Fresh Salmon Burgers with Tomato Tartar Sauce
This sauce does double duty: it moistens the patty then tops it, adding a fresh and creamy note to the burger. Use less expensive tail pieces of salmon if you can. Be sure to run your fingers along the top of the salmon. If you feel any tips of bones, pull them out with tweezers.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 433 |
| pro | 25 g |
| total fat | 23 g |
| sat. fat | 4 g |
| carb | 31 g |
| fibre | 4 g |
| chol | 69 mg |
| sodium | 926 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 17% |
| vit A | 7% |
| vit C | 17% |
| folate | 41% |
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1 lb (500 mL) salmon piece or fillets, skinned
1 small onion, grated
2 tbsp (25 mL) dry bread crumbs
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
8 slices rye bread (or 4 whole grain hamburger buns)
4 leaves leaf lettuce
Tomato Tartar Sauce:
1/2 cup (125 mL) light mayonnaise
1/3 cup (75 mL) finely chopped seeded tomato
1 tbsp (15 mL) minced fresh parsley
1-1/2 tsp (7 mL) capers, finely chopped
1/2 tsp (2 mL) lemon juice
Dash hot pepper sauce
Preparation:
Tomato Tartar Sauce: In small bowl, combine mayonnaise, tomato, parsley, capers, lemon juice and hot pepper sauce. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Cut salmon into chunks. In food processor, pulse together salmon, 1/4 cup (50 mL) of the sauce, onion, bread crumbs, salt and pepper until finely chopped. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until golden and digital thermometer inserted sideways registers 158°F (70°C), about 10 minutes.
Meanwhile, grill bread until slightly crisp, 3 minutes. Sandwich lettuce, patty and remaining sauce in bread.
Cut salmon into chunks. In food processor, pulse together salmon, 1/4 cup (50 mL) of the sauce, onion, bread crumbs, salt and pepper until finely chopped. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until golden and digital thermometer inserted sideways registers 158°F (70°C), about 10 minutes.
Meanwhile, grill bread until slightly crisp, 3 minutes. Sandwich lettuce, patty and remaining sauce in bread.
Additional Information
- Tip: To remove salmon skin, place salmon, skin side down, on cutting board. At corner of narrow end, cut between flesh and skin just enough to grip skin. Holding skin with paper towel and knife angled slightly down but without moving, pull skin back and forth to cut between skin and flesh.
Source
Get Grilling: Summer 2007
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