Salmon Burgers with Capers and Shallots
These delicate salmon burgers turn out light, not springy, with a bright and refreshing hint of lemon, capers, and shallots.
- 1 1/2 lbs boneless skinless salmon
- 1 tbs capers, rinsed and drained
- 1 shallot, finely diced
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1 dash hot sauce
- 1/2 cup coarse breadcrumbs, like Panko (Use more as needed)
- Salt and pepper, to taste
- Cut the salmon into chunks of about 1/4 to 1/2 inch in size. Take about a quarter of those, and pulse in the food processor. This paste will help bind the burgers without added fillers that dilute the flavor, or too much springiness that comes from putting all the fish in the food processor.
- Transfer all the salmon to a large mixing bowl. Mince the capers, then add to the salmon, along with the shallot, lemon juice, zest, and hot sauce. Stir to evenly mix.
- Shape the salmon into 4 equal patties. If they feel too soft to handle, wrap and refrigerate for 30 minutes or a few hours, in case you're making these ahead of time.
- Pour the breadcrumbs onto a high walled plate or bowl, for easy breading.
- Heat about 2 tbs oil over medium-high in a large skillet. Cast iron works best for this. Lower salmon patties into the oil and cook until lightly browned on both sides. Medium-rare takes about 3 to 5 minutes per side.
- Transfer the patties to a paper-towel lined plate to remove excess oil. Add it to a toasted bun with spinach, red onion, and tartar sauce. Enjoy!
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