oz | Boneless skinless center-cut salmon |
| 1/2 cup | 73g / 2.6oz | Fresh bread crumbs |
| 1 | Egg - lightly beaten | |
| 2 | Scallions - thinly sliced on | |
| The diagonal | ||
| Finely-grated zest of 1 lemon | ||
| 2 tablespoons | 30ml | Finely-snipped chives |
| 1 tablespoon | 15ml | Minced garlic |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 1 teaspoon | 5ml | Red-wine vinegar |
| 1 | Tabasco sauce - (to 2) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 | Toasted sesame seed hamburger buns | |
| Garnish | ||
| Fresh Pineapple Relish or | ||
| Golden Pineapple Relish - (see recipes) |
Coarsely chop the salmon with a knife. Place in a food processor and pulse the machine on and off to achieve a coarse texture. Do not overprocess.
Lightly combine the salmon with the remaining ingredients except the buns and garnish. Form into 6 patties (about 3 inches in diameter and 1 inch thick).
Preheat coals for grilling. Brush the grill with vegetable oil.
Grill the burgers over hot coals for 3 to 4 minutes per side, or until just cooked through. (Turn carefully.) Serve the burgers immediately on buns topped with 1 tablespoon of either Fresh Pineapple Relish or Golden Pineapple Relish.
This recipe yields 6 servings.
Per serving (without relish): 400 calories, 34g carbohydrates, 37g protein, 12g fat, 105mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 05-18-2003
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