Salmon Burgers

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

For half of this year my little family of four was obsessed with a newly established burger joint down the road from our house. Every Friday when we venture out as a family to eat dinner we would ask the kids, “where do you want to eat tonight?” The answer was almost always the beloved new restaurant.

When it comes to eating out I’m not one to stick with repeating a menu item. With every repeat restaurant visit I tend to bounce around the menu to sample all the meal offerings to best decide how well I like the food of the restaurant.

With Randy’s assistance, I made it through most of the “land” burgers (beef, chicken and lamb) at the new burger joint. So one day I wandered over to the burgers of the sea and there was one that caught my attention: salmon burger with horseradish. It struck a craving I didn’t know existed.

Mmmmm…salmon burger with horseradish. Yes and yes.

Great anticipation grew in me during those moments I waited for dinner to arrive. I had actually never had a salmon burger before. It was just too exciting.

When my dinner was plonked down in front of me, my excitement halted. Quickly.

What I ordered was a salmon burger, but what I got was a salmon sandwich with a sad piece of ice berg lettuce and a sorry spread of horseradish.

Bummer. I was so not impressed.

I politely ate the sandwich but slowly built within myself determination to one day eat the salmon burger of my dreams. However, I knew I was going have to make it.

That wasn’t going to be a problem. All I needed was a grocery store to make all my salmon burger dreams come true.

Easy peasy. Off to Market Street I went.

After a conversation with the fish monger I determined the type of salmon needed to make the burger (fresh Atlantic salmon that had already been deboned!). He politely skinned the fish for me (because I asked, which I suggest you do the same…they want to help make your kitchen prep easier) and I was off to gather the other ingredients.

There wasn’t many items to get, because this recipe contains some of the most basic ingredients: mayonnaise, salt, lemon, rosemary.

Then time to pick up the toppings, which will make the burger even better: green onions, green apples, horseradish and cream cheese.

I’m in salmon burger heaven just thinking about all of it.

Finally, there’s the buns--- the heavenly slider buns made fresh from Market Street’s bakery. Dinner time couldn’t come fast enough.

Once home, it was a matter of minutes before I had the salmon burgers prepped and on standby to cook up in a cast iron skillet come dinnertime.

This meal was homemade goodness and one that finally fulfilled my salmon burger dreams just like I imagined.

Salmon Burgers with Green Onion, Green Apple and Horseradish

Makes 10 burgers

Author note: Be sure the salmon used is deboned. Use an instant read thermometer to guarantee perfectly cooked salmon burgers.

Ingredients

2 pounds salmon, skin removed and deboned

1 1/2 teaspoon kosher salt

1/2 cup mayonnaise

3 rosemary sprigs, leaves removed

zest of 1-2 lemons

1 tablespoon canola oil

2 bunches green onions, ends trimmed off and the green parts halved

3 green apples, thinly sliced

slider buns, toasted

horseradish cream, for topping (see recipe below)

Directions

1. Cut the salmon into large chunks. Place in a food processor with the salt, mayonnaise, rosemary leaves and lemon zest. Pulse 10-12 times.

2. Line a rimmed baking sheet with parchment paper. Make 6 inch wide patties with the salmon mixture. Place on the baking sheet.

3. Place the baking sheet into the refrigerator for at least 2 hours.

4. In a skillet, heat the canola oil over moderately high heat. Once the pan is thoroughly heated and the oil shimmering, add the salmon patties to the skillet (about 3 to 4 patties, depending on the size of the skillet).

5. Cook the patties for 3-4 minutes per side, for a total of 6-8 minutes or until the internal temperature reaches 145 degrees.

6. While the patties are cooking, add the green onions in small batches. Cook until they are softened and browned. Set aside.

7. Add a generous smear of horseradish cream to a toasted bun, top with a salmon patty, a handful of green onions and apple slices.

For the horseradish cream

2 tablespoons prepared horseradish

3/4 cups whipped cream cheese

1/4 teaspoon kosher salt

zest of 1 lemon

juice of 1/2 lemon

Place all ingredients into a bowl and stir to combine.