Herbed Salmon Burgers
- 1 pound skinless salmon fillet, cut into ¼-inch pieces (about 2¼ cups)
- 4 green onions, chopped
- 1 tablespoon drained capers
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh tarragon + 1 teaspoon for crust
- 1 teaspoon Dijon mustard
- 1 teaspoon prepared white horseradish
- ½ teaspoon salt + ¼ teaspoon for crust
- ½ teaspoon pepper + ¼ teaspoon for crust
- ½ cup Panko breadcrumbs + ½ cup for crust
- 1 tablespoon butter
- 1 tablespoon dried shallots
- Whole wheat buns
- Sliced tomatoes
- Leaf lettuce
- Combine first 9 ingredients in medium bowl.
- Add 3 tablespoons mayonnaise and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Meantime add ½ cup Panko breadcrumbs into a shallow bowl, mix in dried shallots, ¼ teaspoon salt, ¼ teaspoon pepper and a ½ teaspoon of tarragon.
- Mix ½ cup unseasoned breadcrumbs into salmon mixture.
- Form into four 1-inch-thick patties.
- Place each pat tie onto the seasoned crumb mixture and pat gently - just to coat the outside.
- Flip and repeat on second side, until all patties are coated.
- Melt butter in heavy large skillet over medium-high heat.
- Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side.
- Build burgers by spreading warmed buns with mayo and dijon to your liking. Add salmon patties, sliced tomato and lettuce.
Recipe by at https://www.theorangebee.com/seafood-dinner/
3.2.2885