The Daily Dish

Salmon Burgers
By Annie Copps

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salmon burger

Don't get me wrong, I enjoy a sweet juicy burger along with some crispy fries as much as the next person, but how about a healthy and tasty twist on tradition?

The health benefits of salmon and their super hero omega-3 fatty acids are getting a lot of attention and for good reason. If you are hankering for a new way to enjoy salmon, how about disguised as a burger?

Start by finely chopping one pound of salmon. With a fork or clean hands, mix in chopped scallions, mustard, some Worcestershire sauce, and some lemon juice for some brightness and a dash of Tabsaco for some heat. Knead in bread crumbs and form into patties. Pop them in the fridge for a bit to help them set-up, then pan-fry them in a drizzle of olive oil. Top with lettuce if you like and you've got a great twist on a classic.

Yield: 6 to 8 servings

1 pound salmon, skinned
4 scallions, chopped
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
3 tablespoons mayonnaise
1/2 teaspoon Tabasco sauce (optional)
1/3 cup bread crumbs
2 tablespoons olive oil
4 hamburger buns
tartar sauce (or ranch dressing)

Into a large bowl, finely chop/shred salmon. With your hands or a large fork, mix in scallions, mustard, Worcestershire sauce, lemon juice, mayonnaise, Tabasco (if using), and bread crumbs.

Form into 4 patties, wrap tightly in plastic wrap, and chill for at least 1 hour (and up to 6).

When ready to cook, let patties rest out of the fridge 20 minutes. Heat a medium pan over medium high heat. Add olive oil for and cook patties about 3 minutes per side.

Burgers should be cooked through and crispy on the outside.

Toast hamburger buns, then top each with lettuce, salmon burgers, and dressing.


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