Rating: 5 stars Apr 29, 2016 Marty P Do these as sliders! Excellent flavor and texture! A real hit with my family. Seasoning is just about right but easy to adjust to your taste. I used wild fresh red Sockeye salmon. Took about 15 short pulses on my food processor to get a texture that I could form into patties. I prepared them as sliders instead of full size burgers which worked very well for our group with smaller appetites. Make the recipe as stated but make eight 3/4" thick small patties and use slider buns. My group liked the sauce so much they wanted more so next time I will make double the amount. I thought the recipe proportionally calls for too much olive oil in it making it too thin. I'd advise using 1/2 the amount of olive oil and add more slowly until you have a consistency you like. Just my $0.02! Type of Griller Intermediate Would you recommend this recipe? YES
Ingredients:
| 1 skinless salmon fillet, about 1 pound, pin bones removed, cut into 1-inch pieces |
| 3/4 cup panko bread crumbs |
| 1/4 cup mayonnaise |
| 3 tablespoons finely chopped shallot |
| 2 tablespoons finely chopped fresh cilantro leaves |
| kosher salt |
| freshly ground black pepper |
| 2 tablespoons finely chopped fresh cilantro leaves |
| 2 tablespoons finely chopped fresh basil leaves |
| 1 1/2 tablespoons capers , drained and finely chopped |
| 1 tablespoon fresh lemon juice |
| freshly grated zest of 1 orange |
| extra-virgin olive oil |
| 4 hamburger buns , split |
| 4 leaves butter lettuce |
| 2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices |
Directions:
In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about 3/4 inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.
In a medium bowl mix the sauce ingredients, including 1/4 cup oil, and season with salt and pepper.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.
Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.
Source: weber.com
fish / fish
