Clinton’s Salmon Burger is a delicious alternative to your classic burger.
SALMON BURGER WITH DILL AND CUCUMBER
1 pound salmon fillets (skinless, half cut in 1/4-inch dice)
1/2 bunch scallions (white and light green parts only, finely chopped)
3 tablespoons fresh dill (chopped)
1 lemon (zested)
2 teaspoons Dijon mustard
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
1/2 cup creme fraiche
1/2 lemon (juiced)
4 brioche rolls
3 tablespoons butter (melted)
1 tablespoon poppy seeds
bibb lettuce leaves
thinly sliced English cucumber
Preheat a large cast iron skillet or griddle to medium-high heat.
In a large bowl, add the diced salmon meat and place in the refrigerator to chill for at least 5 minutes.
In the bowl of the food processor add the remaining salmon and process until finely ground. Remove to the bowl with the diced salmon meat.
Add the scallions, dill, lemon zest, dijon, breadcrumbs and mayonnaise. Season with salt and pepper and mix until just combined, without breaking up any of the salmon lumps. Form into 4 patties.
Add olive oil to the cast iron skillet or griddle. Place patties on the cast iron and cook until golden brown on both sides and cook until medium, about 2 minutes per side.
To Serve: In a small bowl add the creme fraiche and lemon juice and mix to combine. Season with salt and pepper.
Brush the top of the brioche buns with butter and sprinkle with poppy seeds. Brush the insides of the bun with butter and place on the griddle to toast, about 30 seconds.
Place a piece of bibb lettuce on the bottom bun and place a salmon patty on top of the bibb lettuce. Spread creme fraiche on the top bun. Top the salmon patty with some crunchy cucumbers and the top bun. Serve.
Tip: Try this burger with crab meat for a different flavor. Shape the patties in advance and keep in the refrigerator until ready to sear!