Saturday, April 14, 2007

Barbeque Salmon Burgers

These are equally good sans sauce, but it makes a nice change of pace if you like bbq.

500 grams (a heavy pound) of fresh salmon fillet (no skin)
125 grams (4 oz) smoked salmon
1 large egg
1 large green onion or 2 small, trimmed and sliced thinly
Salt to taste
A dash of cayenne pepper
Panko (or other) breadcrumbs

1) Cut the fresh salmon fillet in half and cut one of the halves into 1 cm chunks. Set aside. Cut the other half roughly and place into a food processor.
2) Roughly chop the smoked salmon and add to the food processor, along with the green onion and egg.
3) Process just to roughly chop and combine ingredients—do not over process the fish mixture.
4) Place contents of the processor into a work bowl and stir in small cubes of fresh salmon. Spoon a tiny amount onto a microwavable plate and cook for just 15 or so seconds, taste and add salt if needed. Cover tightly and set in the fridge for at least 1 hour, or until ready to sauté burgers—up to 12 hours.
5) When ready to sauté, heat enough vegetable oil to cover the bottom of a non-stick pan set over medium-high heat. Shape burgers into the size you like and coat in breadcrumbs. Sauté, several at a time but do not crowd the pan. Cook for 4 minutes per side, pan covered with the lid just cracked—you made need to adjust the heat.
6) When all are done, brush with bbq sauce, homemade or store bought and serve on a fresh bun with lettuce, mayo and, if you like, strips of smoky bacon. YUM!

Makes enough for 4-5 burgers depending on size.

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