Double Salmon Burgers (Recipe)

Double Salmon Burgers (Recipe)
  • 1 lb Boned, Skinned Salmon Fillet
  • 6 tbsp Fat-Skimmed Chicken Broth or Vegetable Broth
  • 1/4 cup Fine Dried Breadcrumbs
  • 1 tbsp Chopped Fresh Dill (or 1 tsp dried dill weed)
  • 1/2 tsp Salt
  • 1 Large Egg
  • Vegetable or Olive Oil
  • 4 Soft Potato Rolls or English Muffins, cut in half
  • 4 to 6 tbsp Smoked Salmon Cream Cheese Spread
  • Butter Lettuce Leaves, rinsed and crisped
  • Cucumber-Hearts of Palm Relish

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.


2. Make four foil strips 5 to 6 inches wide by 10 inches long. Fold each strip to form 5- to 6-inch squares, then fold in edges to seal layers. Coat one side of each foil square with vegetable oil. Divide salmon mixture into four equal portions, place a portion on oiled side of each foil square, and shape each into an evenly thick 4-inch-wide round. If making ahead, lay patties (on foil) in a single layer on a plate, cover airtight, and chill up to 1 day.

3. Place salmon patties on foil on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); cover barbecue and open vents. Cook patties until firm when pressed and pale pink in the center (cut to test), about 10 minutes. When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.

4. Spread the toasted side of each bun half with smoked salmon cream cheese. Layer bottom of each bun with lettuce and a salmon patty; top with cucumber-hearts of palm relish and set bun tops in place. Cucumber-hearts of palm relish: In a bowl, combine 1/2 cup diced (1/4 in.) seeded English cucumber, 1/2 cup thinly sliced canned hearts of palm, 1/4 cup rice vinegar, 2 tablespoons chopped green onions (including green tops), 2 teaspoons sugar, and 1/2 teaspoon salt (or to taste). Mix and let stand at least 5 minutes or cover and chill up to 1 day. Serve with a slotted spoon. Makes about 1 cup.


Recommended for You

Bass

MLF Pros: What's With the Moon?

G&F Online Staff

We're told to pay attention to the lunar phases. What do bass pros think?

Bass

MLF Pros: What's Your Go-To Lure?

G&F Online Staff - May 20, 2019

When all else fails, here's what these pros tie on.

Bass

Baitfish for Bass: Search, Suspend or Sink Crankbaits

Jason Houser - May 21, 2019

Crankbaits mimic exactly what they eat when hungry — other fish!

See More Recommendations

Trending Stories

Catfish

Understanding Catfish Spawning

Keith Sutton - June 06, 2006

Unlike many game fish, catfish can be harder to catch during the spawn. Here are some...

Catfish

10 Secret Catfish Baits You Didn't Know About

Anietra Hamper - April 02, 2015

We all have our "swear by" bait for catfish. For me, it is chicken liver, live shad or my...

Catfish

12 Great Catfish Baits

Jeff Samsel

Dozens of different bait types are commonly used for catfish, including these five great...

See More Stories

More Fish

Fish

6 Lip-Smacking Good Recipes for Striped Bass

Keith ''Catfish'' Sutton

Whether you are looking for an appetizer or an entrée, these 6 unique recipes offer...

Fish

Fish and Venison Recipes for You and Your Valentine

Game & Fish Online Staff

These fish and venison recipes are perfect for a night in with you and your sweetheart.

Fish

Quick and Easy Catfish Veracruz Recipe

Emilie Bailey

This super quick and easy recipe for Catfish Veracruz is low carb, keto friendly and packed...

See More Fish

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

×