I've had my share of salmon burgers – most of them frozen and shrinkwrapped,tasty but dry.I've never fallen in love with a salmon burger until today.These were made with fresh salmon – steelhead trout,actually – roughly chopped,which makes all the difference,texture-wise。Doing it in the food processor would turn them into paste – and using a knife took all of five minutes to produce a loose mixture that barely held its shape as a patty,but cooked up nicely as one,turning golden and crusty in a hot cast iron skillet.In about five minutes.
I'm on a bit of a burger bender these days.(Forcharity,right?It's the least I could do.Really.) And while I do adore a good beefy burger,I was challenged to come up with some alternatives to the usual red meat – and I'm so glad I was,or I would never have known these exist.They're moist and juicy with a crunchy edge – lots of crispy bits – and the layers of veggies,tangy mayo and soft bun?Seriously.
The tartar sauce: I feel like the term evokes images of pale yellow sauce in a jar,reserved for bad fish & chips.But.It's really just a tangy mix of mayo and pickles – gerkhins and such – which sounds to me exactly what I'd love on any burger.This ramekin of mayo,lemon juice and capers is so much better than I imagined,I may have finished the lot,spooned directly over slabs of ripe tomato and cucumber,cut into thin ribbons with a vegetable peeler.
I'm already plotting when we can be together again.