Comments on
Salmon Burgers
Mark Cohen @cook_24350158
Salmon burgers are very popular in my family. When I make them, I use (real) mayo instead of egg (real mayo is made from raw egg and oil), which makes them a little more juicy. Adding a good dose of Dijon mustard to the mix - perhaps 1 or 2 teaspoons/burger really helps.
Mark Cohen @cook_24350158
My recipe. Ingredients: 1-1/2 pound fresh skinless salmon filet; 1 red onion; 3 tablespoons Dijon mustard; 1/4c real mayo; 1 tablespoon crushed garlic; salt, black pepper, and cayenne pepper to taste; 1/2 c breadcrumbs (more as needed for texture). Puree the onion in a blender then drain it in a sieve or colander. Cut the salmon into chunks, then toss all remaining ingredients (except for the breadcrumbs) into a blender at a medium setting until you have a coarse texture. Toss this into a work bowl and mix in the breadcrumbs by hand, adding breadcrumbs as needed to make a texture like ground beef. Form into burgers. Place the burgers onto an oiled sheet of aluminum foil and broil at a low or medium setting until they are light brown. Flip them over and cook until done.
Mark Cohen @cook_24350158
Broiling works out better than frying, as salmon burgers tend to fall apart in a frying pan. Sometimes I'll add chopped mushrooms to the blender mix for extra body and flavor.
