My idea of a burger has always been ground beef, onions, cheese.... Never could wrap my head around the idea of a fish burger or a turkey burger until i realized it's just a filling to a sandwich...LOL... and i tried a tuna burger, (or a tuna FILLED bun), and loved it... and then there was shrimp and all other kinds of fish and chicken and turkey...
So this is my idea of a salmon FILLED bun a/k/a Salmon Burger! And the tarragon works wonders in this recipe, so don't skip it!
Printable Recipe - click here
3 cans (6 oz) of wild alaskan pink salmon(boneless and skinless), or if you happen to have leftover cooked salmon fillets from the night before, go ahead and use that (about 1 1/4 lb of salmon for 4 burgers).
2 tablespoons capers
1 shallot, peeled and chopped
1 tablespoon dijon mustard
1 lemon, juiced and zested
1 tablespoon chopped tarragon
1 teaspoon chopped basil
1 teaspoon chopped chives
1- 1 1/2 cup bread crumbs
1 egg, beaten
4- 5 tablespoons olive oil, divided
salt and pepper to taste
In a large bowl, mix together salmon, capers, shallots, mustard, lemon juice, lemon zest, tarragon, basil and chives. Add egg and bread crumbs starting with 1 cup. Add 1-2 tablespoons olive oil and if necessary add another 1/2 cup bread crumbs. Season to taste. Make mixture into 4 patties, about 5-6 ounces each.
In a large frying pan, heat 2 tablespoons olive oil (use more if needed). Pan fry burgers about 4 minutes a side under medium heat. Serve on toasted ciabatta buns drizzled with olive oil and fresh sliced tomatoes.