Ever since I got out of the hospital and put that horrible food behind me (click here to read about it), I’ve been craving all of the healthiest foods in my comfort food category. The Grill-Meister has been a great partner in this Healthy Comfort Food Quest. He made his oh-so-wonderful Tom’s Smoked Salmon for me on Monday, the Labor Day holiday, and bought extra salmon for us to have salmon burgers. Yum.
These salmon burgers are so easy they should be on the table at least once a month. And they’re good, really good.
Made with fresh salmon, they’re so good that you might be able to convince an innocent child that they’re actually chicken burgers…that little white lie is between you and your conscience. But hey – how is it different than Santa Claus?
Ingredients (Makes 6 Burgers)
- 1 1/2 pounds (24 oz.) fresh (never frozen) salmon filets, skin removed
- 1/8 cup minced red onion
- 2 cloves minced garlic
- 1 cup Panko breadcrumbs
- 2 tsp. Dijon mustard
- 1/8 cup capers, drained
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- Six buns
- Red onions slices
- Sliced very ripe tomatoes
- Baby spinach or arugula
- Condiments: mayonnaise, fancy mustards, or (my favorite) remoulade (click here)
Cut the salmon in big chunks and add to the food processor. Pulse until it is ground, but still a little chunky. Transfer to a large bowl and add the rest of the ingredients.
Mix first with a spoon, and then with your hands. Divide the salmon mixture into six parts and form burgers with your hands, first by making a ball, then by pressing it flat onto a plate or cookie sheet. Be careful not to overwork the patty, which will make it tough. Put a dimple in the middle of each patty with your thumb, which will help it keep its shape. Add another quick grinding of fresh pepper and salt.
Spray the gas or charcoal grill with grill spray, and heat it to high. Grill the salmon for about 5 minutes on each side, or to your desired degree of doneness. While the salmon is cooking, place the buns on a less hot part of the grill in foil to heat them up.
Serve the patties with the buns, tomato, onion, baby spinach or arugula and your desired condiments.
You can serve these patties without buns atop the greens with the fresh veggies and condiments.
If you’d like to sauté rather than grill them, measure one more cup of Panko after making the patties, add a 1/4 tsp each of salt and pepper to the Panko and mix well, then dredge each patty in the Panko mixture. Add a small amount of olive oil to a skillet and sauté the patties over med-high heat, a few minutes per side, until they are done.
Copyright Glover Gardens Cookbook, 2016.