Grilled Salmon Burgers
- 2 large eggs
- 1 medium shallot, medium dice
- 3 tablespoons coarsely chopped Italian parsley leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seeds
- 2 pounds skinless salmon fillets, pin bones removed and cut into 1-inch pieces
- 1/4 cup panko breadcrumbs
- Vegetable oil, for coating the grill
1Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses. Add about a third of the salmon and pulse 5 times until most of the large pieces are slightly chopped. Add another third of the salmon, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks. (Don’t overprocess—you’ll end up with tough, dry burgers.)
2Transfer the mixture to a large bowl and stir in the panko until thoroughly combined. Divide evenly into 8 (3-inch) patties about 1/2 inch thick (they’ll be about 1/3 to 1/2 cup each).
3Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
4Using a flat spatula, transfer the salmon patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 minutes. Using a clean spatula, flip the burgers, close the grill, and cook until the patties are just cooked, about 4 minutes more.
5Top with Mango Salsa; Soy Rémoulade; Roasted Garlic Aioli; Jalapeño Tartar Sauce; or Tzatziki.
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