Burgers: Bistro Salmon Burgers

There's no reason to bust the budget on healthy fare when you've got a little know-how to make your own patties.

Bistro Salmon Burgers

Makes 6 servings
PointsPlus™ value | 7 per serving

Adapted from Bruce Weinstein and Mark Scarbrough's Cooking Know-How (Wiley, 2009)

Ingredients

  • 2 lbs skinless salmon fillet
  • 1/4 lb medium shrimp, peeled and deveined
  • 2 Tbsp minced tarragon
  • 2 Tbsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • Cooking spray

Instructions

  • Cut salmon into chunks and add to large food processor with shrimp. Pulse a few times, then process just until coarsely ground, with some chunky graininess in the mix.

  • Scoop salmon mixture into large bowl; stir in tarragon and mustard, as well as some salt and pepper, maybe about 1/2 tsp salt and several grinds from the pepper mill. Form into 6 patties, making a thumb-shaped indentation in one side of each to prevent balling up over the heat.

  • Spray large skillet or grill pan with nonstick spray and heat over medium heat. Add the patties. Cook, turning once, until lightly browned, until an instant-read meat thermometer inserted into the thickest part of 1 patty registers 160°F, 6 to 8 minutes.

Notes

  • Those salmon burgers in the market can be ridiculously expensive. There's no reason to bust the budget on healthy fare when you've got a little know-how to make your own patties. The secret to keeping salmon burgers moist every time? A little ground shrimp as the binding agent.
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