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
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.
sliced red onion
thinly sliced cucumber
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.
It makes 5 burgers, not too much.....I wish it made more! (you can freeze the raw burgers if you don't use them).
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.
THEY LOVED THEM.