Mini Pan-seared Salmon Burgers

I’ve been trying to cook more fish lately and since I’m pretty particular how I like to eat it, I figured no better time to experiment with new recipes. I made these salmon burgers from Giada’s latest cookbook. While many of the recipes in the book don’t appeal to me, this one seemed so easy, I figured might as well try. Overall, it was easy to make and tasted delicious. I accidentally dropped some egg yolk in (recipe only calls for egg whites) but it still turned out great. I made small burgers, so the recipe yielded 8 instead of 4. As an added bonus, it tasted great the next day too. We used dinner rolls for buns, which was the perfect size. We also drizzled a little pareve (non-dairy) ranch dressing on top. We will definitely make these again!


Mini Pan-seared Salmon Burgers

Adapted from Happy Cooking

Yields 8 small or 4 regular size burgers

INGREDIENTS

3/4 lb. salmon cut into 1-inch pieces

1 Egg white

1/2 tsp. Orange zest

1 tsp. Lemon zest

2 tbsp gluten free panko bread crumbs

1/4 cup flat leaf parsley, chopped

4 tbsp capers

1 large shallot, chopped

1/3 tsp kosher salt

1 tbsp olive oil 

DIRECTIONS

1. In a food processor combine all the ingredients except olive oil. Pulse a few times until everything is incorporated. (I pulsed it a little more to make the texture finer)

2.  Once combined, form mix into 8 small parties. 

3. Heat a medium saute pan on medium-high heat and add olive oil. 

4. Carefully place burgers in pan and cook for a few minutes on each side, until firm to the touch. 

5. Enjoy with a bun or dinner roll. Add about 1-2 tsp of pareve ranch dressing to garnish. 

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