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Categories:
olive oil shallots white wine lemon juice capers salmon fresh breadcrumbs eggs dill salt ground black pepper buns mayonnaise tomato slices
Viewed: 54 - Published at: 5 years agoIngredients
- 5 tablespoons (or more) olive oil
- 1 cup chopped shallots (about 3 large)
- 1 cup dry white wine
- 1/2 cup fresh lemon juice
- 1 4-ounce jar capers, drained, chopped
- 2 pounds chilled skinless salmon fillets, cut into 1-inch pieces, any bones removed
- 3 cups fresh breadcrumbs made from French bread
- 2 large eggs, beaten to blend
- 3 tablespoons chopped fresh dill
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 10 hamburger buns, split, toasted
- Mayonnaise
- Lettuce leaves
- Tomato slices
Method
- Heat 4 tablespoons olive oil in heavy medium skillet over medium heat.
- Add shallots and saute until translucent, about 4 minutes.
- Increase heat to medium-high.
- Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes.
- Transfer shallot mixture to large bowl.
- Refrigerate until shallot mixture is well chilled, about 1 hour.
- Using on/off turns, coarsely grind salmon fillets in processor.
- Add ground salmon to shallot mixture.
- Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper.
- Form salmon mixture into 10 patties, dividing equally.
- (Salmon patties can be prepared 6 hours ahead.
- Transfer to baking sheet, then cover with plastic wrap and refrigerate.)
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.
- Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed.
- Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices.
