Smoked Salmon Burgers

You saw this coming, didn’t you? I couldn’t rave about those brioche hamburger buns and then not tell you about a burger. The fact is that, probably, just about any burger would be delicious with one of those buns. I know this because I’ve used one of those buns for a completely boring, frozen, garden burger and quite enjoyed it. But, that was a later use of a brioche bun. For their debut, I wanted to whip up something special in the way of a burger that would be truly worthy of them. Just when I finally decided to try making those buns, this salmon burger recipe was on the top of my to-try stack. I couldn’t ignore that kind of coincidence. The burger is from the June issue of Living magazine, and it’s made from fresh salmon fillets, cold-smoked or cured salmon, and dill. They’re quick to make and hold together well. If you’d like to grill them though, you might want to use a fish or vegetable tray on top of the grill rack just in case. And, if you choose to brown them in a skillet, they cook in just a couple of minutes per side.

The recipe calls for one pound of fresh salmon and two and a half ounces of thinly sliced smoked salmon. The fresh salmon is cut into large chunks which are chilled before being pulsed in a food processor. The goal is to chop the big chunks but not to a smooth state. The smoked salmon was finely chopped by hand and then stirred into the chopped fresh salmon. Last, chopped fresh dill was added, and the patties were formed. It’s suggested that four patties be formed from the salmon mixture, but since I was dealing with some rather large buns, I divided the mixture into three portions for a better fit. After heating a little oil in a skillet, the burgers cooked for a scant two minutes per side. They just begin to brown, and the salmon barely cooks through. They were topped with mustard and arugula.

The mix of fresh and cured salmon gave these burgers a nice mix of flavors which the dill accented well. And, chopping the fresh salmon just enough but not too much is the key to great texture. For three simple ingredients, they combined perfectly for a very worthy burger.

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