Salmon Burgers
Aenea Young
ingredients
- 2 thick slices stale white bread
- 1 lb skinless salmon fillet, cut in large chunks
- 1 large egg, lightly beaten
- 3 green onions, finely chopped
- 1 tbsp lemon juice
- 1 tbsp capers, drained and chopped
- 1 tbsp chopped fresh dill
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1 tbsp canola oil
- 8 slices tomato
- 4 hamburger buns
- Mayonnaise to taste
- Mixed greens to taste
- Freshly ground pepper to taste
directions
- 1
In a food processor, chop bread into crumbs. Measure out 1 cup. Discard remainder or reserve for other uses.
- 2
Add salmon to processor bowl. Chop finely (to resemble ground beef, not a paste). In medium bowl, stir together egg, onions, lemon juice, capers, dill, mustard, salt and pepper. Stir in salmon and breadcrumbs. Shape into 4 patties, each about 1-inch thick. Handle gently.
- 3
Heat oil in a large, non-stick skillet on medium-high until shimmery. Cook patties until golden, crusty, and just firm, about 3 minutes per side, reducing heat to medium if necessary.
- 4
Meanwhile, toast buns. Spread mayonnaise.
- 5
Place salmon patties on bottoms of buns. Top with tomato and lettuce. Replace tops of buns.
Source: Toronto Star
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