From the galley:

Tarragon fresh salmon burgers

adapted from Bon Apétit, 1996

utilizes: coho salmon burger or portions

We don't know what's more of the show stopper in these burgers: salmon, or fresh tarragon. Fresh salmon is infinitely better in burgers than canned salmon: it stays moist, and stretches just 1 pound of meat into a hearty meal for four.

Not crazy about tarragon? Never fear! Any fresh herb would make a great substitute. We plan on trying basil next time we whip these up.

The most important step is mincing the salmon. After removing skin and pinbones, we slice the portion in half, "hamburger bun" style. Then, your two thin portions will be easier to mince into tiny pieces. No need to be gentle here - chop and mince until your heart's content - I'll only help the burger bind better.

Tarragon mayo pulls the whole burger together. We dipped our tots in it, too!

Again, tarragon haters - no fear. Any fresh herb can be used in place of tarragon.

Find the tarragon mayo recipe here.

We also used this recipe for quick pickled red onion! It's a great quickie garnish in a pinch, and no waiting for fermentation.

Cook Time: 10 min Prep Time: 30 min Serving: 4 burgers

ingredients:

Directions:

Burger patties:

1 pack coho burger (1 lb) or 1 lb fresh salmon, skin and pinbones removed*, minced into 1/4"
4 green onions, chopped
1 tbsp small capers, drained
1 tbsp fresh lemon juice
1 tbsp chopped fresh tarragon
1 tsp dijon
1 tsp white horseradish
1/2 tsp salt
1/2 tsp pepper
3 tbsp mayonaise
1/2 cup dry breadcrumbs (we used panko)
2 egg whites

Garnish:

4 brioche buns, toasted and buttered
1 large tomato, sliced
8 radicchio leaves, or arugula, or other lettuce of choice
Tarragon mayo
Pickled red onion (optional)

In a large bowl, combine all patty ingredients except breadcrumbs and egg whites. Can be prepped up to 6 hours ahead of time and refrigerated.
Melt butter in a heavy, cast iron skillet over medium-high heat. We used our cast iron in the traegar, but a stovetop will do just fine.
Combine breadcrumbs and egg whites into patty mixture. Separate into four even piles, form into patties.
Cook patties until browned and just firm to the touch, about 3 minutes per side.
Assemble brioche bun and burger, top with large slice of tomato, radicchio, liberal smear to tarragon mayo, and a dollop of pickled red onion.

Tip: Removing salmon skin can be tough. Here's a link to a tutorial; skip ahead to 3:00 for instructions specifically on salmon portions. Pinbones can be easily removed with a good pair of tweezers or needlenose pliers.

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From the galley:

Tarragon fresh salmon burgers

adapted from Bon Apétit, 1996​

utilizes: coho salmon burger or portions

We don't know what's more of the show stopper in these burgers: salmon, or fresh tarragon. Fresh salmon is infinitely better in burgers than canned salmon: it stays moist, and stretches just 1 pound of meat into a hearty meal for four.

​

Not crazy about tarragon? Never fear! Any fresh herb would make a great substitute. We plan on trying basil next time we whip these up.

Tarragon mayo pulls the whole burger together. We dipped our tots in it, too!

​

Again, tarragon haters - no fear. Any fresh herb can be used in place of tarragon.

Find the tarragon mayo recipe here.

We also used this recipe for quick pickled red onion! It's a great quickie garnish in a pinch, and no waiting for fermentation.

​

Cook Time: 10 min Prep Time: 30 min Serving: 4 burgers

ingredients:

Directions:

Burger patties:

1 pack coho burger (1 lb) or 1 lb fresh salmon, skin and pinbones removed*, minced into 1/4"

4 green onions, chopped

1 tbsp small capers, drained

1 tbsp fresh lemon juice

1 tbsp chopped fresh tarragon

1 tsp dijon

1 tsp white horseradish

1/2 tsp salt

1/2 tsp pepper

3 tbsp mayonaise

1/2 cup dry breadcrumbs (we used panko)

2 egg whites

Garnish:

4 brioche buns, toasted and buttered

1 large tomato, sliced

8 radicchio leaves, or arugula, or other lettuce of choice

Tarragon mayo

Pickled red onion (optional)

​

In a large bowl, combine all patty ingredients except breadcrumbs and egg whites. Can be prepped up to 6 hours ahead of time and refrigerated.

Melt butter in a heavy, cast iron skillet over medium-high heat. We used our cast iron in the traegar, but a stovetop will do just fine.

Combine breadcrumbs and egg whites into patty mixture. Separate into four even piles, form into patties.

Cook patties until browned and just firm to the touch, about 3 minutes per side.

Assemble brioche bun and burger, top with large slice of tomato, radicchio, liberal smear to tarragon mayo, and a dollop of pickled red onion.

​

Tip: Removing salmon skin can be tough. Here's a link to a tutorial; skip ahead to 3:00 for instructions specifically on salmon portions. Pinbones can be easily removed with a good pair of tweezers or needlenose pliers.

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adapted from Bon Apétit, 1996