Tuna or Salmon Burgers
- Total Time
- 20 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound center-cut tuna fillet, dark meat and connective tissue trimmed away, or salmon fillet preferably wild, skin and small bones removed
- ¼cup finely minced shallot or green onion
- 2tablespoons capers, drained, rinsed and coarsely chopped
- 2teaspoons grated fresh ginger
- 1tablespoon low-sodium soy sauce
- Salt
- freshly ground pepper to taste
- 1tablespoon sesame oil
- 1teaspoon Worcestershire sauce
- 2tablespoons chopped cilantro
- Olive oil for the griddle or pan
- Lime wedges for garnish
- Whole grain hamburger buns
- condiments of your choice
For the Tuna or Salmon Burgers
Preparation
For the Tuna or Salmon Burgers
- Step 1
Mince the fish using a sharp knife. Do not use a food processor. Add the remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon. Shape into ½-inch thick patties and refrigerate, if possible, for 1 hour.
- Step 2
Heat a heavy nonstick skillet or a griddle over medium-high heat. Brush with olive oil and turn the heat to medium. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Serve on buns, if desired, with the condiments of your choice.
- Advance preparation: You can make up the tuna or salmon mixture and form the patties several hours before you wish to cook them. Keep covered in the refrigerator.
Private Notes
Comments
I took mark Bittman's idea of processing a fourth of the salmon to a paste to bind the mixture, worked very well.
Can you us cann d salmon?
Since I 've always made salmon patties with a different recipe (using egg and bread crumbs), I thought I 'd try this recipe since it sounded delicious. Wanted to see how they would come out without a binder...the salmon crumbles were very tasty. How were they held together?
I followed this recipe precisely and the burgers completely fell apart. Any comments? It seemed bizarre to me that there was no binding agent like matzo meal or egss.
Tasty. They were not hanging together that well (perhaps not minced finely enough?) but no matter. I shaped them, covered them and popped them into the freezer for a bit, took one out and it was done in a few minutes on a round of baking paper in my air fryer. No mess and done perfectly. Topped with some fresh slaw and Thai sweet hot sauce on a sesame brioche. Nice quick, super tasty nosh.
Wow. Another winner from Martha Rose Shulman! Made with sustainably farmed salmon, no food processor. Mincing skin-on then using the knife to remove meat from skin made this part easy. No extra salt needed; the chopped capers, soy sauce and Worcestershire sauce are enough. Parsley is a wonderful substitute for those of who dislike cilantro. Half shallots and half finely sliced green onions made the best of both. Drizzled pan with olive oil and sauteed to browned perfection 2.5 min per side. LOVE
Note: mincing skin-on means leaving skin intact, so just cutting lightly through the meat. Also should read "sustainably farmed or caught salmon". That applies to all fish of course!