Ingredients
-
1 ½ pounds skinless, boneless salmon
-
2 teaspoons Dijon mustard
-
2 shallots, peeled and cut into chunks
-
½ cup coarse bread crumbs, or panko bread crumbs
-
1 tablespoon capers, drained and finely chopped
-
salt and pepper
-
1 tablespoon olive oil or butter
-
4 brioche style burger buns
Directions
|
1
Done
|
Cut the salmon into large chunks, and put into the container of a food processor, along with the mustard. Turn the machine on, and pulse on and off the about 4-5 times until the salmon is broken apart a bit. Scrape down sides |
|
2
Done
|
Add the shallots and pulse the machine on and off until the fish is chopped and well combined with the puree. Be careful not make the mixture too fine, you want it course like hamburger meat. |
|
3
Done
|
Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. |
|
4
Done
|
Shape into four burgers that are larger than the hamburger buns. (You can cover and refrigerate the burgers for a few hours at this point.) |
|
5
Done
|
For cooking on panPlace the olive oil in a medium sauté pan and turn the heat to medium-high. When the oil is hot, cook the burgers for 3 to 4 minutes a side, turning once. |
|
6
Done
|
For the grillBrush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 3-4 minutes, carefully turning once and cook for another 3-4 minutes. |
|
7
Done
|
BunsToast buns in toaster or during the last minute of grilling time, toast the buns, cut side down, over medium heat. |
