Salmon Burgers
I promised the other day that I’d share some recipes to fill those homemade hamburger buns. So this week I will be featuring a week of burger recipes! All sorts of patty-shaped-proteins to be served on a bun.
To kick things off, I’m going to feature the BEST salmon burger I’ve ever had. Literally the best. If this is the only recipe you make from my week of burgers, you’ll be a happy camper.
The burger combines some fillet of salmon with smoked salmon and a few other ingredients. The saltiness from the smoked salmon gives a great depth to this burger. It doesn’t need a bunch of fancy condiments or toppings because this patty is downright tasty.
I got 3 patties out of the recipe and had one leftover the next day for lunch. I ate it over a salad of spinach and tomato which was another great way to eat this guy.
The recipe comes from the little tear out booklet in the June issue of Food Network Magazine. I’ve only tried a few recipes from FNM, but I’ve enjoyed them all so far.
Salmon Burgers
Yield: 3
Ingredients:
1 lb wild salmon, diced
4 scallions
1/4 cup breadcrumbs
4 oz smoked salmon, chopped
Toppings:
fresh spinach
mayo mixed with yellow mustard
Directions:
In the food processor, puree half of the diced salmon with scallions.
In a medium bowl, combine the pureed mixture with the remaining diced salmon, breadcrumbs, and smoked salmon.
Shape into 3 patties. Make an indentation in the center.
Heat a cast-iron skillet over medium-high heat. Sprinkle skillet with salt. Cook the patties for 4-5 minutes per side. Serve on sesame buns with spinach and mayonnaise mixed with mustard.
Recipe from Food Network Magazine
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Seriously how cute are these? They looks awesome!
This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂
This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.
So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.
Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.
For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.
So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.
Afterwards, I will promptly burn your recipe and enjoy it.
I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.