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.

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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.

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9 Responses to “Shrimp with Cilantro Pesto”

  1. #
    1
    Joelen — September 3, 2009 at 4:24 am

    This combines 2 of my husband’s loves – shrimp and cilantro! Love the ice cube trick too!

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    2
    Ingrid — September 3, 2009 at 5:48 pm

    Yum, I love shrimp! Hadn’t thought to flavor it with pesto. Warm crusty bread would be yummy with it!
    ~ingrid

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    3
    stephchows — September 3, 2009 at 7:10 pm

    OH WOW so simple and so beautiful! I need to make myself some pesto cubes for moments like these 🙂

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    4
    Kerstin — September 3, 2009 at 10:11 pm

    What a delicious and easy dinner! I’m lucky if I’m home by 8:30, so I completely understand needing quick recipes! I’ll have to try the frozen pesto trick.

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    5
    bec — September 4, 2009 at 3:06 pm

    i just made my first batch of ice cube pesto from our basil forest. neil panics every time i make pesto. he needs verification that i have not used up too much basil. if i use 10% of what is in the garden, then we are in the safety zone. let it grow back, use another 10%. at the end of the season, we will have 9000 cubes of pesto in the freezer and neil will be happy. totally jealous of your new stove, btw. i want a griddle!

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    6
    Kat — September 4, 2009 at 11:55 pm

    I love the frozen pesto concept! I have a lot of basil, but there are only two of us in my house and we can only eat so much. I will have to try this. The shrimp looks great.

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    7
    Justin — September 11, 2009 at 12:23 am

    this looks great, and it really can’t get much easier

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    8
    Jori Hodgson — January 27, 2010 at 6:52 am

    Hi there! Love this idea. Great job!

    I was wondering where I can find pesto? Also, do you have any ideas for sides that would be good with this? I’m not familiar with pesto’s flavor and I want to surprise my husband with something 🙂 Thanks!

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    9
    Jen — January 27, 2010 at 12:53 pm

    Jori – I make my own pesto using this recipe.

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