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.
Salmon Burgers
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
sesame oil
2 Tbsp. brown sugar
Juice of 1/2 lemon
Vegetable oil
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.
Serves 4-6.
2 comments:
This looks SO GOOD to me right now! Do you make or buy your own buns? I have not gotten around to finding a substitute yet (either homemade or store-bought).
Hi Natalie:
These really are scrummy. You have to really not mind getting flecks of salmon flying around while you scrape the meat off the skin, and then your hands stink a bit until after you do the dishes, but they are worth it.
I only tried making gluten-free buns once and they were somewhat leaden, so I close my eyes and buy the expensive, frozen gluten-free ones in the grocery freezer. I thaw one for Dan and I did toast it before slapping on the salmon burger, but it's still a bit crumbly. My baking skills need some honing. Perhaps someone out there has a good hamburger bun recipe that will hold together well?
Do try these soon, they are that good.
-Rachel
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