Monday, August 1, 2011

Princess Salmon Burgers

These are the juiciest, tastiest salmon burgers you will ever have. The process is a bit messy but well worth the extra cleanup.

When I am filleting and packaging our catch, I will skin a few filets, cut them into chunks and weigh out 1pound portions to seal and freeze specifically for making these burgers.

Place 1/3 pound raw salmon into a food processor with 1 tablespoon dijon mustard and 1tbsp lemon juice. Process until smooth. Put this purée into a large bowl.

Pulse the remaining 2/3 pound of salmon in food processor and pulse a few times until it is coarsely chopped. Fold chopped salmon into the pureed salmon along with 1/4 cup finely chopped shallots, 1tablespoon chopped fresh dill and salt, and pepper to taste.

Divide mixture into 4 equal portions and gently form into patties. Be careful not to overwork the mixture. Refrigerate for at least an hour before grilling.

These burgers are great cooked on the BBQ and only take about 2-4 minutes on each side. Be careful to not overcook the patties

1 comment: