Fresh Salmon Burgers with Tomato Tartar Sauce

By The Canadian Living Test Kitchen

204 people added this to their Recipe Box

Fresh Salmon Burgers with Tomato Tartar Sauce

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	433433 cal
pro	25 g25g pro
total fat	23 g23g total fat
sat. fat	4 g4g sat. fat
carb	31 g31g carb
fibre	4 g4g fibre
chol	69 mg69mg chol
sodium	926 mg926mg sodium
% RDI:	-
calcium	77 calcium
iron	1717 iron
vit A	77 vit A
vit C	1717 vit C
folate	4141 folate

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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.

Ingredients

1 lb salmon fillets , skinned1 1lb lbsalmon filletsalmon fillets, skinned
1 small onion , grated1 1small onion, grated
2 tbsp dry breadcrumbs 2 2tbsp tbspdry breadcrumbs
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
8 slices rye bread 8 8slices slicesrye bread or whole grain hamburger buns
4 leaves leaf lettuce 4 4leaves leavesleaf lettuce
Tomato Tartar Sauce:
1/2 cup light mayonnaise 1/2 1/2cup cuplight mayonnaise
1/3 1/3cup cupseeded tomatotomatoes, finely chopped
1 tbsp minced fresh parsley 1 1tbsp tbspminced fresh parsley
1-1/2 tsp capers , finely chopped1-1/2 1-1/2tsp tspcapercapers, finely chopped
1/2 tsp lemon juice 1/2 1/2tsp tsplemon juice
1 dash hot pepper sauce 1 1dash dashhot 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.

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