Truly one of my favorite burgers I've ever had. If you're tired of eating the same salmon filets all the time... these are about to make your life so much better! These babies are perfect on a buttery bun, on a crunchy salad, or with roasted veggies & potatoes. No matter how you plan to enjoy them, the key is to not overcook and make sure the center remains pretty & pink.
Serves: 4 or 5 burgers
1 1/2 lb fresh wild caught salmon, boneless & skinless
pro tip: get your salmon at a seafood counter and ask them to remove the skin... this will save you so much time!
2 tsp Dijon mustard
2 shallots, peeled & chopped
1/2 cup Panko breadcrumbs
1 tbsp capers, drained
1 tsp salt
1/2 tsp ground pepper
2 tbsp butter
Lemon wedges, for serving
Once the skin is removed from the salmon, cut it into large chunks (I like to use kitchen scissors, but a serrated knife will work too). Add a quarter of the salmon and the mustard into a food processor and purée until the mixture turns into a paste, scraping the sides as needed.
Add the shallots and remaining salmon and pulse until the fish is chopped and well combined but not pasty. There should still be small chunks of salmon and shallot.
Transfer the mixture to a bowl. Stir in the breadcrumbs, capers, salt & pepper. Mix until well combined
Form into 4-5 burger patties, then cover with plastic wrap and refrigerate for at least 30 minutes. If making ahead, you can refrigerate for multiple hours.
When ready to cook, heat a large cast iron skillet over medium-high heat. Once hot, add the butter and move around to coat the whole pan. Add the burgers and cook for 2-3 minutes per side, until golden brown. Let rest for 5-10 minutes before eating.
Serve on a butter bun, a crunchy salad, or with some veggies and potatoes... enjoy!
Be sure to take a pic & tag us in your creations @thepreppedpalate 📸