Craving a burger, but maybe not the typical beef? Try these fresh salmon burgers with an easy red onion and caper spread.
Salmon Burger with Red Onion Caper Spread
2017-10-31 14:05:56
Serves 4
Craving a burger, but maybe not the typical beef? Try these fresh salmon burgers with an easy red onion and caper spread.
Ingredients
- 1 1/2 lb skinless, boneless salmon
- 2 teaspoons Dijon mustard
- 2 shallots, peeled and cut into chunks
- 1/2 cup coarse whole wheat breadcrumbs
- Kosher salt and ground black pepper
- 3 tablespoons grape seed oil
- 4 whole wheat hamburger buns, sliced and toasted
- 4 leaves romaine lettuce, rinsed and dried
- 4 slices Ugly tomato
- 8 tablespoons red onion caper spread
Red Onion Caper Spread (makes 1 pint)
- 1/4 cup red onion, chopped and roasted
- 1/4 cup dill
- 1 lemon, juiced
- 1 teaspoon capers
- 2 tablespoons Dijon mustard
- 2 cups Vegannaise
- Kosher salt and fresh ground black pepper
Instructions
- Cut salmon into large chunks, and put about a quarter into container of a food processor, along with mustard. Turn machine on; run, stopping to scrape down sides, until mixture becomes pasty. Add shallots and remaining salmon, and pulse until fish is chopped and combined with puree. (No piece should be larger than a ¼-inch or so; be careful not to make the mixture too fine.)
- Scrape salmon mixture into a mixing bowl, then stir in breadcrumbs and season with salt and pepper to taste. Shape into four burgers.
- Heat a large non-stick sauté pan over medium-high heat. Add oil; add burgers and cook 2-3 minutes each side, turning once.
- Build burgers with buns and condiments.
For the Red Onion Caper Spread
- Preheat oven to 350ºF.
- Coat red onion in 1 teaspoon olive oil and cover with aluminum foil. Place in oven and roast for 30 minutes. Remove from oven and let cool for 10 minutes.
- Blend all ingredients, except Vegannaise, with a hand blender or in a food processor or blender. When mixture is smooth add Vegannaise. Season to taste with salt and pepper.
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