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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Have some fun with this tempting alternative to beef burgers! When pulsing the salmon in the food processor, do not let it get mushy- keeping some texture will make a better burger. I like to serve this with mayo that I've added some dill to or a fruit salsa or relish topping. Ingredients:
2 lbs center cut salmon, skinless and boneless |
1/2 cup fresh breadcrumb |
1 egg, lightly beaten |
2 scallions, thinly sliced on the diagonal |
1 lemon, zest of, finely grated |
2 tablespoons finely snipped chives |
1 tablespoon minced garlic |
1 tablespoon extra virgin olive oil |
1 teaspoon red wine vinegar |
1 -2 dash tabasco sauce |
salt, to taste |
fresh ground pepper, to taste |
6 toasted sesame seed hot dog buns |
Directions:
1. Coarsely chop the salmon with a knife.
2. Place in a food processor and pulse the machine on and off to achieve a coarse texture; do not over process.
3. Lightly combine the salmon with the remaining ingredients, except the buns and garnishes.
4. Form into 6 patties about 3 inches in diameter and 1 inch thick.
5. Preheat coals or gas grill for grilling.
6. Brush the grill with vegetable oil.
7. Grill the burgers for 3 to 4 minutes per side, or until just cooked through, turning carefully.
8. Serve immediately on the toasted buns with garnishes of your choice.
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