Salmon Burgers

 

For the burger:

.75 to 1.00 lb salmon fillet
10 Saltine crackers, smashed to crumbs
1 round tbsp Dijon mustard
1/2 large Vidalia onion or one medium sized red onion
1 tbsp vegetable oil
1 tbsp lemon juice
3 or 4 potato buns depending on the size of the burgers

For the tartar sauce:

1/4 cup light mayonnaise
1 tsp lemon juice
1 tbsp sweet relish

For the fries:

1 medium to large Russet potato

Poach the salmon in simmering water, about 10 minutes. I used a .82 pound previously frozen fillet. Fresh would have been much more expensive. Don't use the stuff in the can. Use fresh, frozen or previously frozen.

When the tip of the knife can pierce the fish easily, it's cooked.

Scrape off the flesh from the skin. Place the salmon in a bowl and continue to flake with a fork.

Rough chop the onion and use a food processor or mini-prep to mince it up. Of course, if all you have is chef's knife, use that.

Put the salmon in the food processor with the onion and pulse until you have a fine mince. Again, a chef's knife will work.

In a bowl add the salmon, onions, Dijon mustard and lemon juice and mix well with a spatula or using your hands.

Add the Saltine crumbs and mix well. Make the crumbs by placing the crackers in a Ziploc bag and smashing them with the side of your fist or by using the blunt end of a meat hammer.

Form the mixture in 1/4 to 1/3 lb patties.

Put the oil in a hot pan and fry the patties, about 5 minutes per side. Remember, everything is cooked so all we want to do is get a nice sear on the burgers.



For the fries, wash and scrub the potato. Cut off the ends off of the potato. Cut the potato in half, lengthwise. Cut the halves lengthwise into 1/4 inch slices. Toss the fries with some oil and bake on a rack for 20 minutes at 425 degrees. As soon as they are out of the oven, season with salt and powdered rosemary.



Mix all the ingredients for the tartar sauce: Mayonnaise, lemon juice and sweet relish.

To assemble, generously spread the tartar sauce on the top bun.

Lay the burger down on the bottom bun. Top with tomato, sliced pickles and lettuce.