This morning on KSEE Sunrise, Chef Roy Harland of Bentley's Market and Bistro shows Faith Sidlow how to prepare a delicious and healthful twist on the traditional burger: Salmon Sliders.
These mini burgers are easy to prepare on the BBQ or indoors on a grill pan.
The yogurt sauce and butter lettuce leaves are all that’s needed for a perfectly balanced sandwich, so assembly is quick. These go great with Kettle-fried potato chips.
½ cup Greek style yogurt**
½ cup chopped green onion
2 Tbsp. capers, rinsed
2 Tbsp. chopped fresh dill
For the salmon patties
1 lb fresh boneless, skinless salmon, finely chopped by hand
3 egg whites, beaten
Juice of one lemon, divided
1 tsp sea salt
1 tsp freshly ground black pepper
¾ cup Japanese bread crumbs (Panko)
Combine sauce ingredients and mix well with the juice of half of the lemon. Place sauce in refrigerator for at least an hour, preferably overnight before using.
Mix the all the salmon patty ingredients together n a mixing bowl incorporating the juice of the remaining half lemon, until well combined.
Form mixture into eight patties. They should be about ½” thick.
Oil for coating grill or grill pan
8 mini burger buns, or Hawaiian Rolls*
8 butter lettuce leaves
Grill patties until nicely browned and cooked through, about 3 minutes on each side.
Grill buns lightly and assemble with a lettuce leaf and a generous spoonful of the yogurt sauce on each.