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Salmon Burgers

Features:
  • Non Veg
Cuisine:
    • 8 mins
    • Serves 4
    • Easy

    Ingredients

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    You can get your salmon burgers ready in six minutes. You can decide to spice things up by adding a variety of bread and condiments.

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    How to make Salmon Burgers

    • Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl.
    • Cut the rest of the salmon into chunks.
    • Transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest, and cayenne.
    • Pulse to make a paste.
    • Add the pureed salmon mixture to the bowl with the diced salmon.
    • Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Mix until combined.
    • Line a baking sheet with parchment paper and brush with olive oil.
    • Divide the salmon mixture into 4 mounds on the parchment paper.
    • With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties.
    • Cover loosely with plastic wrap and refrigerate at least 30 minutes.
    • Preheat the broiler.
    • Spread the remaining 1 cup panko on a plate.
    • Press both sides of the salmon patties in the panko.
    • Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat.
    • Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjust the heat if necessary.
    • Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes.
    • Transfer to a paper towel-lined plate to drain; season with salt.
    • Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes.
    • Serve the patties on the buns; top with tartar sauce and arugula. 

    TRIVIA: 

    Cornstarch is used in the manufacturing of many cosmetic products and may also be applied topically to soothe skin rashes and irritation. Corn products can be used to replace carcinogenic petroleum products which are major components of many cosmetic preparations. 

    There are ten species of Pacific salmon. The seven that occur in B.C. include Sockeye, Chinook, Coho, Pink, Chum, Steelhead Trout, and Cutthroat Trout. Two more occur within North America, Mexican Golden Trout, and Gila Trout, and Masou (or Cherry) salmon occurs only in Asia.  Plus, there are also freshwater forms of Sockeye (Kokanee salmon), Steelhead Trout (Rainbow Trout), and Masou Salmon.

    Sara Miller

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