A burger is a burger. Or is it? Here is a great alternative burger made with salmon. Salmon burgers don’t always hold up on a grill so what I like to do is use my grill initially as a stove. I place a cast iron skillet on the grill, get it good and hot, and then give the salmon burgers a quick sear before moving them directly to the grill. Here’s what I do:
1 ½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
½ cup Panko bread crumbs
1 tablespoon capers, drained
Salt and freshly ground black pepper
2 tablespoons butter or olive oil
Cut the salmon into large chunks and put about a quarter of it into the container of a food processor, along with the mustard. Process until the mixture becomes pasty, scraping the sides down as necessary.
Add the shallots and the remaining salmon, and pulse the machine until the fish is chopped and combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
Transfer the salmon into a bowl, and stir in the bread crumbs, Dijon mustard, capers, and some salt and pepper. Shape into four burgers.
Place the butter in a 12-inch cast iron skillet and place directly on a grill heated to high heat. Place the patties in the skillet when the butter is melted and just begins to brown. Cook for a minute or two on each side and then transfer directly to the grill. Cook an addition two to three minutes per side. Be careful not to overcook. Serve on a toasted bun with Blind Guy’s Fish Sauce (recipe follows) or your favorite sauce.
Blind Guy’s Fish Sauce
½ cup mayonnaise
¼ cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons prepared white horseradish