I'll let you know how it goes tomorrow. I only had about a lb of salmon that I had defrosted. I didn't have capers so used a little worchestshire and hot sauce instead. I also didn't mix in the salt and pepper (forgot). I'll salt and pepper them before cooking tomorrow.
- 1 1/2 pounds skinless, boneless salmon
- 3 teaspoons Dijon mustard
- 1 large onion, peeled and diced to 1/4 inch chunks
- 1-cup panko breadcrumbs
- 1 1/2 teaspoons thyme leaves
- 2 tablespoon capers, drained and roughly chopped
- Salt and pepper
- 1-tablespoon butter
- 1-tablespoon olive oil
- 1 lemon cut into very thin rounds
- 4 hamburger buns, tops and bottoms
- 4 lettuce leaves
- Hot sauce
2. Put half of salmon and mustard in food processor and process into a paste
3. Add onion and remaining salmon and pulse but leave chunky
4. In a bowl mix together ingredients up to salt and pepper - form into four patties
5. In a 12 inch skillet fry lemon slices in butter and oil
6. Add burgers and cook three mins per side or to desired doneness
7. Serve on buns with lettuce, hot sauce, and cooked lemons
Note: You can also grill them
So we cooked them tonight. While I salted them before putting them on, I think putting salt in the mixture would have improved things. Also the capers were missed. I need to add them next time or perhaps add in some achovies. They were good though and we'll do them again.
Note: They go great with my ranch dip, also on this blog ;)
