SALMON BURGERS, A SURPRISING TREAT

Last nights dinner was quite the treat especially for someone who didn't use to like salmon but now we eat it weekly👏.  I will definitely make again.  I haven’t purchased bread in over a year because I bake weekly since the start of the pandemic so the fresh #artesano buns were soft and delicious and paired perfectly with the thick spicy salmon burger.  I pan grilled them and they held together with no problems even though I used slightly less salmon.  I also used 2 T. pickles vs relish but I had to sweeten it with a little sugar because it was way too tart.  The pickled onions added some extra tang and crunch and spinach added some needed veg.  I also liked that I could make it all ahead and cook when ready to eat.  Original recipe came from Cuisine at Home magazine, #118, Aug. 2016, pg. 62.

 SALMON BURGERS

1 C. panko bread crumbs
1/2 C. celery, chopped
1/4 C. red onion, chopped
1/4 C. fresh chives, chopped
1 egg white
1 T. Sriracha
1 T. lemon juice
1 t. Kosher salt
1/2 t. coarse black pepper
1 lb. skinless salmon, large dice
4 hamburger buns
Caper Mayo:
1/2 C. mayonnaise
2 T. fresh lemon juice
2 T. capers, chopped
1 sm. sweet pickle
1 sm. dill pickle
1 t. sugar
Toppings:
pickled onions (recipe in Sauce Section)
spinach/lettuce
tomatoes

Chop capers and pickles.  To a small bowl add caper mayo ingredients.  Mix.  Store in refrigerator till ready to use.

To the food processor add panko, celery, onion, chives, egg white, Sriracha, lemon, salt and pepper.  Pulse to combine.  Add chunked salmon and pulse a couple of time to combine but not too much.  You want to have chunks of salmon in the burger.  Shape into 4 patties and refrigerate until ready to cook.  Oil burgers.  Grill on a BBQ, grill pan or fry pan. Grill your buns also to toast.

Note:  Two salmon filets were a total of 14 oz. vs 16 oz. but it didn’t really matter.  If you don't like it spicy reduce the Sriracha.

Serving Suggestions:  Serve on hamburger buns or a bed of lettuce.

Variation:  Use What You Have:   Instead of 2 T. pickles and 1 t. sugar use 1 T. relish.

Leftovers:  An egg yolk, chives if you bought the clam shell package, 2 buns and some mayo.  I tossed my yolk but will be looking at options to use it next time, like Caesar dressing or hollandaise sauce are possibilities.