Double Salmon Burgers

Double Salmon Burgers
Photo by James Carrier

Ingredients

  • Butter lettuce leaves, rinsed and crisped
  • Cucumber-hearts of palm relish (see below)
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • Butter lettuce leaves, rinsed and crisped
  • Cucumber-hearts of palm relish (see below)
  • 1 pound boned, skinned salmon fillet
  • 4 soft potato rolls or English muffins (4 in. wide), cut in half horizontally
  • + 15 more ingredients
    • 4 to 6 tablespoons smoked salmon cream cheese spread
    • 1 large egg
    • Vegetable or olive oil
    • 6 tablespoons fat-skimmed chicken broth or vegetable broth
    • 1 pound boned, skinned salmon fillet
    • 6 tablespoons fat-skimmed chicken broth or vegetable broth
    • ¼ cup fine dried bread crumbs
    • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
    • 1 large egg
    • Vegetable or olive oil
    • 4 soft potato rolls or English muffins (4 in. wide), cut in half horizontally
    • 4 to 6 tablespoons smoked salmon cream cheese spread
    • ¼ cup fine dried bread crumbs
    • ½ teaspoon salt
    • ½ teaspoon salt

1. Rinse salmon and pat dry; cut into 1/2-inch chunks. Pulse several times in a food processor to coarsely grind, scraping down container sides once or twice between pulses. In a bowl with a fork, mix ground salmon with broth, bread crumbs, dill, salt, and egg until mixture is thoroughly blended....

View full recipe at My Recipes

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