Tuesday, May 27, 2014

Best Salmon Burgers w/ Caper Mayo

I have to confess, I've never tried a salmon burger before.

Thoughts of canned salmon baked into patty shapes when I was a kid, smelling up my mother's house, is what I think of.

1970's food. Yuck.

Well, 40 years later, I have been converted.

We LOVED these.

I will be serving these salmon burgers next time as sliders on small buns at all of my summer parties.
These were that good!

I love Julie's blog, and have been a fan for years. Everything she makes is guaranteed to be good.

Trust her and trust me.

I used sustainable Norwegian salmon and added some of my own tricks to make these the best little salmon burgers you will ever eat.

Best Salmon Burgers w/ Caper Mayo (adapted from Dinner with Julie): (makes 4-5 burgers)

1 lb. sustainable salmon filet, chopped into rough pieces
3 scallions (green onions), chopped
1 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 egg
2 tsp lemon juice
1 tbsp grainy mustard
1 tbsp mayonnaise
1/3 cup panko bread crumbs
sea salt & black pepper

Mix all ingredients in a bowl and form into patties.
Refrigerate 30 minutes to firm the patties up.

In a large seasoned cast iron skillet, heat some canola or vegetable oil.
When the oil is hot, place the salmon patties in the skillet and cook (undisturbed) for 4-5 minutes on each side. Flip with a fish spatula for easy turning. They should be nice and crispy on each side.

For assembling:

brioche rolls
sliced red onion
thinly sliced cucumber

Caper Mayo:

1/3 cup of mayonnaise
2 tbsp capers
1 tbsp fresh lemon juice

Spread the caper mayo on the buns and lay the burgers on top.
Garnish with the onion, cuke, and arugula.

Dig in!


Susan said...

Hi Stacey, Love salmon burgers and will definitely try this recipe. Looks like it makes a lot of burgers though. I looked for yield but didn't notice how many the recipe makes? Just 2 of us so I'm guessing maybe halve the recipe?
Thanks, Susan

Natalia B said...

I'm a big fan of salmon burgers and have tried several recipes. Love the sound of caper mayonnaise and can't wait to try it!

Stacey Snacks said...

It makes 5 burgers, not too much.....I wish it made more! (you can freeze the raw burgers if you don't use them).

Anonymous said...

Herr Doktor Freud would have a field day analyzing the intersection of you, your mom, and food. Salmon cakes look scrumptious, btw.

Ciao Chow Linda said...

Salmon burgers/cakes are something I never make, but that's all about to change after seeing this.

Elizabeth said...

Hey Stacey. I happen to have a couple of cans of salmon in the cupboard. Do you think I could follow your recipe but replace the fresh with the canned? Do you think it'll still work?


Stacey Snacks said...

The idea here is to use fresh salmon. This is what separates the good salmon burgers from the bad!
But of course go ahead and used the can stuff, though I am not a fan.

Joanne said...

i think the key is definitely to start with fresh salmon. YUM. Plus caper mayo...swooning.

Anonymous said...

Made these for my family.

THank you!

Mike Colicchio said...

Stacey, I made these yesterday for a July 4th party and they were sensational!!! Packed with flavor. I added a 1/4c of finely chopped red bell pepper. I wanted a bit of red in the burger. I also made a quick dill pickle and habanero kale chips that I served on the burger. Thanks for the delicious recipe!!!

Edna Axelrod said...

I made these tonight - I saved the recipe since it was first posted in May. Terrific! Probably would have been better if I had not lost page 2 with the caper mayo part, but it was fine with regular mayo too.