Salmon Burgers for Two
Servings: 2
Ingredients
- 3/4 pounds salmon, skin removed
- 1 tsp. Dijon mustard
- 1 large shallot peeled, cut into quarters
- 1/4 cup coarse bread crumbs
- 1 tablespoon capers, drained
- 1/2 tsp. each of salt and pepper
- 1 tablespoons butter or olive oil
- 2 hamburger buns (I always use these, particularly since I keep a stash of them in the freezer)
some ideas for toppings:
- 1/2 mashed avocado
- lettuce leaves
- cilantro leaves
- sliced cucumbers (for crunch)
- sliced tomatoes
- a batch of cucumber raita
Instructions
- Put a quarter of the salmon and the mustard in a food processor. Blend until the mixture becomes an even paste. Add shallot and the remaining salmon and pulse until the mixture comes together but pieces of salmon still remain.
- Scrape the mixture into a mixing bowl and add bread crumbs, capers and salt and pepper. Stir with a wooden spoon until evenly combined. Shape into 2 patties. Refrigerate (covered) until ready to cook.
- Add the butter or olive oil to a skillet over medium-high heat. Cook the burgers for 2-3 minutes on each side, until cooked through. Serve on buns topped with any of the above toppings (we used cucumber slices, cilantro leaves and mashed avocado).
Notes
Recipe adapted from Mark Bittman via the New York Times, June 6, 2008.