Salmon Burgers
4 servings
20 minutes
Salmon burgers are a modern reinterpretation of classic American fast food with a touch of sophistication. This recipe combines tender salmon fillet, aromatic shallots, and tangy capers to create a rich flavor with a slight acidity. Dijon mustard adds zest, while crispy breadcrumbs provide the right texture. These burgers can be pan-fried or grilled for a golden crust and juiciness inside. They pair perfectly with a bun, fresh vegetables, lemon slices, and spicy Tabasco sauce. This dish is an excellent option for a light dinner or special occasion, delighting gourmets with its refined taste and delicate texture.
1
Cut the salmon into large pieces. Place 1/4 of the chopped salmon in a blender container along with the mustard. Turn on the blender and mix the ingredients. Only turn off the blender to scrape the mixture from the sides of the container. Continue mixing until the mixture becomes paste-like.
- Salmon fillet: 700 g
- Dijon mustard: 2 teaspoons
2
Mix shallot with leftover salmon and alternately press and release the blender to chop the fish until it blends with the puree. Pieces should not be larger than 60 mm. Be careful not to chop the fish too finely.
- Salmon fillet: 700 g
- Shallots: 2 pieces
3
Transfer the mixture to a plate and mix with breadcrumbs, capers, salt, and pepper using your hands. Form four burgers (Now you can wrap the burgers in paper and freeze for a few hours).
- Breadcrumbs: to taste
- Capers: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Place butter or vegetable oil in a non-stick pan and heat to medium temperature. When the butter melts or the olive oil heats up, fry the burgers for 2-3 minutes on each side, flipping once. Alternatively, you can grill them for 4 minutes on one side, then flip and grill for one to two minutes on the other side. To check doneness, make a small cut and look inside. Be careful not to overcook. Serve on a bed of vegetables or in a bun. You can also serve separately with lemon slices and Tabasco sauce or any other sauce of your choice.
- Olive oil: 2 tablespoons
- Lemon: 1 piece
- TABASCO®: to taste