Salmon Burgers

During spring break, we visited my brother and his family in Charlottesville, Virginia. Jeremy is a great cook and feed us some really delicious food. One night for dinner he made some excellent salmon cakes. The flavor profile was complex but not overpowering. When planning my menu for this month, I decided to try my hand at them. To be different, I served them as burgers. This recipe comes together in a snap with a food processor. You can also do the chopping by hand—it will take a little longer. Jeremy’s cakes had a more pronounced Asian flavor; mine are more reminiscent of crab cakes. Enjoy!

Salmon Burgers
1 lb. salmon, cut into chunks
1/2 cup panko (Japanese breadcrumbs)
1 shallot, chopped
1 garlic clove, minced
Zest and juice from 1 lemon
1 Tbsp. coarse-grained mustard
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh parsley
1 egg
1 tsp. salt
1/2 tsp. pepper

1. Combine salmon and next 3 ingredients in a food processor. Process until finely chopped. Spoon into a bowl, and stir in lemon zest and juice and remaining ingredients. Shape into patties, and place on a wax paper-lined baking sheet. Refrigerate for 30 minutes
2. Cook salmon patties in a lightly greased grill pan for 4 minutes per side or until done. Serve on toasted buns with rémoulade sauce, lettuce, and tomatoes.