I ended up with this Mark Bittman recipe on Bitten, which solves the problem of holding the meat together by totally pureeing 1/4 of the meat into a paste which holds the larger chunks of salmon together. While some recipes call for mayonnaise or an egg to keep the patties intact, I liked this purer salmon-only approach.
The result is a wonderful way to enjoy salmon. Taking the cue from some other recipes I found, I stirred in a little lemon juice and parsley into mayonnaise to create an herby sauce. A perfect match for the rich, flaky burger.
- 1 1/2 pounds skinless, boneless salmon
- 2 teaspoons Dijon mustard
- 2 small shallots, peeled and cut into chunks
- 1/2 cup coarse bread crumbs
- 1/4 cup chopped parsley
- Salt and freshly ground black pepper
- 2 tablespoons butter or olive oil
- 1/3 cup mayonnaise
- Juice of 1/2 lemon
- 4 soft hamburger buns
- Cut the salmon into large pieces, and combine 1/4 of the pieces with the mustard in a food processor. Process until the mixture becomes pasty, scraping down the sides as necessary. Add the shallots near the end so they are also finely chopped.
- Turn out the mixture into a bowl and stir in the breadcrumbs by hand. Season with a healthy pinch of salt and a few grinds of fresh pepper, and shape into four patties.
- Heat butter or oil in a large (12-inch) skillet, preferably nonstick, over medium-high eat. Once the skillet is very hot, carefully place the patties inside and cook 2-3 minutes per side, turning once. Alternatively, grill them for the same amount of time, though be careful as the patties are rather fragile.
- In the meantime, stir the remaining parsley and the lemon juice into the mayonnaise. Serve with the burgers on a bun or a bed of greens
- As an option I like add the 1/2 the mayo and lemon into the food processor to mix all in together
I hope you enjoy this yummy recipe! If you like it please be so kind to follow me and share with your friends.