Salmon Burgers

This recipe reminds me of one of my life’s highlights.

Many years ago, I ran a community kitchen for a senior men’s club. We’d meet once a month in a community centre to cook and share a meal together. There were between 12 to 15 gentlemen from the ages of 65 to 90. I enjoyed our time together and especially appreciated listening to them reminisce about their heroic days fighting in the world wars.

In the kitchen, they banded together as if they were building a back porch. They’d stroll in, roll up their sleeves and get to work. Everyone had their unspoken duties to perform, based on their skill level and comfort. This ranged from organizing cupboards, sweeping floors, making coffee, cleaning and, of course, cooking.

I was tasked with setting up the menu, buying the groceries and steering the ship.

One day, I decided to make these salmon burgers. However, we didn’t have a food processor to grind the salmon, so we cut it into chunks. Needless to say, the burgers didn’t stick together and were a tad difficult to eat. Watching the guys valiantly try to eat them was like watching 2-year-olds play with their food. Chunks of salmon flew out of their hands and mouths and landed everywhere. They were gracious about this inconvenience; however, it wasn’t until I put out some knives and forks to use that things settled down.

The lesson here is: If you decide to make this recipe and don’t have a food processor, I suggest you cut the salmon into very small pieces. Enjoy.

Salmon Burgers with Fresh Dill

Salmon Burgers

Makes 4 burgers

1 pound fresh salmon, such as sockeye
2 tablespoons plain 2% Greek yogurt
4 green onions, chopped
1 tablespoon fresh dill, chopped
1 tablespoon capers, drained
1 tablespoon Dijon mustard
1/4 teaspoon pepper
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon salt
1/2 cup breadcrumbs

Canola oil for cooking

To serve:

4 hamburger buns
Avocado, sliced for topping
Lettuce, for topping
Mayonnaise, for topping

Directions:

Put the salmon in a food processor and pulse four to six times until it's finely chopped, but not into a paste.

Place in a bowl and combine with all the ingredients. Shape into patties.

Lightly coat a frying pan with oil and heat over medium-high heat. Cook the burgers in two batches (you don't want to overcrowd them in the pan) for about three to four minutes per side. Serve immediately on hamburger buns with the avocado, lettuce and mayonnaise.

Serve with carrot coleslaw.