Salmon Burgers

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Burgers are a great go-to meal year round.  Although I do enjoy barbecuing in any weather, once it starts raining a lot, I’m hesitant to stand outside, flipping burgers.  So, I have quite a few burger recipes that require only a frying pan.

These burgers are definitely a favourite of ours.  You can eat them fairly plain (bun with tartar sauce), with lots of vegetables on top, or crusted with almonds (which then become toasted – super fancy!).  My one child test subject loves them, which leads me to believe they must be kid-friendly.  And they take less than 30 minutes from start to finish, so you can easily enjoy one on a weeknight!

Salmon Burgers from Starting Out

(makes 4 very large or 6 medium patties)

What you need:
 1 lb skinless salmon fillet (frozen fillets work!)
 1 cup fresh breadcrumbs (about two slices of bread, thrown in the food processor)
 2-3 green onions, finely chopped
    1 egg, lightly beaten
    1 Tbsp mayonnaise or tartar sauce (optional)
   1 Tbsp lemon juice
    1 Tbsp capers, drained (optional, and I have never tried them)
 1 Tbsp chopped fresh dill (or sprinkle in some dried dill)
 1 tsp Dijon mustard
    hamburger buns and burger toppings

What to do:
Finely chop the salmon or pulse it in the food processor until the salmon is as ground up as you would like.  Put it into a bowl with the rest of the ingredients (except the buns!), mix it all up and add salt and pepper to taste.

Shape the mixture into 4-6 patties, each about an inch thick.  In a heavy skillet, heat some oil over medium-high heat.  Add the patties and cook them for about 3 minutes per side, until they are golden, crusty and just firm.

Serve the burgers on buns with whatever toppings you like!

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