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Salmon Burgers

Source of Recipe

From "Homestead Kitchen" by Eivin Kilcher


Recipe Introduction

"We like the kick of Sriracha-spiked mayo on these burgers, but tartar sauce is a great non-spicy option. Treat these as you would any burger and add the toppings of your choice."

List of Ingredients

◦  3 Tbsp mayonnaise
◦  1 Tbsp Sriracha sauce
◦  2 pounds boneless, skinless salmon
◦  2 large eggs, beaten
◦  2 cloves garlic, minced
◦  ½ medium onion, minced
◦  2 tsp dried dill, or 2 tablespoons chopped fresh dill
◦  1 Tbsp Dijon mustard
◦  ¼ cup fresh bread crumbs
◦  ¼ cup oat bran
◦  2 Tbsp ground flaxseed
◦  Salt and black pepper
◦  2 Tbsp grapeseed oil
◦  4 whole-wheat burger buns, or 8 slices of bread
◦  3 cups fresh arugula


Recipe

Mix the mayonnaise and Sriracha together in a small bowl until smooth; set aside.

Cut the salmon into large cubes and place in a resealable plastic bag. Pound the salmon with a meat mallet or rolling pin until it is pulverized. Place the tenderized salmon in a large bowl and add the eggs, garlic, onion, dill, mustard, bread crumbs, oat bran, and flaxseed. Season with salt and pepper. Use your hands to combine gently but thoroughly. Form the mixture into four equal patties.

In a large cast-iron skillet, heat the oil over medium-low heat. Cook the patties for 4 to 5 minutes per side, or until golden brown. Serve the salmon burgers on buns topped with some of the spicy mayo and a handful of arugula.


Makes 4 burgers