In these United States of America, the hamburger is close to an unalienable right. That the burger should be made with 100 percent beef, and the bigger, the better, are truths many hold to be self-evident, especially fast-food advertising agencies. Try this better burger just in time for the 4th of July.

Makes about 5 half pound patties
2 pounds salmon fillet, skin off
12 ounces king oyster mushroom confit (see recipe)
1 egg, beaten
½ cup panko (Japanese breadcrumbs)
1 lemon, zested
2-3 tablespoons mayonnaise
3 scallions, finely chopped
Salt and pepper

Instructions:
1.
Cut half the salmon fillet into ¼-inch pieces and set aside.

2. Cut the other half of the salmon fillet into roughly ½-inch pieces; place in a cold food-processor bowl and pulse about five times. Add the egg, panko and lemon zest, and pulse until combined, about three to five pulses.

3. Place the salmon mixture into a bowl and add the ¼-inch pieces of salmon, mushroom confit, mayo and scallions. Season with salt and pepper.

4. Using a gloved hand or spatula, fold the mixture together; it will feel a little tacky. Cook a small tester piece in an oiled skillet to check for seasoning, and adjust as needed.

5. Form into patties and pan fry in oil. Add a bit of butter into the pan when the patties are close to being done cooking (ideally around medium-rare to medium).

 

Full Article: Seattle Times.

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