Wednesday, July 7, 2010

Rosemary Dijon Salmon Burgers

I posted this recipe a few months ago, but without any commentary or pictures, and with the unappealing title "Salmon Patties." All of these things added up to a less than stellar, not to mention enticing, post.

The burgers were a huge hit with the husband, who asked that I make them every two weeks, so I felt like a new post was in order. I made the salmon burgers again, much to the excitement of the husband, and dressed them up with slices of avocado and garden fresh tomatoes. Even I, who doesn't care too much for fish (unless it's sushi!), loved these burgers. We use sandwich thins as our buns, which cuts down on the carbs and really lets the flavor of the burger stand out.

Rosemary Dijon Salmon Burgers
Source: Adapted from Serious Eats
Printable Recipe


4 salmon fillets, skin removed (about 1 1/2 pounds)
2 teaspoons Dijon mustard
1 teaspoon Deli Mustard (optional)
1 tablespoon black pepper
4 green onions, roughly chopped
2 teaspoons fresh rosemary, chopped
1/2 bread crumbs
pinch salt
juice of 1/2 a lemon

Topping Ideas
Dijon mustard
tarter sauce
tomato slices
avocado slices


Cut the salmon fillets into large chunks. Put about 1/3 of the salmon in a food processor, with the mustard and pepper. Process until the mixture becomes a thick paste, scraping down the sides as needed. Add the green onions towards the end and process so they are finely chopped into the fish.

Add in the rest of the salmon and the rosemary and process just until the larger chunks are combined with the salmon mixture. The fish should still be in chunks, about a 1/4", not completely pureed.

Scrape the fish into a bowl and add the bread crumbs and lemon juice. Mix together, then form into 4-6 patties of even thickness.

Grill for about 3-4 minutes per side, until the patties reach an internal temperature of about 150 degrees.

Dress with bun and topping and enjoy!

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