Tuesday, June 7, 2011

Salmon Burgers with Tarragon

Hot on the heels of making tuna bouchons are salmon burgers. The bouchons reminded me of these salmon burgers. I must admit, I prefer these burgers. They are better if one is a fan of a crunchy vegetable texture. (The bouchons are good for those who favor soft cheesiness.)

My sister shared this recipe with me a number of years ago. Since she left for college, she has been my primary source, introducing me to new food and recipes. If you want some advice from her yourself, check out her posts here: Serious Eats - Tam Ngo


Salmon Burgers with Tarragon
(adapted from Bon App├ętit, March 1996)

14.75 oz and 5 oz of canned salmon
4 green onion bottoms or 1/8 onion, chopped
1 tablespoon drained small capers
1 tablespoon fresh lemon juice
1 teaspoon dried tarragon or 1 tablespoon chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon prepared white horseradish
1/2 teaspoon pepper
1/2 teaspoon salt

3 tablespoons mayonnaise or 3 eggs
1/2 cup dry breadcrumbs
butter or oil

Combine first 8 ingredients in medium bowl. Add mayonnaise (or eggs) and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Mix breadcrumbs into salmon mixture. Form into ten 1-inch-thick mini patties. In non-stick pan, melt butter (or oil) over medium heat. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side.

1 comment:

  1. You can chop and add half of a red pepper too.

    When I use just a 14.75 oz can of salmon, it makes approximately 10-12 palm-sized patties.