Herbed Salmon Burgers
Author: 
 
Ingredients
  • 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
Instructions
  1. Combine first 9 ingredients in medium bowl.
  2. Add 3 tablespoons mayonnaise and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  3. 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.
  4. Mix ½ cup unseasoned breadcrumbs into salmon mixture.
  5. Form into four 1-inch-thick patties.
  6. Place each pat tie onto the seasoned crumb mixture and pat gently - just to coat the outside.
  7. Flip and repeat on second side, until all patties are coated.
  8. Melt butter in heavy large skillet over medium-high heat.
  9. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side.
  10. 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/