Get some salmon spoon-meat and prepare these very simple but gorgeous burgers!
- 1 lb of salmon trim (spoon meat is perfect for this recipe, alternative: cut salmon into 1-inch pieces)
- 1½ slices hearty white sandwich bread, torn into 1-inch pieces
- 1 shallot, minced
- 3 tablespoons mayonnaise
- 2 tablespoons fresh parsley, minced
- 2 teaspoons Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- lemon wedges
- Pulse bread in a food processor to coarse crumbs, about 4 pulses; transfer to a large bowl.
- Working in 3 batches, pulse salmon in now-empty processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with bread crumbs.
- Gently mix until thoroughly combined.
- Whisk shallot, mayonnaise, parsley, mustard, salt, and pepper together in a separate bowl, then gently fold into the salmon mixture until just combined.
- Divide mixture into 4 equal portions.
- Form each into a loose ball, then pat lightly into 1-inch-thick burger; place on a large plate.
- Cover and refrigerate burgers for at least 1 hour or up to 24 hours.
To Finish And Serve:
- Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
- Gently lay burgers in the skillet and cook until crisp and well browned on the first side (4 to 5 minutes)
- Gently flip burgers and continue to cook until golden brown on second side and burgers register 125 to 130 degrees (about 4 minutes).
- Serve with lemon wedges.
Recipe adapted from Food Republic