In the quest for a real good fish burger I turned my thoughts to using ground ‘fresh’ salmon. Living in the ‘prairie’ Province of Alberta, here in Canada, the most economical way to buy fish is either canned, frozen or smoked. The fresh fish we buy in our grocery stores here has to travel somewhat before it gets to us. Definitely, it goes without saying that the flavor is not going to be what people living on the coast experience. Nevertheless, with a little ingenuity we make it work. Brion and I both enjoy to have fish or seafood at least a couple of times a week.
To complete my ‘stuffed burger series’, I’ve made a a serious attempt to come up with a Mushroom-Cheese Stuffed Salmon Burger. I like the idea of putting a filling in between the salmon meat patties. So often fish burgers are deep-fried and overcooked, resembling the taste of what I imagine cardboard would taste like. Using fresh mushrooms and cheese certainly makes for a nice moist burger. Then just to make it a little more ‘gourmet’, top it off with a dollop of Fresh Cucumber-Dill Sauce.
Hopefully, out of the seven options, you were able to find at least one that will become a favorite at your house. By using some of these strategies to save you time, effort and money you will be able to get the most out of those wonderful days of summer ahead.
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- 2/3 cup English cucumber, diced
- 2/3 cup yogurt, plain
- 1/4 tsp dried dill weed
- 2 garlic cloves, minced
- 285 grams cremini mushrooms
- 2 1/2 Tbsp butter or olive oil
- 1 cup onion, diced finely
- 2 garlic cloves, minced
- 1 1/4 cups fine bread crumbs
- 65 grams Aged cheddar cheese, shredded
- 1/2 tsp dried thyme
- salt & pepper to taste
- 675 grams fresh ground salmon meat
- 1 cup fine bread crumbs
- 1 egg, lightly beaten
- 2 Tbsp fresh dill, chopped
- 2 tsp lemon juice
- 1 Tbsp Dijon mustard
- 1 tsp salt
- 1/4 tsp pepper
- 6 Ciabatta buns or your choice
Ingredients
Cucumber-Dill Sauce
Mushroom-Cheese Stuffing
Salmon Patties
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- In a small bowl, combine all sauce ingredients. Refrigerate until ready to serve.
- In a saucepan, melt butter & saute mushrooms with onions until golden. Add the garlic & saute for one more minute. Season with thyme, salt & pepper. Remove from heat, drain any excess liquids from sauteed mushrooms; chop the cooked mushrooms into small pieces. Add bread & cheese to mixture. Set aside.
- In a bowl, combine all salmon patty ingredients; mix well. Shape into 12 patties. Divide filling among half of the patties. Top with remaining 6 patties & press gently to seal edges enclosing all the filling.
- Preheat barbecue grill to a medium heat. Place salmon burgers on a sheet of greased aluminum foil or in a foil baking dish. Set pan on barbecue & cook for 6-8 minutes on each side or until burger is cooked through. Serve on lightly grilled Ciabatta buns with Cucumber-Dill sauce.
- Like in the case of some of the other burger choices, I made up a double recipe of the salmon patties ahead of time. Scoop them into an air-tight plastic container; cover them well with plastic wrap & freeze. When you want to serve, make the stuffing & sauce for however many your cooking, thaw some salmon 'scoops' & flatten into patties. Fill & cook as directed. Fast & easy, works for me!