So the other day, I’m flipping through my magazines and MyRecipes.com, looking for easy weeknight dinners. (This is a recurring theme on the weekend for me, just prior to the weekly grocery trip.) I came across this recipe. A recipe that for whatever reason, I would normally pass by without a second glance. What made me pause and consider it this time? It’s all about mindset, I suppose. I was in the mood to break out of my rut. (The rut that has, at times, caused my husband to tease me, saying “Chicken, again?”) This recipe looked intriguing to me when I read it, so I made it a point to add it to the following week’s menu. We don’t normally have a lot of seafood, aside from shrimp, so this was definitely a change of pace for us. And change is good, right?
I thought so, I thoroughly enjoyed these! The burgers were light, with flavorful punches of cilantro and just the slightest bit of heat from the jalapeños. And the dressing was cool and refreshing, a perfect compliment to the juicy salmon burger. John wasn’t so enthusiastic. (Then again, hamburgers, for him, mean beef, with cheese on top, maybe some chili, but a burger shouldn’t be made from salmon or have “weird” stuff on it.) Oh well, more for me! I ate leftovers the following night – and wasn’t disappointed in the least. They made a perfect summer meal.
These burgers work well cooked on a George Foreman grill, a grill pan, or in a frying pan with a touch of oil or cooking spray. They are delicate patties, however, so take care when turning. We enjoyed them with a simple side of steamed broccoli, but a side salad would also work really well here.
For the dressing:
1/4 c mayonnaise
1 T chopped fresh cilantro
1 T fresh lime juice
pinch ground black pepper
Combine ingredients for dressing in small bowl. Cover and chill.
For the patties:
1 lb salmon fillet, skinned and cut into 1-inch pieces
1/4 c dry breadcrumbs
2 T chopped fresh cilantro
2 T chopped green onions
1 T chopped seeded jalapeño pepper
2 T fresh lime juice
1/2 t salt
1/4 t ground black pepper
Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and remainder of ingredients and pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions. Shape into patties, about 3/4 inch thick each. Refrigerate until pan is heated and ready.
4 whole wheat hamburger buns
12 slices (1/4 in thick) cucumber
4 leaf lettuce leaves
Heat a grill pan to medium-high heat. Coat pan with cooking spray. Add patties to pan and cook 2 minutes. Carefully turn patties, cook 2 minutes or until done.
Spread about 1 T mayonnaise mixture on each bun, spreading it more thickly on the bottom half. Top each with salmon patty, 3 cucumber slices, 1 lettuce leaf, and then top of bun.
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