***SITE UNDER RECONSTRUCTION***
If it’s a burger, it has to be beef. Right?
Nope. Nada. No way. I’m here to set you straight. And free!
My most recent THV11 This Morning segment was A Burger Bar for your Burger Bash. With those summertime parties that we all love so much coming up, I thought we could all use a twist to the ole grilling routine.
These salmon burgers are just the trick to do that. Who woulda’ thought?
You may have had salmon burgers before, but my twist on these is to use some of that yummy smoked salmon that Hubby prepares in mine. The one we liked best combined fresh salmon and some of that leftover smoked salmon we had for dinner the night before. It was a perfect combination.
Now, if you don’t happen to have any of that leftover smoked salmon, don’t fret. Just use all fresh. It’ll still be quite delicious. I suppose you could add in a tablespoon of Liquid Smoke for a little of that smoky taste, but I haven’t tried that. Let me know if you do.
We like the burger topped off with some tzatziki or homemade tartar sauce and half a handful of arugula. If you have any summer, homegrown heirloom tomatoes put a big slice on there as well.
These can be prepared on the grill on the stovetop in a skillet. I think I really prefer it best in the skillet actually since it really crisps up the panko breading.
Or, you can lose the bun and try it served on top of a green salad. Just be careful you don’t get all puffed up eatin’ healthy that way!.
Happy summer burgers, y’all. #letsbreakbread
Notes
*I actually draw 4-inch circles on the parchment paper to use as a guide. It helps keep the burgers all uniform in size.
Ingredients
Burgers
- 1 ½ pounds skinless, boneless salmon*
- 2 teaspoons Dijon mustard
- 2 shallots, peeled and cut into chunks
- 2 scallions thinly sliced
- ½ cup coarse Italian bread crumbs
- 1 tablespoon capers, drained
- Salt and freshly ground black pepper
- 1 cup panko
- 2 tablespoons butter
- 1 Tablespoon olive oil
- Lemon wedges
- Tabasco sauce
- 4 brioche buns, split
- 2 tablespoons extra-virgin olive oil, plus more for brushing buns
- Tartar, Tzatziki or Feta-Dill sauce and arugula, for topping
Tzatziki Sauce
- 1 large cucumber seeded and cubed
- 1 teaspoon salt
- 3/4 cup thickened nonfat Greek yogurt
- 1/2 cup sour cream
- 1 clove garlic, crushed and minced
- 1 teaspoon grated onion
- 1/2 teaspoon fresh lemon juice
- Splash Tabasco
- Salt and Pepper to taste
Feta-Dill Sauce
- 1/2 cup nonfat Greek yogurt
- 1/2 cup sour cream
- 3 Tablespoons finely crumbled feta cheese
- 1 Tablespoon lemon juice
- 1 Tablespoon minced fresh dill
- 2 teaspoons lemon juice
- freshly cracked black pepper
Instructions
- Dice three-quarters of the salmon into 1/4-inch pieces. Set aside in a large bowl.
- Cut the rest of the salmon into chunks; transfer to a food processor along with the mustard.
- Pulse to make a paste.
- Combine the pureed salmon mixture to the bowl with the diced salmon.
- Add the scallions, 2 tablespoons Italian breadcrumbs, 1/2 teaspoon salt, and black pepper to taste. Gently stir to combined.
- Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper.*
- With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
- Preheat the skillet.
- Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko.
- Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary.
- Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes.
- Transfer to a paper towel-lined plate to drain; season with sea salt.
- Brush the buns with the oil and toast.
- Serve the patties on the buns; top with sauce of your choice and arugula. Add a slice of heirloom tomato, if desired.
Tzatziki Sauce
- Whisk together all ingredients until smooth; refrigerate at least 2 hours.
Feta-Dill Sauce
- Bland all ingredients until smooth; refrigerate at least 2 hours.
