These burgers were sooo good on the grill! I eat baked salmon all the time but this was a nice change for summer and just as healthy. The recipe came from Cooking Light magazine. The writers did a great job of figuring out how to keep the burgers from flaking apart on the grill without adding egg or fillers. Turns out this can be done by making a salmon puree then mixing in the chunks of salmon to get the texture just right. Impressive! I also like the suggested combo of Dijon mustard and honey to slather onto the bun instead of the usual ketchup and mustard.
RECIPE:
1 lb skinless center-cut salmon fillets, cut into large chunks
2 tbsp Dijon mustard, divided
2 tsp grated lemon rind
2 tbsp fresh tarragon, minced
1 small shallot, minced
1 tbsp honey
1 cup arugula or other tangy lettuce
1/2 cup red onion, thinly sliced
1 tsp fresh lemon juice
splash extra-virgin olive oil
pinch kosher salt
pinch freshly ground pepper
Place ¼ lb salmon, 1 tbsp Dijon mustard, and lemon rind in a food processor; process until smooth. Spoon puree into a large bowl. Place remaining ¾ lb salmon in food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, tarragon, shallots, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a ½ inch thick patty. Cover and chill until ready to grill.
Preheat grill to medium heat. Combine the remaining 1 tbsp Dijon and honey into small bowl, and set aside. Combine arugula, onion, lemon juice, and oil in a medium bowl to make the burger topping.
Lightly coat both sides of burgers with cooking spray. Place patties on grill rack; grill 2 minutes. Meanwhile, lightly toast buns on grill. Carefully turn patties and grill for another 1-2 minutes until done.
Spread Dijon honey mixture onto bun, top burger with arugula-onion mixture. Serve with grilled fresh summer vegetables such as potatoes, cob corn, or summer squash.
