Salmon Burgers

My wife and daughter could eat salmon three times a day, but neither of them is capable of operating a kitchen. I make these burgers ahead, and then freeze the uncooked patties. They can thaw and cook them in a couple of minutes, and always are happy when they do.

Three tricks help here:
• While you could use raw egg and oil, these are the ingredients of real mayonnaise, which I use instead for convenience. When cooked, the egg helps bind the mixture.

• The pureed and drained red onions are a common ingredient in Persian cooking that gives a rich onion flavor without adding excess liquid (that would otherwise make the salmon burgers fall apart when cooking.

• Broiling usually works out much better than frying, as salmon burgers tend to fall apart in the pan.

Three tricks help here:
• While you could use raw egg and oil, these are the ingredients of real mayonnaise, which I use instead for convenience. When cooked, the egg helps bind the mixture.

• Broiling usually works out much better than frying, as salmon burgers tend to fall apart in the pan.

Mark Cohen @cook_24350158

Three tricks help here:
• While you could use raw egg and oil, these are the ingredients of real mayonnaise, which I use instead for convenience. When cooked, the egg helps bind the mixture.

• Broiling usually works out much better than frying, as salmon burgers tend to fall apart in the pan.

Three tricks help here:
• While you could use raw egg and oil, these are the ingredients of real mayonnaise, which I use instead for convenience. When cooked, the egg helps bind the mixture.

• Broiling usually works out much better than frying, as salmon burgers tend to fall apart in the pan.

Saved

Ingredients

15 min prep, 5-7 min to cook

6-8 servings

1-1/2 lbsboneless, skinless salmon fillet
1red onion
1 tablespooncrushed garlic
3 tablespoonsprepared Dijon mustard
1/4 cupREAL mayonnaise (real mayo is made from raw eggs and oil, and will firm up the mixture when cooked. If real mayo is not available, add one egg and 1/8 cup of olive oil.)
dashcayenne
to tastesalt and pepper
1/2 cupbreadcrumbs (more as needed for texture)

Saved

Steps

15 min prep, 5-7 min to cook

1

Cut up the onion into coarse chunks and place in a blender. Puree until smooth.
2

Drain the pureed onions in a sieve, stirring occasionally to remove most of the liquid.
3

Cut the salmon into chunks and toss into the blender with the onions, garlic, mustard, mayo, cayenne, salt and pepper. If using the mushroom, add these now as well.
4

Blend indredients at low to medium speed until you have a coarse mixture similar to ground beef.
5

Transfer the mixture from the blender to a mixing bowl, and mix the breadcrumbs in by hand, adding enough to make a firm texture.
6

Form into burgers. If you are freezing them, place them in plastic wrap, a plastic bag or a vacuum sealed bag. They will keep this way for at least two weeks.
7

To cook: Thaw the burgers. Set a broiler to low or medium heat. Place the burgers onto a lightly oiled sheet of foil. Cook until the top is a light brown. Flip the burgers and cook the other side.