Salmon burgers!

Salmon burgers!

Ingredients

·       1 pound ground salmon

·       ¼ cup fresh herbs, chopped: I used parsley, basil and chives, but go with your vibe. Dill? Cilantro? Not together, but they’d be great!

·       1 tablespoon capers, drained

·       ½ red onion finely chopped (slice the other half to top your burger)

·       1 clove minced garlic

·       Salt & pepper to taste

·       1 large slice of sourdough bread, made into crumbs in a food processor or just use ¾ cup panko  

·       1 tablespoon Dijon mustard

·       1 tablespoon mayonnaise

·       1 egg

·       1 splash of milk

·       3 tablespoons olive oil, for cooking

·       Toppings: Bun, red onion, tomato, lettuce

Instructions

1.    You’ve made meatballs before, yes? This is like that! Easy, and customizable. Switch up your herbs to go Mediterranean, Mexican, Asian, however you like it. Here’s a tasty simple version that will make a salmon burger-lover out of anyone.

2.    Make breadcrumbs in your food processor with your piece of sourdough, then add all the other ingredients (not the olive oil or toppings) and whiz but don’t over-process. (You could also mix this in a bowl with your clever hands if you don’t have a food processor.)   

3.    You can refrigerate your mix or, if you’re hungry, just hop to it: heat a couple frying pans with olive oil, when they’re nice and hot shape your burger mix into the size you like (4-6) and fry ‘em up! Cook about 4 min on both sides until they’re done

4.    Get your buns ready and top as you like with red onion, tomato, lettuce, etc. and dig in!