Bev had been wanting some salmon cakes (patties) so we grilled enough fresh salmon for a meal with enough leftover to whip up a batch of cakes the next day. I found several recipes but when Bev said she wanted a salmon burger on some rye bread that she had, I looked up recipes for the burgers to see if they were the same as the cakes. I came across one from Mark Bittman and it had several less ingredients than the cakes.
1½ pounds skinless, boneless salmon – See Note
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
½ cup coarse bread crumbs – I used Panko
1 tablespoon capers, drained – I chopped them a little
Salt and freshly ground black pepper
2 tablespoons butter or olive oil - I used both
Lemon wedges- we didn’t use
Tabasco sauce – we didn’t use
1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run -- stopping to scrape down the sides if necessary — until the mixture becomes pasty.
2. Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
3. Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
4. Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high.
5. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once.