Salmon Burgers

You don’t have to have crispy tots as a side dish, but yes, you do. I don’t make the rules about tots!

A burger is one of the nearly perfect foods, when prepared properly. But even red meat can become a bit “overdone.” Instead, give salmon a try. It is healthy, delicious, and very easily formed into patties for grilling or frying. And much like a crab cake, skimp on the filler so you get that great salmon flavor shining through.

SOFTWARE

·         1 1/2 to 2 pounds of salmon filets, skinless, boneless

·         1/2 yellow onion, cut into chunks

·         1/4 c. Panko breadcrumbs

·         2 t. Old Bay seasoning

·         1 T. butter

·         1 T. olive oil

·         4 to 6 brioche rolls

·         Condiments of your choice

METHOD

1.       Cut the salmon filets into chunks and put them in a food processor.

2.       Add the onion chunks, breadcrumbs, and seasoning.

3.       Pulse the food processor several times, but do not over pulse. You want the result to resemble hamburger and not a paste. There should be larger bits of salmon still intact.

4.       Place the food processing bowl in the refrigerator for about 20-30 minutes. Chilling will help firm up the patties when you form them.

5.       In a medium skillet over medium heat, add the butter and olive oil.

6.       Form bun-sized patties and place them in the skillet after the butter has melted. Cook on one side for 3 minutes, flip and cook for an additional 2 minutes.

7.       While the patties are cooking, toast the rolls.

8.       Place the cooked patties on the buns and serve with your favorite condiments and side dishes.

9.       Enjoy.

VARIANTS

You can swap out the Old Bay for other spices, but you may need to add some salt if your new seasoning doesn’t have it. I like to add some hot sauce or banana peppers to my salmon burgers. Cheese? Sure, but nothing overwhelming. Salmon has a delicate flavor, and you don’t want to cancel it out with a strong cheese. You can also forgo the bun and just serve it on some lettuce.