Shrimp Burgers turned Salmon Burgers

My new favorite cookbook is Katie Lee’s Endless Summer.  The pictures alone make me want to go on vacation, and the recipes are even better.  I created a Salmon Burger recipe based on her Shrimp Burger recipe, and they are SO good.  We’ve been making them almost every week!  I make them slider size and I haven’t met one person yet who doesn’t like them.  To make things easier, I also have the fishmonger take the skin off and cube the salmon for me, to make putting it in the food processor that much easier.  At first, I was hesitant to try the sauce from the recipe, but this one actually compliments the burger really well. These are sure to be a hit at your house too (and for the little ones, are also great cut up in lunch boxes, with a little ketchup for dipping).

IMG_0700

Salmon Burgers 

makes about 19 slider-sized burgers

recipe adapted from Endless Summer

INGREDIENTS

1 lb. salmon, skin removed + cubed

1 egg, lightly beaten

2/3 cup gluten-free panko (or regular)

2 scallions, chopped, white and green parts

1/4 tsp. garlic powder

2 tbsp. lemon juice

salt + pepper to taste

2-3 tbsp. canola oil (use 1 tbsp. per batch of burgers in the pan)

1/4 cup low-fat mayonnaise or vegannaise

1 tsp. Old Bay Seasoning

Hamburger buns or dinner rolls (for sliders) – We like Udi’s Gluten-free Classic Dinner Rolls

DIRECTIONS

  1. In a large food processor, combine salmon, egg, gluten-free panko, scallions, garlic powder, lemon juice, about 1/2 tsp. sea salt and 1/4 tsp. ground black pepper.  Pulse until well combined.  Some chunks of salmon are OK, but most should be chopped up fine.
  2. Heat a large pan over medium-high heat.  Add 1 tbsp of oil.  For each batch of burgers in the pan, add 1 tbsp of oil or less if you don’t think it needs it.  You don’t want them to stick.
  3. Using an ice cream scoop, make slider size patties.  For bigger burgers, 2 scoops work well.  Carefully place each burger in the pan as you are forming them.  After a few minutes, turn them over.  They should be a light brown color.  They’re done when they feel slightly firm with a spatula. If you like more well-done, cook a little longer.  Don’t worry if the outside looks brown when you remove from the pan, those still taste great, and are not burned.  (I find the first batch usually has a lighter brown color when cooked on the outside than later batches)
  4. As burgers are done cooking, place them to cool on a plate lined with a few paper towels to drain the oil.  Repeat process until all burgers are cooked.
  5. While burgers are cooling, mix mayo and Old Bay seasoning.
  6. To assemble burgers, use your favorite buns (or dinner rolls – we like those for sliders), and put about 1/2-1 tsp. of sauce for each burger.  Eat open-faced or as a burger.  Enjoy! (They keep about 2 days in the fridge)

 

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