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.
Article By: Mark Scarbrough and Bruce Weinstein
Bistro Salmon Burgers
Makes 6 servings
™ value | 7 per serving
Adapted from Bruce Weinstein and Mark Scarbrough's
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
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.
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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