Salmon Burgers | Everyday Dorie

I made salmon burger together with our friends at Cook-the-Book-Fridays, as we cook through the recipes in Dorie Greenspan’s Everyday Dorie. Instead of commenting about the salmon burger on his plate, my husband asked why I decided to make salmon burgers. It was an odd question. At the same time, it must be odd to see salmon burgers because I’ve never made them before. Usually, we have salmon filet straight up!

Apart from salmon filets, there are yogurt, scallions, dill, capers, lemon and two kinds of mustard (smooth and grainy) in the burger mix. There is a subtle flavor explosion in your mouth. As you can imagine: the herbs, the tang, the saltiness of the capers and the sharpness of the mustards; they are all there. But I don’t think I taste much of the salmon.

The only trouble is the salmon patties are delicate to pan grill. That is after they have spent some time chilling in the fridge and a firm press in a ring mold. In addition, a good size salmon burger needs a firm and deliberate hand to flip it in the pan. I’m anything but that!

Similar to the picture in the book, I serve the salmon burgers with the quick pickled onions (recipe on page 320) and slices of avocado. (To make the quick pickled onions: make a brine with 1/2 cup cider vinegar, 5 tablespoons water, 1 tablespoon sugar and some salt in a jar. Shake it. Add one thinly sliced onion. Mix well and refrigerate for 30 minutes.) Meanwhile, I made some brioche rolls using a yeast dough. I have to say I prefer the more open crumb of the brioche with a preferment using a sourdough starter.