Bite Of MN: Super Bowl Salmon Burgers
Working in the food world brings me on all sorts of adventures. In addition to blogging, I do some side projects and one of the most exciting projects would have to be working with Betty Crocker. Not only was I able to develop recipes for the latest Betty Crocker Bisquick magazine (on newsstands now -- the one with the yellow cover), but I was also able to visit the Betty Crocker Test Kitchens and learn from the pros.
Recipe development can be a lengthy process and while I won't bore you with all the information, development requires an eye for detail, a commitment to consistency, and an awareness of emerging consumer trends. Of course, it requires a lot of tasting as well, which is a treat when working with delicious recipes like the one below.
With Super Bowl Sunday fast approaching, these Jammin' Salmon Burgers from Food Network star, Aaron McCargo Jr. (host of Big Daddy's House) are a great alternative to the typical burger-fare associated with the big game. Easy to make ahead of time, these can also be formed into bite-sized patties and served without the bun as fun finger food.
Be sure to check out some of his other tailgating recipes on the Betty Crocker website.
Jammin' Salmon Burgers
Adapted from Aaron McCargo Jr.
(serves 4)
For Burgers:
2 teaspoons freshly chopped parsley leaves
1/2 sweet onion, diced
2 eggs, lightly beaten
1 cup panko bread crumbs (Japanese bread crumbs)
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt
1 lemon, zested
1/4 cup dill mayonnaise (see recipe below)
2 (5-ounce) cans Alaska skinless and boneless pink salmon, drained well
2 tablespoons olive oil
For Dill Mayonnaise:
1/2 cup mayonnaise
1/2 lemon, juiced
2 tablespoons freshly chopped dill leaves
Pinch cayenne pepper
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Preheat oven to 400°.
In a small bowl, combine ingredients for dill mayonnaise and stir well. Set aside.
In medium bowl, combine parsley, onions, eggs, panko, black pepper, salt, lemon zest and 1/4 cup of dill mayonnaise. Add drained salmon and mix well. Form mixture into 4 patties and set aside. (If making ahead, place patties on a plate, cover with plastic wrap, and store in the fridge until ready to cook.)
In a large skillet over medium heat, add 2 tablespoons of olive oil. Place burgers in skillet and cook until browned on each side, flipping once. Place in oven for 3 to 4 minutes to keep warm.
Serve on buns with dill mayonnaise.
