Salmon Burgers

by Annie Copps
Thursday, Nov 17, 2016




Ingredients

  • 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
  • lettuce
  • tartar sauce (or ranch dressing)

Directions

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.

Yields: 6 to 8 Servings

About the Author

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

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