The process for making these salmon burgers is simple as long as you have a food processor. A portion of the salmon is finely ground, almost pureed; the machine takes care of that in about thirty seconds. Then the rest of the fish is chopped, by pulsing the machine on and off a few times. The two-step grinding process means that those flavorings that you want finely minced, like garlic or ginger, can go in with the first batch of salmon; those that should be left coarse, like onion or fresh herbs, can go in with the second batch. The only other trick is to avoid overcooking; this burger, which can be sautéed, broiled, or grilled, is best when the center remains pink (or is it orange?)—two or three minutes per side does the trick.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Cut the salmon into large chunks and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on and let it run—stopping to scrape down the sides if necessary—until the mixture has become pasty.
Step 2
Add the shallots and the remaining salmon and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than 1/4 inch or so in diameter, but be careful not to make the mixture too fine.
Step 3
Scrape the mixture into a bowl and, by hand, stir in the bread crumbs, capers, and some salt and pepper. Shape into 4 burgers. (You can cover and refrigerate the burgers for a few hours at this point if you like.)
Step 4
Put the butter or oil in a 12-inch nonstick skillet and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes per side, turning once. Alternatively, you can grill them; let them firm up on the first side, cooking for about 4 minutes, before turning them over and finishing the cooking for just another minute or two. On no account should the burgers be overcooked. Serve the burgers on a bed of greens, or buns, or simply plates, with lemon wedges and Tabasco or any dressing you like.
Variations
Step 5
Though I am partial to the formula in the main recipe for salmon burgers, the mustard, shallots, and capers can be considered optional, so you can combine them or omit them as you like when experimenting.
Step 6
Use any fresh herbs, like parsley, chervil, dill, or cilantro. Add 2 tablespoons or more with the second batch of salmon.
Step 7
Use a combination of soy sauce (about a tablespoon), sesame oil (a teaspoon), and ginger (a teaspoon, added with the first batch of salmon). Use peanut oil for sautéing if you have it.
Step 8
Add a small garlic clove along with the first batch of salmon. (Don’t overdo it, because the garlic will remain nearly raw.)
Step 9
Add 1/4 cup onion or scallion chunks in addition to or instead of the shallots.
Step 10
Add spice mixtures like curry or chili powder to the mixture—a teaspoon to a tablespoon, to taste.
Step 11
Add roughly chopped red or yellow bell pepper (about 1/2 cup) with the second batch of salmon.
Step 12
Add 1/4 cup or more lightly toasted pine nuts or about 1 tablespoon sesame seeds along with the bread crumbs.
