I saw a recipe two weeks ago for Salmon Burgers at the Ardent Epicure / Magic of Spice blog. Because I hadn’t made burgers from fish before I used this recipe as a guide hoping to get the proportions right and a result worth evaluating. I did veer off when it came to flavors and the final preparation, but that is where the fun comes in. The recipe was a handy guide and the complete preparation from the blog would make a great meal.
The recipe I used can be found below. The process was quite straightforward and did not require any special equipment or a lot of time. They cook quickly which is a bonus when you get home late on a weeknight.
Upon eating the burgers I was immediately sure that that the adornment of the burgers with a fresh salsa certainly enhanced the flavors. The burgers as I prepared them were mild in flavor, but had a wonderful texture and a nice crisp coating on the outside. I considered what I would do the next time.
I would add more salt to the mix and swap out the jalapeno cheese for regular cheddar and some habanero pepper sauce. More flavor there. I would also add some ground cumin and chopped cilantro to the mix also for more flavor. Where I am going is typical for me. I don’t add a lot of stuff on top of my burgers, I like the flavor to be in them. I dress them up with cheese, lettuce and tomato and sometimes some mayonnaise, which would work well here too; although I don’t think it would be a big change.
I did not find a good wine match to go with these burgers and I tried two different wines available the night I cooked the burgers. The first was the Miguel Torres Tormenta 2009 Organically Grown Viognier from Chile. The wine was very dry for a Viognier and the burger accentuated the dryness and made the wine taste a bit tart. I then switched to a bottle of a Chilean Pinot Noir we made with some friends and found a better match, but no sparks.
I will be making these burgers again, applying some of the changes I mentioned above and looking for better beverage pairings to create a super summer meal. The next burger adventure is going to be with ground turkey and some spice ideas culled from some of the new shows on the Cooking Channel.
(makes 3 large patties)
9oz boneless salmon filet
12 whole wheat crackers
3 tbsp light mayo
1 tbsp country style Dijon mustard
2 tsp chopped fresh drill
3 oz shredded jalapeno cheddar cheese
½ small onion, finely chopped
1 tsp salt
½ tsp black pepper
1 tbsp lime juice
2 tbsp butter
3 small whole wheat pitas, cut open
Sliced tomato and lettuce for garnish
- Pulse crackers in the food processor to small crumbs, set side
- Combine mayo, mustard and dill in a small bowl, set aside
- Shred cheese and set aside
- Finely chop onion, set aside
- Remove the skin from the salmon and cut in medium sized chunks
- Process in the food processor until it has a smooth texture and some pieces still visible
- Scrape into large bowl, mix in mayo/mustard, crackers, cheese, onion, salt, pepper and lime juice
- Form into 3 patties
- Heat a skillet over medium-high heat and melt butter in pan
- Cook patties about 5 minutes on each side until golden brown and pale pink in the middle
- Top with cheese after flipping, if desired
- Use the pitas, tomato and lettuce to make 3 burgers.