The Easiest Salmon Burgers Ever
It should all start with a small can of skinless salmon. Cafe Drake likes Trader Joe's variety because it's reasonably priced and wild caught. (We know you don't need us reminding you but farmed salmon is both lacking in flavor and devoid of many healthy antioxidants present in wild fish)
Take your can of salmon and flake it in a large mixing bowl, then add and mix in very well: 1 cage-free egg, 2 finely minced shallots (onion may be substituted), a inch piece of ginger, grated or minced very finely and 1 T. soy sauce. Season with salt and lots of black pepper. At this point you can also add, if you have around the house, any of the following: 1 minced clove of garlic, a few snipped chives and minced green chilies.
Slowly stir into the mix whole wheat bread crumbs, adding them until your mixture becomes thick and relatively stiff. Throw the bowl in the fridge for at least 30 minutes and up to 2 hours.
Remove mixture from fridge and form into patties of a desired shape. This recipe will make 2 large burgers. Fry the burgers over medium heat in vegetable or olive oil until browned and crisp on both sides, about 2-3 minutes per side. Try not to overcook lest the burgers become too dry.
Pat dry on a paper towel or dish cloth and serve along with rice or on a bun, topped with lettuce and tomato for example. Above, Cafe Drake utilized a homemade buttermilk English muffin (a gift from Ben T.) for our salmon burger, all slathered with toasted sesame mayo.
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