Shake up your household menu – and put your fully equipped kitchen to use – with this easy-to-follow recipe, courtesy of Oxford at Sonterra Apartments in San Antonio, Texas.
One way you can put your fully equipped kitchen to good use is by whipping up a batch of burgers this week or weekend! But you might be burned out on ground beef, or perhaps, you’re just in the mood to switch up your typical repertoire of recipes. Whatever the case might be, these Salmon Burgers are an excellent alternative to the traditional beef burger. Not only are they delicious, but the salmon is also rich in antioxidants, protein, vitamins, and minerals. Indulge in this restaurant-worthy meal by following the ingredients list and directions provided below.
- 1 1/2 pounds skinless, boneless salmon
- 2 teaspoons Dijon mustard
- 2 shallots, peeled and cut into chunks
- 1/2 cup coarse breadcrumbs
- 1 tablespoon capers, drained
- Salt and black pepper
- 2 tablespoons butter or olive oil
- Lemon wedges
- Cut the salmon into large chunks and put about a quarter of it into a food processor, along with the mustard. Turn the machine on, and let it run 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 breadcrumbs, capers and some salt and pepper. Shape into four burgers.
- Place the butter or oil in a 12-inch non-stick 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.
- Serve on a bed of greens or on buns or by themselves with lemon wedges.