Salmon Burgers

With summer just around the corner, salmon burgers are a great way to welcome the season.  This recipe uses a roasted veggie puree, egg and panko to give structure to the burger.  Fresh dill, lemon and parsley add an invigoratingly fresh touch.  The burgers can be cooked on a grill, in the oven or stove top.

 

In the picture below, the salmon burger was paired with baby spinach, vermont cheddar, and a peach thyme preserve, and served inside a whole wheat pita.  The baked steak fries and lemon wedge garnish complete the plate, making this a deliciously fresh summertime meal.

 

INGREDIENTS

• 3/4 Ib fresh salmon, skinned and chopped
• 1/2 egg, lightly beaten
• 1/4 cup panko
• 1/4 cup red pepper, diced
• 1/4 cup green pepper, diced
• 1/3 lb onion, cut into 1/2 inch sized chunks
• 2-3 shallots, peel removed
• 2-3 garlic petals
• 2 tbsp minced fresh dill
• 2 tbsp minced fresh parsley
• 1/2 tsp mustard powder
• olive oil
• 1/4 tsp pepper
• 1/4 tsp salt
• Juice from 1 lemon

 

SALMON BURGER DIRECTIONS

This recipe yields 4 -5 burgers

1. Preheat oven to 350.
   1. Roast shallots, onions and garlic with olive oil, separately, until well caramelized.  Spray with cooking spray to ensure the brown gooey goodness isn't stuck to the pan.
      1. Onions: 30-40 minutes
      2. Shallots: 20-30 minutes
      3. Garlic: 10-15 minutes
   2. Remove from oven and allow to cool.
   3. Remove any peel or anything that became tough.
   4. Puree with a touch of olive oil and water
2. In a small bowl, combine egg, lemon, dill, parsley, mustard powder, salt and pepper.
3. In a large bowl, combine the peppers, panko, salmon and veggie puree.
   
   1. Combine with egg/lemon mixture.
   2. Form mixture into 4-5 patties.
4. Grill or cook salmon burgers on the stove top or oven, 5-10 minutes per side.
   1. Coat each side with cooking spray to make sure it doesn't stick, as well as the pan or grill.
   2. Flip the burger once.  It will break if flipped too early.
5. The salmon burgers keep in the fridge for a day or two.