Best Mark Bittmans Salmon Burger Recipe Recipe 415 Recipes

SALMON BURGERS

Steps:

• Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
• Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
• Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
• Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

MARK BITTMAN'S SALMON BURGER RECIPE RECIPE - (4.1/5)

Steps:

• Method Chop the salmon into large chunks, roughly 2-3 inch cubes, and place about a quarter of the salmon into the food processor along with the mustard. Pulse until the mixture becomes pasty. Toss in the shallots and the balance of the salmon. Pulse until the fish is chopped and combined with the puree. No piece of salmon should be larger than a quarter of an inch however take care to avoid a mixture that is too fine. Scrape the mixture into a bowl, and fold in the bread crumbs, capers and some salt and pepper. Shape into four burger patties. Place the butter and oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes each side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling for about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Mark Bittman suggests that the burgers are served on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

SALMON BURGERS

Steps:

• Cut the salmon into large chunks and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on and let it run-stopping to scrape down the sides if necessary-until the mixture has become pasty.
• Add the shallots and the remaining salmon and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than 1/4 inch or so in diameter, but be careful not to make the mixture too fine.
• Scrape the mixture into a bowl and, by hand, stir in the bread crumbs, capers, and some salt and pepper. Shape into 4 burgers. (You can cover and refrigerate the burgers for a few hours at this point if you like.)
• Put the butter or oil in a 12-inch nonstick skillet and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes per side, turning once. Alternatively, you can grill them; let them firm up on the first side, cooking for about 4 minutes, before turning them over and finishing the cooking for just another minute or two. On no account should the burgers be overcooked. Serve the burgers on a bed of greens, or buns, or simply plates, with lemon wedges and Tabasco or any dressing you like.
• Though I am partial to the formula in the main recipe for salmon burgers, the mustard, shallots, and capers can be considered optional, so you can combine them or omit them as you like when experimenting.
• Use any fresh herbs, like parsley, chervil, dill, or cilantro. Add 2 tablespoons or more with the second batch of salmon.
• Use a combination of soy sauce (about a tablespoon), sesame oil (a teaspoon), and ginger (a teaspoon, added with the first batch of salmon). Use peanut oil for sautéing if you have it.
• Add a small garlic clove along with the first batch of salmon. (Don't overdo it, because the garlic will remain nearly raw.)
• Add 1/4 cup onion or scallion chunks in addition to or instead of the shallots.
• Add spice mixtures like curry or chili powder to the mixture-a teaspoon to a tablespoon, to taste.
• Add roughly chopped red or yellow bell pepper (about 1/2 cup) with the second batch of salmon.
• Add 1/4 cup or more lightly toasted pine nuts or about 1 tablespoon sesame seeds along with the bread crumbs.

SALMON BURGERS WITH HOISIN AND GINGER

Steps:

• Place first 4 ingredients in processor. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four 1/2-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours.
• Heat oil in large nonstick skillet over medium heat. Sauté patties until fish is cooked through, about 3 minutes per side. Meanwhile, toast hamburger buns. Spread bottom halves of buns with additional hoisin. Spread top halves with additional mayonnaise. Transfer burgers to bottom halves of bun; top each with 2 lettuce leaves and top half of bun.

TUNA OR SALMON BURGERS

Steps:

• Mince the fish using a sharp knife. Do not use a food processor. Add the remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour.
• Heat a heavy nonstick skillet or a griddle over medium-high heat. Brush with olive oil and turn the heat to medium. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Serve on buns, if desired, with the condiments of your choice.