There's something fishy about these burgers...

If you remember a while back grilling out pescatarian style post, Lewis and I grilled some lemon-dill salmon burgers courtesy of Publix. They were good but really dense in texture. We've tried to make salmon burgers in the past, following a recipe that used canned salmon and they were god awful and ended up tasting like a tuna fish Captain D's burger meal (no offense...okay, maybe a little). Salmon burgers are a touchy subject, when one thinks of biting into a big juicy burger it rarely involves fish. These burgers, made with fresh salmon, are lighter in texture (more of a crab cake consistency) and flavor than regular boring beef burgers not to mention they're a heck of a lot better for you!

Salmon Burgers

makes three large patties

2 large salmon fillets, raw
1/3 cup Italian breadcrumbs
1 tsp salt
1 tsp white pepper
1 tsp paprika
1 tsp yellow curry powder (optional)
2 tsp lemon juice
1 TBS Dijon mustard
splash of hot sauce (optional)
3 lettuce leaves
3 slices of tomato
3 slices of cheese (we used chipolte gouda)
6 toasted sandwich buns (or in this case bread...we were lacking in the bun department)
spread of your choice, mayo, remoulade, we used honey mustard.

Directions:

1.In a food prosessor attached with fitted blade, puree salmon and mustard until almost smooth.

2.Transfer to a mixing bowl and add lemon juice, seasonings, and breadcrumbs. Form mixture into three patties.

3.Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 3 minutes per side, or until desired degree of doneness.