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MailTribune.com
  • Salmon Burgers

    These salmon burgers, adapted from Basix Cafe in West Hollywood, California, incorporate a touch of lemon juice and chopped capers for fresh, bright flavor. Basix serves the burgers on brioche buns with coleslaw and a little tartar sauce.
  • Total time: 30 minutes Servings: 4
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  • Total time: 30 minutes
    Servings: 4
    Ingredients:
    1 1/2 pounds boned and skinned salmon, cut into 1-inch cubes
    1 tablespoon drained capers, chopped
    2/3 cup panko (Japanese) bread crumbs
    1 tablespoon lemon juice
    1/2 teaspoon pepper
    1/2 teaspoon salt
    1 egg, beaten
    1 tablespoon butter, more as needed
    4 hamburger buns, toasted
    Tartar sauce
    Prepared coleslaw
    Directions:
    In the bowl of a food processor, pulse the salmon cubes several times until coarsely ground (there will still be flakes of salmon). Remove the ground salmon to a large bowl and stir in the capers, bread crumbs, lemon juice, pepper, salt and egg until the mixture is uniform and fully combined. Divide the mixture into four patties.
    In a large saute pan, melt the butter over medium-high heat. Add the burgers (do not crowd, they can be cooked in batches) and saute, adjusting the heat as needed, until the burgers are golden on the outside and cooked throughout, 2 to 2 1/2 minutes per side.
    Prepare the burgers: Brush the insides of each toasted bun with tartar sauce, and spoon a little coleslaw on the base of the bun. Place a burger on the slaw, then the bun top. Serve immediately.
    Nutrition: Each of 4 servings, without tartar sauce or coleslaw — 554 calories; 41 grams protein; 29 grams carbohydrates; 1 gram fiber; 29 grams fat; 8 grams saturated fat; 154 mg. cholesterol; 3 grams sugar; 697 g. sodium.
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