Salmon Burgers

Salmon Burger with Herbed Mayo and Grilled Pineapple

Homemade salmon burger patties flavored to your liking

Salmon is something that gets eaten fairly often in my house because my daughter believes that fish equates salmon . In an effort to diversify her diet a bit I decided to make my take on home-made salmon burgers. I would also say this is great way to use salmon that you may have purchased and later realise this isn't the best quality either by a fishy smell, the colouring or the not always visible sell by date on the packaging .

 I make these patties in a more chunky style , with a mix of ground and cubed salmon pieces. This is my preference because I often find minced salmon could be gritty and dense. I generally use my mini chopper to mince my salmon.

 I generally use a formula of :

• Fresh herbs - dill, tarragon, parsley, cilantro, jalapenos, green onions

• Savoury spices - garlic, mustard powder, paprika , coriander, ginger

• Citrus - lime, lemon, orange, grapefruit, pineapple juice

• Sweet - brown sugar, maple , teriyaki

 I should say that flavour combinations are endless based on your own preferences so feel free to experiment ! It should be noted that my kiddo was not in any way, form or fashion impressed with this burger but my husband and I love them !

Ingredients :

• 2 sprigs of thyme

• 2 finely minced garlic cloves

• 1 teaspoon of black pepper

• 2 teaspoons of salt

• 1 teaspoon of brown sugar

• 10 capers

• 2 sprigs of dill

• 2 stalks of green onion/ scallion/ chives

• 3 tablespoons of breadcrumbs

• 1 teaspoon of coriander

• 1 teaspoon of fennel

• 1 tablespoon of lime / lemon juice

• -8 oz salmon

• 1/2 cup (4 oz) of minced salmon

• 1/2 cup (4 0z) of cubed salmon

• 1 tablespoon of oil

 Preparation:

• Divide salmon into two 4 oz portions .

• Place one portion of salmon in a food processor with lime juice, garlic cloves, capers, sprigs of dill, green onions, coriander and fennel and pulse until mixture is a smooth paste .

• The second portion of salmon cut into 1/8 inch sized cubes (or larger if preferred).

• Add the salmon mixture, cubed salmon and breadcrumbs into a large mixing bowl. Season with salt, black pepper, brown sugar and thyme leaves.

• Gently mix together all the ingredients to incorporate and shape into patties . Divide the mixture into 4 and shape into balls , then gently press / flatten into a burger patty shape.

• Heat cast iron skillet / fry pan with oil until hot and add salmon patties. Leave the patties for about 6-8 minutes or until the edges of the patties start to turn brown. High heat ensures a lovely brown crust on the patties and helps prevent breakage as the salmon mixture is soft.

• Flip patties gently and cook for 4-6 mins until a similar brown crust is created.

• Remove from the pan and serve.

Serving suggestions:

• Toasted bun with garlic aioli and a grilled pineapple ring.