To ensure moist salmon burgers, don't overcook them. The cayenne pepper adds important flavor but can be omitted for kids' palates. Make sure to slide the burgers around when you're cooking them to ensure a crisp brown exterior. Try these burgers topped with this zesty Northwest-style tartar sauce.
Ingredients
BURGERS:
- 1 lb. salmon, filleted, skinned and cut into 2-inch pieces
- 2 shallots, minced
- 2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 tbsp. lemon juice
- Pinch of cayenne pepper
- 1/2 teaspoon salt
- 3 tbsp. mayonnaise
- 1/2 cup bread crumbs
- 3 tbsp. canola or olive oil (for sauteeing)
- 4 hamburger buns
- 4 crisp lettuce leaves
TARTAR SAUCE:
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tsp. lemon juice
- 1 tsp. Dijon mustard
Instructions
- With an electric mixer or in a food processor, coarsely chop the salmon until it attains a hamburger-like texture. Remove and place in a mixing bowl. Use a fork to blend the rest of the ingredients in with the salmon.
- Shape the salmon mixture into four patties about 3/4 inch thick. Place on a waxed paper-lined plate, cover with plastic wrap and refrigerate at least one hour and up to 6 hours ahead this will chill them enough so they can keep their shape during cooking.
- Heat the oil on medium-high heat in a skillet large enough to hold the burgers. Sauté for 2 to 3 minutes on the first side and about 1 to 2 minutes on the other or until crispy brown on the outside and just cooked through.
- Serve immediately with lettuce and a dollop of tartar sauce if you like. Serves 4.
- For Northwest-style tartar sauce, combine all ingredients in a small bowl and mix. Season to taste. Cover and refrigerate until serving.
