Sink Your Teeth into Perfection: The Best Salmon Burger Recipe!
Introduction
Get ready for a gastronomic journey that revolves around giving the traditional burger a fresh, tasty spin. Our recipe for Salmon Burgers combines the comforting familiarity of a burger with the benefits of fresh salmon. Prepare to enjoy a juicy, fulfilling, and unmistakably delicious burger that has the flavor of the ocean in every mouthful. Let’s start a gourmet trip that will…
View On WordPress
1 note
·
View note
Canned Salmon Burgers with Pickled Cucumbers
Why this recipe be the way it is
This is my version of Bon Appétit’s Salmon Burger With Pickled Cucumbers (August 2020 magazine, p. 63). This recipe uses canned salmon since I always keep that on hand. This recipe is great, so I bet the version with fresh salmon is even better. Like with many recipes, I think they should be clearer about the actual number of steps.
Ingredients
Salmon patties
1 14.75 oz canned salmon
3-4 scallions, dark green portion
2/3" knob of ginger, peeled, and finely minced or grated
1 garlic clove, finely miced or grated
4 tsp mayo
Kosher salt
~2-3 tbps neutral oil for frying
~1/3 cup rice flour for dusting
Sauce
1/2 tsp toasted sesame oil
1/2 tsp unseasonsed rice vinegar
1/3 cup mayo
Kosher salt
Cucumbers
2 (Persian) cucumbers, shaved lengthwise
1/2 serrano chili, very thinly sliced
1/2 tsp sugar
Kosher salt
1 1/2 tsp unseasoned rice vinegar
Other ingredients
1 1/2 cups fresh herbs such as mint and/or cilantro
1 1/2 tsp toasted sesame seeds (optional)
1/2 cup watercress
3/4 tsp unseasoned rice vinegar
Kosher salt
3 (brioche) buns, lightly toasted
If you're feeling lazy you can use whatever cucumber pickles you have.
Instructions
Mixing the salmon mixture and forming the patties
Drain salmon and finely flake into a medium bowl
Separate the dark green parts of the scallion. Set aside the lighter green and white parts for later.
Finely chop the dark green parts of the scallion
Gently mix the dark green scallions, ginger, garlic, 4 tsp mayo, and 3/4 tsp kosher salt with flaked salmon
Form 3, 3/4" thick patties and place on a parchment-lined rimmed baking sheet
Chill for at least 1 hour or up to 3 hours. You can get away with a half hour in the freezer if you're crunched for time.
Mixing the sauce
While the salmon patties chill, mix toasted sesame oil, 1/2 tsp rice vinegar, 1/3 cup mayo, and salt to test. Set aside.
Prepping the cucumbers
Toss shaved cucumbers and a pinch of salt in small bowl
Gently massage salt into cucumbers and let sit for a few mintues
Drain the liquid that leeches while from the salt
Add chili, sugar, and 1 1/2 tsp vinegar and toss to coat
Cover and chill until ready to assemble burgers
If using, toast sesame seeds and set aside
Cooking the burgers
Heat 2-3 tbps vegetable oil in a skillet over medium-high heat until shimmering.
While the oil heats, remove the salmon from the fridge and sprinkle with rice flour. You will not use all the rice flour. The patties may be a little loose. It is okay to pat them back together.
Cook patties on both sides until golden brown, about 3 minutes per side. Watch carefully because they can overcook easily.
Sometime while cooking burgers, toast the buns
Herb mixture and Assembly
Finely chop light green and white parts of scallionss
Toss scallions, herbs, watercress, sesame seeds, 3/4 tsp vinegar, and a pinch of salt
Sauce both buns and fill with patties, cucumbers, and herb mixture.
0 notes