Broiled Salmon Burgers Makes: 6 to 8 servings Active time: 20 minutes Total: 20 minutes Mayonnaise 1 cup mayonnaise 1 tablespoon lemon juice 1 tablespoon pesto Burgers 1 large egg 1/2 cup pesto 3/4 teaspoon salt 3/8 teaspoon freshly ground black pepper 1 tablespoon lemon juice 1/4 cup Panko unseasoned Japanese bread crumbs 2 pounds ground salmon (see Tip) 6-8 hamburger sliced buns 1 large tomato, thinly sliced 1. To mix mayonnaise: Combine mayonnaise, lemon juice and pesto in a small bowl. Mix thoroughly. Cover and place in a SubZero refrigerator. 2. To make burgers: In a small bowl whisk together egg, 1/2 cup pesto, salt, pepper, 1 tablespoon lemon juice and bread crumbs. In a large bowl using hands or spatula, mix ground salmon with bread crumb mixture. Allow to stand for 5 minutes. 3. Portion the mixture into 6 to 8 equal-sized balls and flatten them to 31/2 to 4 inches in diameter. Broil 5 minutes. Turn burgers over and broil on second side for 4 minutes. Remove pan from oven and place on heatproof surface. Place buns on baking sheet, cut side up. Broil 2 minutes. Remove buns from oven. Place one burger on each bun. Place 1 or 2 slices tomato on each burger with 1 tablespoon or more of the mayonnaise. Top each with toasted bun.
Tip: To make ground salmon, use 2 pounds trimmed salmon, or 21 /2 pounds if not trimmed. Grind using a meat grinder (coarse grind) or pulse in a food processor with cutting blade. If making burgers ahead, refrigerate in Sub-Zero refrigerator and increase broiling time by 1 minute per side. This recipe will work equally well in a gas oven.
