Friday, July 1, 2011

Salmon Burgers

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
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.