I have never made salmon burgers before. But I have to say I was really, really pleasantly surprised. They freeze well too, which is great as they make for a great and easy dinner, whether freshly made or from the freezer. These are also perfect for summer, and a good alternative for those who don’t want a meat burger. I can’t say enough about the salmon from Foodsaver Stores – it always tastes great, whatever I make. The burgers cook quickly, so keep an eye on your frying pan. Winner, winner, salmon dinner.
Preparation Time: 30 minutes
Makes: 5 patties
475 grams Foodsaver Salmon Fillets (skinless), diced into 1/4 inch chunks
2 teaspoons Reine de Dijon Mustard
1/4 cup Ardo Shallot, (equivalent to 1 shallot)
Foodsaver Sesame Hamburger Buns or Hamburger Buns
2 tablespoons Chorio Olive Oil
1/4 teaspoon Tabasco sauce
1/3 cup breadcrumbs, Arketena or other*
1/2 breadcrumbs, Arketena or other
1 tablespoon capers, finely diced*
1 teaspoon salt*
1 teaspoon black pepper*
Tarter Sauce*, Develey Mayonnaise, tomato slices*, lemon wedges* and fresh arugula* for serving with
* All ingredients available at Foodsaver Stores except those marked with an *.
In a food processor add a quarter of the salmon, with the mustard and Tabasco sauce. Blend until a smooth paste is created.
Add the rest of the salmon, into the food processor and pulse a few times. Dump mixture into a large bowl and mix in the salt, pepper, 1/3 cup of breadcrumbs and capers with your hands. Shape the mixture into 5 patties and refrigerate for 30 minutes. Before cooking, spread a 1/2 cup breadcrumbs onto a plate. Press both sides of the patties into the breadcrumbs.
In a large frying pan over medium high heat, add the olive oil. Once hot, add the patties and cook until browned on each side, about 3 minutes each side. Be careful not to overcook.
Serve immediately garnished with fresh arugula, tomato slices, lemon wedges, and tarter and/or mayonnaise.