Thursday, 12 March 2015

Fresh Salmon Burgers

Do you like hamburgers but want to try something different? Why not give these delicious salmon burgers a try? With a hint of lemon and dill they’re fresh but satisfying.

For 4 servings:
500–600g salmon fillets
2 slices bread
2 spring onions, chopped
2 tsp horseradish sauce
zest of 1/2 lemon, grated
1–2 tsp chopped dill
1/2 tsp salt
pepper to taste
about 1/4 cup panko or other dried breadcrumbs
about 1 Tbsp oil to fry

To serve:
4 hamburger buns
1/4 telegraph cucumber, thinly sliced

Dilled Sour Cream Sauce:
1/4 cup sour cream
2 Tbsp lemon juice
1–2 tsp chopped dill
salt and pepper to taste

Remove the pin bones from the salmon fillet and cut the flesh from the skin. Cut two-thirds of the salmon into rough chunks and the other third into 1/2–1cm dice.

Tear each slice of bread into 6–8 pieces and put them in a food processor. Process into crumbs then add the roughly chopped salmon, spring onion, horseradish and lemon zest. Process until the mixture is evenly mixed and forms a sticky paste.

Stir the diced salmon, dill, salt and pepper into the processed mixture.
Divide the salmon mixture into quarters and shape each quarter into a patty about 10–12cm across and 1 1/2–2cm thick. Dust both sides with the breadcrumbs. Refrigerate the finished patties for about 10 minutes.

While the patties cool, make the Dilled Sour Cream Sauce by measuring the sour cream, lemon juice and dill into a small bowl. Then stir until smooth and season to taste with salt and pepper.

Heat the oil over a medium to high heat in a non-stick frying pan. Add the patties and cook for 3–5 minutes per side until golden brown and firm when pressed gently in the centre.

Halve the buns (toast lightly if desired), arrange a bed of lettuce on the bottom half, then add the salmon patty. Top with sliced cucumber, a generous dollop of the Dilled Sour Cream Sauce, then the lid. Serve with a salad and perhaps some potato wedges on the side.

Photogrpahy: Lindsay Keats

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