This light, tasty burger proves that salmon can be every bit as satisfying as beef. The trick is to get the texture right.
Ground beef will stick together firmly to form a patty, but ground salmon alone can be soft and difficult to work with, and
a binder like breadcrumbs or eggs can blur the salmon flavor. Solution: For perfect texture, we puree one quarter of the salmon
into a fine paste and use it to bind the rest of the roughly chopped salmon.
The burgers are then flavored with classic fish condiments. Adding shallots offers a great oniony kick. Lemon zest and tarragon add complexity. The whole beautiful thing is finished with a deliciously tangy honey-mustard glaze.
View Recipe: Salmon Burgers