My kids absolutely love these burgers. Greg not so much (he does not like fish), so I tend to make extra when we’re in a fight – ha! I do not recommend barbecuing these burgers. They need a bit of TLC and I find I can give them the most love when pan frying.
2 lbs (900 g) boneless skinless salmon
¾ cup (175 mL) coarse bread crumbs
½ cup (125 mL) finely chopped green onion
¼ cup (60 mL) chopped fresh dill
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
1 tbsp (15 mL) vegetable oil
Cut salmon in chunks. Place in a food processor fitted with a metal blade and pulse until roughly chopped. Place salmon in a large bowl and add remaining burger ingredients (except for vegetable oil). Mix until well combined. Using clean hands – form mixture into 4 even size patties. Heat oil in a large skillet over medium high heat. Cook burgers (in batches if necessary) until bottoms are golden and crisp (about 2 to 3 minutes), flip burgers and turn heat down to medium. Cook for an additional 3 to 5 minutes or until the internal temperature reads 158 F (70 C).
Caper Lime Mayo
This mayo works well as poached shrimp dip too.
1/3 cup (75 mL) mayonnaise
2 tbsp (30 mL) roughly chopped capers
1/2 tsp (2 mL) hot sauce
1 clove garlic, minced
Finely grated zest of one lime
Stir together all ingredients until well combined. Place burgers on buns of choice (I like brioche) and slather each burger evenly with caper mayo. Makes 4 burgers.
Delicious & Doable Tip: don’t have capers on hand? Use diced dill pickles instead.
Charmaine is the host of “In Char’s Kitchen” , ‘In Char’s Kitchen Quarantine Edition’ & ‘In Char’s Kitchen Fitness Edition’ on YourTV Muskoka and regular guest on: Rogers IN Studio, CTV Morning Live Ottawa, CHCH Morning Live and Breakfast Television sharing her love and enthusiasm for all things food, cooking and fitness.
Most importantly; Charmaine is the mother of two young adults; Tyler & Colgan.
Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.
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