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.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Tomato Tartar Sauce:
MethodTomato 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.
Nutritional facts Per serving: about
- Sodium 926 mg
- Protein 25 g
- Calories 433.0
- Total fat 23 g
- Cholesterol 69 mg
- Saturated fat 4 g
- Total carbohydrate 31 g
- Iron 17.0
- Folate 41.0
- Calcium 7.0
- Vitamin A 7.0
- Vitamin C 17.0