Chill: 1 hour
Cook: 4 minutes
Servings:
2 to 4 burgers
Note:
A recipe from "Everyday Barbecue" {Ballantine, $24}, by Myron Mixon with Kelly Alexander. Mixon, billed as the "winningest man in competitive barbecue" and a judge on the reality television series, "BBQ Pitmasters," recommends chilling the salmon patties for one hour before grilling for easier handling. "Take special care not to overcook them: Juiciness is the key to a good salmon burger," he notes.
1 pound skinless salmon fillet, cut into 1-inch pieces
1 egg, lightly beaten
1 tablespoon each: fresh lemon juice, Dijon mustard
1/4 cup chopped green onions
1 clove garlic, minced
1/2 teaspoon salt
Freshly ground pepper
1/2 cup prepared tarter sauce
1 tablespoon fresh dill
1 teaspoon grated lemon zest, {optional}
2 to 4 sesame seed rolls, split
Red onion slices
4 to 8 Bibb lettuce leaves
1. Place the salmon, egg, lemon juice and mustard in a food processor; pulse until coarsely ground. Transfer the mixture to a bowl; mix in the green onions, garlic, salt and pepper. Gently form into two to four 1/2-inch thick patties. Cover, refrigerate, at least 1 hour and up to 4 hours.
2. Heat a charcoal or gas grill to medium-high heat. Meanwhile, whisk together the tarter sauce, dill and lemon zest in a bowl.
3. Grill the rolls until toasted; transfer to plates. Spread the bottom halves generously with the enhanced tarter sauce. Grill the salmon patties uncovered until the fish is cooked through, about 2 minutes per side. Place the burgers atop the sauce on the rolls. Top each with onion slices, 2 lettuce leaves and the top half of each roll.
Nutrition information:
Per serving {for 4 servings}; 609 calories, 27 g fat, 9 g saturated fat, 188 mg cholesterol, 57 g carbohydrates, 31 g protein, 832 mg sodium, 1 g fiber.
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