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Dinner Tonight: Salmon Burgers

Normally I'm suspicious when it comes to non-beef burgers, since a proper hamburger is such a marvelous culinary pinnacle. Why mess with a good thing? Yet so many preconceived notions have met their doom (see Nick's turkey burger and lamburger in earlier Dinner Tonight entries). I became a salmon burger believer at a restaurant near my old apartment in Brooklyn called Petit Crevette, where they served up not a dry crumbly abomination, but a moist patty that flaked like a fillet on a brioche bun. Saddled with a craving recently, I set out to find a recipe.

I ended up with this Mark Bittman recipe on Bitten, which solves the problem of holding the meat together by totally pureeing 1/4 of the meat into a paste which holds the larger chunks of salmon together. While some recipes call for mayonnaise or an egg to keep the patties intact, I liked this purer salmon-only approach.

The result is a wonderful way to enjoy salmon. Taking the cue from some other recipes I found, I stirred in a little lemon juice and parsley into mayonnaise to create an herby sauce. A perfect match for the rich, flaky burger.

Salmon Burgers

Adapted from Bitten

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