If you live in the Midwest, you’re probably familiar with Hy-Vee grocery stores. They have a marvelous meat counter with all kinds of grab & cook options. One of those is Salmon Burgers. The only problem? The price.
Fresh Salmon is never “cheap” but there are great sales now and then as different varieties come in season, and there are always great specials around Christmas and Lent. That’s when I like to make these Salmon Burgers.
First, I check to see if the store has odd bits at a discount (or if I do in my freezer from trimming fresh salmon) because it will all be chopped up anyway. If you can’t get fresh at a great price, try frozen – and check Aldi. You might even want to consider Canned Salmon, which is a great option for wild caught Alaskan Salmon.
These Salmon Burgers are fantastic. They’re off of our local grocery store, Hy-Vee’s Salmon Burgers. There’s a little technique I learned from Mark Bittman, though: process some of the Salmon into a paste which holds the burgers together with only a minimum of breadcrumb. (If you use frozen you may need more breadcrumb than if you use fresh.)
I just love the combination of flavors I’ve come up with here, but you’re free to add in all kinds of goodies, sauces or condiments or just go simple.
Changes in ingredients or different types of Salmon may slightly change the moisture content. Form a small bit of the salmon mixture in your hand and if it holds together, you’re good to go. If it’s crumbly add a bit more moisture. If it feels too wet, a touch more breadcrumb will help.
- 1 pound skinless, boneless salmon
- 2 teaspoons Dijon mustard
- 1 egg, lightly beaten
- 1/2 to 3/4 cup dry breadcrumbs
- 1/4 cup thinly sliced green onions
- 1/2 red bell pepper, finely diced
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1 tablespoon light soy sauce
- 1/4 teaspoon salt, or to taste
- freshly ground black pepper, to taste
- 2 tablespoons butter or olive oil
- Lemon wedges
Working quickly to keep as cold as possible, cut the salmon into 1″ chunks. Take about a quarter of the salmon and add to a food processor along with the mustard. Process until the mixture becomes a paste, stopping to scrape down sides.
Add the remaining salmon and pulse off and on until the salmon is chopped into fine pieces. Don’t over process into a paste but make sure there are no large chunks. Remove to a bowl.
By hand, stir in egg, breadcrumbs (start with half a cup, add more after you’ve added the rest of the ingredients if the burgers seem very wet) green onions, peppers, garlic, lemon juice, soy sauce, salt, and pepper.
Shape into four burgers. If desired, burgers may be refrigerated at this point. (I find the burgers hold together better if they spend some time in the refrigerator, 30 minutes to four hours.)
If grilling, brush the patties with butter or oil and grill about 4 minutes the first side (don’t turn too soon or they won’t be firm enough to remove from the grate) then turn and finish for a moment or two.
If using a pan, place butter or oil in a nonstick skillet and heat to medium-high. When the foam subsides or oil is hot, cook burgers for two to three minutes per side, turning once.
Doneness can be checked by making a small cut with a knife, but be careful not to overcook.
You know I’ll be bringing this to our Throwback Thursday #31 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!