Salmon Burgers

by Yair Reiner

Makes 4 servings.
You'll need:

  • A skillet large enough for 2 patties
  • A Frywall that fits (see our sizing guide)
  • 1½ pounds skinless, boneless salmon
  • 2 teaspoons Dijon mustard
  • 2 shallots, peeled and cut into chunks
  • ½ cup coarse bread crumbs
  • 1 tablespoon capers, drained
  • Salt and freshly ground black pepper
  • 2 tablespoons butter and/or olive oil
  • Hamburger buns, or a handful of fresh arugula for a low-carb version
Cut the salmon into large chunks, and put about a quarter of it into the food processor. Add the mustard, then blitz until the texture is like a paste. Pause halfway to scrape down the sides with a spatula if necessary.

Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. Don't over-process; at this point, you'll want a mixture that isn't too fine.

Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers.

Place the butter and oil in a nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook two of the burgers for 2 to 3 minutes on each side, turning once. Be careful not to overcook. Remove burgers and repeat with the next two.

Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

Our version is adapted from the New York Times recipe by Mark Bittman.
Back to Frywall Recipes