Thursday, February 28, 2013

gingery salmon burgers... 15 minutes

the goods:
5 hamburger buns
1 skinless salmon fillet, cut into 1-inch pieces
3 tablespoons minced peeled fresh ginger
1 tablespoon Dijon mustard
1/3 cup minced fresh chives
2 tablespoons olive oil
toppings, such as mayonnaise, lettuce, and tomato

In a food processor, pulse 1 bun until coarse crumbs form; transfer to a plate. Add salmon to processor and pulse until coarsely chopped but not pureed. Transfer to a bowl and add 1/3 cup breadcrumbs, ginger, mustard, chives, 1 teaspoon salt, and 1/4 teaspoon pepper; stir to combine.

Form into 4 patties, then coat with remaining breadcrumbs. In a large nonstick skillet, heat oil over medium. Add patties and cook until golden brown outside and opaque throughout, 4 minutes per side. Drain on a paper-towel-lined plate. Serve burgers in remaining buns with desired toppings.

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