Salmon Burgers With Herbed Sherry Mayonnaise |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a Kat Cora recipe from iVillage. Ingredients:
2 cups mayonnaise |
3 tablespoons tarragon vinegar, white vinegar or 3 tablespoons rice vinegar |
3 tablespoons dry sherry |
2 teaspoons sugar |
2 teaspoons herbs, fresh chopped (anything on hand basil, parsley, chives, etc) |
12 ounces salmon |
1 red onion |
1 1/2 cups breadcrumbs |
1 egg |
1 teaspoon tabasco sauce |
1 scallion, finely chopped |
1 basil, spring finely chopped |
1 teaspoon kosher salt |
fresh ground black pepper |
1/4 cup flour, for dusting |
1/2 cup olive oil |
4 hamburger buns |
4 tomatoes, slices |
4 lettuce leaves |
4 red onions, slices |
Directions:
1. For the mayo: Whisk together all the ingredients for Herbed Sherry Mayo in a large bowl. (The mayo will keep in your fridge for up to 1 week, tightly covered.).
2. For the burgers: Cut the salmon fillet into 3 or 4 pieces and pulse in a food processor about 10 times, until coarsely ground. Don't overmix; you don't want the fish to turn into paste. Add the onion, bread crumbs, egg, and Tabasco and pulse a few times to mix. Transfer to a large bowl. Mix in the scalion, basil, salt, and 1/4 teaspoon pepper.
3. Shape the mixture into 4 patties, sprinkling on a few drops of water if the mixture is too dry to hold together. Pour the flour onto a plate and add a few grinds of black pepper. Lightly coat the salmon patties with flour on each side and set them on a plate.
4. Pour the oil into a large skillet (it should be 1/4-inch deep) and heat over medium-high heat until the oil shimmers but is not yet smoking. Gently place the salmon patties in the hot oil and cook until golden brown, about 3 minutes on each side. Line a plate with paper towels. When the burgers are done, transfer them to the paper-lined plate.
5. To assemble the burgers: Place each salmon burger on the bottom of a bun, spoon on the mayo, and top with the lettuce, tomato, and onion. Cover with the top half of the roll and serve.
|
|