4 T olive oil
1 cup finely chopped onion
4 oz dry white wine
1/4 cup freshly squeezed lemon juice
2 oz capers, rinsed
2 lbs chilled skinless, boneless salmon fillets, cut into small pieces and then coarsely chopped
3 cups Panko crumbs
2 T prepared horseradish
2 large eggs, beaten
3 T chopped fresh dill
sea salt & freshly ground black pepper
6 burger buns
avocado, mayonnaise, lettuce, tomatoes if desired
Heat oil in a small saute pan over medium-high heat and saute onion until lightly browned. Add the wine, lemon juice and capers and reduce heat to medium low. Simmer mixture until almost all liquid has evaporated. Scrape mixture into a mixing bowl. After the onions have cooled a little, add the chopped salmon, Panko, horseradish, eggs, dill, salt & pepper. Mix well and form into six to eight patties. Refrigerate until needed. The salmon patties may be made a day ahead.
To finish, grill on a medium BBQ grill or grill pan, or pan sear over medium heat until just done, about 4 minutes on each side. Don't overcook!
Serve on toasted buns with mayonnaise, lettuce and tomatoes if desired.
Recipe courtesy: Chef Roy Harland, Bentley's Gourmet Market and Bistro
TXT 24
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