Salmon Burgers

Salmon Burgers are a healthy addition to any lifestyle.   I love a good burger, but always look for a healthier version.  This is a favourite at our table and it is comparable to a hearty beef burger.  Salmon is softer than beef and I cut the salmon using two texture methods.  I finely chop some and puree some.  It took me a while to work the exact amount of breadcrumbs into the mixture and I played with various spices.  You can always adjust spices and vegetable to your needs.  The combination of breadcrumbs and chick pea flour give this salmon burger an extra health kick.

For a sweet treat don’t forget this recipe : https://recipesatmytable.com/chocolate-teriyaki-salmon/

This fresh Atlantic salmon makes perfect burgers.  Use the meat at the tail end to pulse and keep the middle for the chunks.

I like to skin it myself and I use the Gordon Ramsey method.  Go to:  https://www.youtube.com/watch?v=LnhD4znyPrE

Cut 3/4 of it into small cubes.

Pulse the rest until it is creamy.

Everything into the bowl.

Pull everything together with your hands.

Divide into equal parts.  You can make 4 large burgers, but I like smaller ones.

On the plate and into the refrigerator they go.

They hold together nicely.

Very nice grill marks and look at the dill.

Topped with cheese and greens.

The Ingredients

• use fresh Atlantic Salmon ( about 1 lb)
• 2 tbsp Dijon mustard
• juice of 1/2 a lemon and the zest
• 1 tsp dried dill (fresh if available)
• 1/4 cup dried onion flakes
• 1/2 tsp both salt and pepper
• 1/2 tsp of red pepper chilli flakes (optional)
• 1/4 cup chickpea flour
• 1/2 cup plain bread crumbs
• 1 large egg
• 1/2 tsp canola oil
• any greens ( today I use arugula)
• 1 red onion ( thinly sliced and placed in some water)
• 1 tsp each of honey, lemon juice and extra virgin olive oil ( dressing)
• sliced cheese your choice for topping ( optional)

The process

1. Take 1/4 portion of the fish and puree it in a blender
2. Cut the remainder of the fish into small cubes
3. Add the Dijon mustard, lemon juice, dill, onion flakes, salt, pepper, chilli flakes, bread crumbs, chickpea flour and large egg to the salmon.
4. I use my hands to mix.
5. Divid mixture into equal patties, about 1/2 inch in size.
6. I like to refrigerate them for about 4 hours before grilling.
7. Preheat the grill to medium.
8. Brush both sides of the patties with canola oil before placing on the grill.
9. Two to three minutes on each side should do it. ( this will depend on your taste)
10. Just before pulling them off the grill add some cheese if you like.
11. To dress the burgers, I top them with any type of greens.
12. Mix the honey, lemon juice and olive oil and set aside.
13. Take the onions out of the water.  I do this to remove some of the sharpness from them.
14. Place burger on a bun, top with onions, then with the greens and drizzle with the dressing.
15. You can also serve the burger without the bun.

On a plate with fries.