Tuesday, April 24, 2007
Salmon Burgers Up!
This is a family favorite we hadn't made in a while, but it's a real winner. It's a bit time-intensive and a little wiggly to handle, but we all sit down to wolf these burgers down. Makes 6 burgers, which feeds 6 persons or 3 people and 1 teenager. Make sure you have a couple of hours to make it before supper time, as you have to let the burgers rest at least an hour before cooking them.
2 lbs. salmon, skinned and picked over to remove bones
3 scallions, chopped
3 cloves garlic, peeled and chopped
1 1-inch piece gingerroot, peeled and minced
wheat-free soy sauce
2 Tbsp. brown sugar
Juice of 1/2 lemon
Chop salmon roughly and put in food processor with scallions, garlic, ginger, 2 tsp. soy sauce, and 1 tsp. sesame oil. Pulse on and off until well-minced and well-mixed. With lightly oiled hands, shape into six patties. Place on a platter and cover and refrigerate at least one hour or overnight to let firm up.
Mix a teriyaki marinade of: 1/4 cup soy sauce, brown sugar, lemon juice, and 1 tsp. sesame oil.
Grill or fry burgers about 10 minutes, or until cooked through. Drizzle with marinade during last minute of cooking.
These burgers are great on buns with Bermuda onion, tomato, lettuce and Thousand Island dressing or alone served along with steamed rice and teriyaki sauce spooned on top.