These crunchy salmon burgers have complex flavours and great texture. They can also be made into sliders for kids without having to change up the ingredients!

Crunchy salmon burgers with lemon and tarragon

Serves 4

Ingredients:

• 1½ pounds boneless, skinless salmon fillets or steaks, cut into 2-inch pieces
• ¾ cup panko bread crumbs
• 2 scallions, root ends removed and finely sliced
• 1 large egg, slightly beaten
• Juice and zest of ½ small lemon
• 1 tbsp Dijon mustard
• 2 tsp minced fresh tarragon
• 3 tsp chopped dill
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp freshly cracked black pepper
• 3 tbsp canola oil, plus 1½ tablespoons
• 2 tbsp unsalted butter, plus 1 tablespoon
• 4 brioche buns, sliced, buttered and toasted

Method:

Process the salmon in a food processor until coarsely ground (scraping down the sides as necessary). Transfer the salmon to a large bowl. Add the bread crumbs, scallions, egg, lemon juice and lemon zest, mustard, tarragon, dill, garlic and salt and pepper and mix until all the ingredients are incorporated.

With a 3- to 4-inch ring cutter, form the salmon mixture into patties. Place the ring cutter on a plate, pack the salmon mixture into it and then gently remove the ring cutter. Place the patty on a clean plate. Repeat until all the patties are formed.

Preheat a large cast-iron skillet over high heat for 2 minutes. Add 1½ tablespoons of the canola oil and 1 tablespoon of the butter to the skillet. Add half the patties to the skillet and cook on both sides until they have a crispy golden coating, about 4 minutes per side. Reduce the heat to medium and cook for about 2 minutes more per side, or until the patties are cooked through. Remove them to a clean plate. Cook the second batch the same way in the remaining 1½ tablespoons canola oil and 1 tablespoon butter.

Serve the salmon burgers on toasted, buttered brioche buns and top with mayo and your choice of condiments.

Variation for kids:

Follow the instructions for the adult version, but run all the “green stuff” through the food processor with the salmon. This helps disguise them. Also, “kid size” the burgers, making sliders rather than normal-size patties. Cut the brioche buns or your kid’s favourite burger buns down to slider size to keep them happy and wolfing down the Super Salmon Sliders.

Courtesy Dean McDermott
The Gourmet Dad
@imdeanmcdermott