Every time I want something in its most straightforward, tasty form, Mark Bittman’s recipes are the first place I look. He’s the expert.
Now, if I wanted the expert on puffy, long links of sausages, I would look to this man out in front of my apartment building…
But for salmon burgers…I’ll stick with Mark Bittman.
His recommendation to blend a small amount of the salmon until it becomes a paste and then pulse the rest of the salmon just a couple times meant that these burgers had a great, light texture. The paste worked to bind the rest of the ingredients together, but the patties still had that flaky, moist quality of salmon filets.
I debated about what to top these little beauties with, but the truth is that they didn’t need much. The salmon came out flavorful and with a hint of salt and spice from the combination of Dijon mustard, shallots, and capers. In the end I opted for mashed avocado, sliced cucumbers, and cilantro, but I’ve got a few more ideas for next time (below).
And with these delicious salmon burgers, there will definitely be a next time.
- ¾ pounds salmon, skin removed
- 1 tsp. Dijon mustard
- 1 large shallot peeled, cut into quarters
- ¼ cup coarse bread crumbs
- 1 tablespoon capers, drained
- ½ tsp. each of salt and pepper
- 1 tablespoons butter or olive oil
- 2 hamburger buns (I always use these, particularly since I keep a stash of them in the freezer)
- ½ mashed avocado
- lettuce leaves
- cilantro leaves
- sliced cucumbers (for crunch)
- sliced tomatoes
- a batch of cucumber raita
- Put a quarter of the salmon and the mustard in a food processor. Blend until the mixture becomes an even paste. Add shallot and the remaining salmon and pulse until the mixture comes together but pieces of salmon still remain.
- Scrape the mixture into a mixing bowl and add bread crumbs, capers and salt and pepper. Stir with a wooden spoon until evenly combined. Shape into 2 patties. Refrigerate (covered) until ready to cook.
- Add the butter or olive oil to a skillet over medium-high heat. Cook the burgers for 2-3 minutes on each side, until cooked through. Serve on buns topped with any of the above toppings (we used cucumber slices, cilantro leaves and mashed avocado).