Salmon Burger Recipe of 12-11-2015 [Updated on 21-12-2018]
Salmon burgers are a light second course and tasty to serve with a simple salad or in the middle of a hamburger bun. I bought them a few times at the supermarket in the fresh counter, I like them a lot but they cost a fortune, so this time I decided to make them myself. The version I have chosen to prepare does not contain eggs or potatoes, but has mustard which acts as a binder. For this reason, you will want to chop the salmon very well and let the burgers harden in the fridge for at least 30 minutes so as not to run into trouble. Today I am late and very fast, just 2 days of absence from work that seems to explode in my hand, so I leave you to the recipe of salmon burgers and go to recover the n thousand things to do;) Basins and see you later: *
How to make salmon burgers
Clean the salmon (it must be skinned and boned).
Chop it with a knife or, more simply, pass it in the mixer.
Then put it in a bowl with mustard, salt, pepper and parsley.
Mix well until you have a homogeneous mixture.
Then start forming the burgers: put half of the mixture in a 10 cm pastry cutter, placed on parchment paper.
Repeat the process with the second burger. Put them in the fridge for half an hour to make them compact better.
Heat a little oil in a non-stick pan and start cooking the burgers over medium-low heat.
Once you have a nice browning, turn gently with a spatula and brown the second side as well.
Serve immediately on the plate or in a nice sandwich, perhaps with lettuce and tomato.