Silver Salmon Burgers


  1. Dice 4 ounces salmon into quarter-inch pieces. Set aside. Cut remaining fish into chunks and transfer to food processor, adding mustard, mayonnaise, lemon juice and zest, shallots, garlic, and cayenne. Pulse until pureed.
  2. Add pureed salmon to bowl of diced salmon. Add scallions, 2 Tbs. panko, 1/2 tsp. salt, and black pepper to taste. Fold gently until just combined.
  3. Line baking sheet with parchment paper and coat with olive oil. Divide salmon mixture in 4 mounds and place on parchment paper. Form mounds into burger patties. Cover and refrigerate for 30 minutes.
  4. Place remaining panko on plate. Coat both sides of patties in panko. Heat olive oil in large nonstick or cast-iron skillet over medium-high heat. Add patties and cook until browned, 3 to 4 minutes, adjusting heat as needed. Turn and cook until other side is browned and patty centers spring back when pressed, 3 to 4 more minutes.
  5. Transfer patties to plate lined with paper towel; season with salt. Serve on brioche buns; top with butter lettuce, onion and tomato slices, and tartar sauce.

Serves four

Beverage pairing: Chilled pale ale or Pinot Noir