Simple Salmon Burgers

There are a few salmon burger recipes that I alternate between and this is one of them. These burgers are the perfect consistency {slightly crispy on the outside and moist inside} and with very ingredients the flavor of pure salmon takes center stage.  Dress them up with whatever you like, perhaps tomato and onion, some greens and your favorite condiment.  I layered chipotle mayonnaise and spinach, but lettuce and homemade tartar sauce or tarragon-enhanced mayo is equally delicious. {I wish I had realized how poor the photos were before we devoured our subjects!}.

Simple Salmon Burgers

24 oz fresh boneless, skinless salmon fillets, cut into 1 "cubes 

1 T drained capers

2/3 c panko bread crumbs

1 T lemon juice

1/2 t pepper

1/2 t salt

1 egg, beaten

1 T olive oil

4 buns {the original recipe calls for brioche, but toasted Ezekiel English muffins or whole grain skinny buns are healthier options)

your favorite condiment (* see below for ideas)

In a food processor, pulse the salmon in single motions several times until the salmon is coarsely ground. Transfer to a large bowl and stir in capers, bread crumbs, lemon juice, pepper, salt and egg until fully combined. Create 4 patties.

In a large saute pan, swirl the olive oil to coat the pan evenly and heat to medium to medium-high. Add the burgers and saute on each side until golden and just cooked inside - about 2.5 minutes on each side. Place the burgers on the buns and layer away.

(*) homemade condiments can be made to suit your taste.  start with the base, in this case vegenaise, and stir  in small amounts of remaining ingredients until you get a flavor that suits your unique palate.

- Chipotle Mayo: 4 T vegenaise plus canned diced chipotle pepper + adobo sauce (I used 2 T for a moderate dose of heat)

- Tartar Sauce: 4 T vegenaise plus sweet relish, a little lemon juice and a pinch of salt and pepper

- Tarragon Mayo: 4 T vegenaise plus minced fresh tarragon leaves, a clove of minced garlic and a pinch of salt and pepper

Source: salmon burger: LA Times