2 small cloves garlic
sea salt
1 1/2 cups Duke's mayonnaise - has great flavor and it contains no sugar as most other brands do
1/3 cup finely chopped fresh chives or garlic chives
2 Tbs. finely chopped fresh dill
1 1/2 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
1/8 tsp. cayenne pepper
Freshly ground black pepper
5 whole wheat hamburger buns (reserving half of one bun for in salmon burger mixture)
1 lb.(approx. 2 cups) skinless salmon fillets, boneless, preferably wild rather than farm raised
4 Tbsp. (1/4 cup/ half of a stick)) unsalted butter
sea salt
1 1/2 cups Duke's mayonnaise - has great flavor and it contains no sugar as most other brands do
1/3 cup finely chopped fresh chives or garlic chives
2 Tbs. finely chopped fresh dill
1 1/2 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
1/8 tsp. cayenne pepper
Freshly ground black pepper
5 whole wheat hamburger buns (reserving half of one bun for in salmon burger mixture)
1 lb.(approx. 2 cups) skinless salmon fillets, boneless, preferably wild rather than farm raised
4 Tbsp. (1/4 cup/ half of a stick)) unsalted butter
Chop and mash the garlic to a paste. In a small bowl combine garlic paste with salt, mayonnaise, chives, dill, mustard, lemon juice.
Using a food processor, pulsate half of one bun into breadcrumbs. Set aside the other half for a snack later. Pulse the salmon until coarsely chopped ( about 5 pulses), then put the salmon into a medium bowl and stir in 3/4 cup of paste, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four patties, about one inch thick.
Heat 2 Tbsp. of the butter in a large nonstick skillet over medium-high heat. When the butter is melted and hot, add the patties and fry until firm, crisp and golden brown - about 3 to 5 minutes on each side.
Brush the remaining 2 Tbsp. butter (melted) on the inside of the four split buns. Insert an oven rack about 6 inches from the broiler and heat the broiler on high. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown - 1 to 2 minutes - watching carefully. Serve the burgers on the buns, spread with the remaining paste.
Using a food processor, pulsate half of one bun into breadcrumbs. Set aside the other half for a snack later. Pulse the salmon until coarsely chopped ( about 5 pulses), then put the salmon into a medium bowl and stir in 3/4 cup of paste, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four patties, about one inch thick.
Heat 2 Tbsp. of the butter in a large nonstick skillet over medium-high heat. When the butter is melted and hot, add the patties and fry until firm, crisp and golden brown - about 3 to 5 minutes on each side.
Brush the remaining 2 Tbsp. butter (melted) on the inside of the four split buns. Insert an oven rack about 6 inches from the broiler and heat the broiler on high. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown - 1 to 2 minutes - watching carefully. Serve the burgers on the buns, spread with the remaining paste.
