Salmon Burgers with Lemon and Capers
5 tbsp. olive oil
1 cup shallots, chopped
1 cup white wine (Pinot Grigio is nice)
1/2 cup fresh lemon juice
4 oz. capers, chopped
2 lbs. salmon fillets, skinned, bones removed, chopped
3 cups fresh French bread crumbs
2 large eggs, beaten
3 tbsp. fresh dill, chopped
1 1/2 tsp. salt
3/4 tsp. black pepper
10 hamburger buns
Mayonnaise, lettuce and tomato for garnish
Heat 4 tbsp. oil in a heavy skillet
over medium heat. Add shallots and sauté until just translucent.
Increase heat to medium high. Add wine, lemon juice and capers and cook
until almost all of the liquid evaporates, about 11 minutes. Transfer this
mixture to a large bowl and refrigerate for an hour.
Using on/off turns grind the salmon fillets in a food processor. Add the
salmon mixture to the shallot mixture. Mix in the breadcrumbs, eggs, dill,
salt and pepper. Form the mixture into 10 patties.
Heat 1 tablespoon of oil in a large, heavy skillet over medium-high heat.
Working in batches, add salmon patties to the skillet and cook until patties are
golden brown and cooked through, about 2 minutes per side, adding more oil as
needed. Serve burgers on your favorite buns with mayo, lettuce and tomato