Recipe: Salmon burgers
1lb boneless, skinless salmon fillet
1 T Dijon mustard
1 cup (about 6 crackers) Wheat Thins Tuscan Herb Flatbread crackers
Optional: Herb vinaigrette dressing to lightly dress Spring Mix to top burgers with
Layer a place of parchment paper on a jelly roll pan (any cookie sheet will also work) and have close to you as you work.
Slice salmon into 3" chunks and divide in half. Place crackers in your food processor and grind up on high until a fine crumb. Place one half of the salmon, the egg, and the mustard into the food processor with the crackers. Puree, about 15-20 seconds on high. Add other half of the salmon and pulse 6-8 times to roughly chop up the remaining salmon and gently incorporate. You could also chop the salmon on a cutting board and stir into the paste. You will want small chunks of salmon running through your puree.
Divide the salmon mixture into four equal portions. Wet your hands and shape one portion into a patty, approximately 4-5" across and about 1 1/2" thick. Lay on parchment-lined pan. Wet your hands in between shaping the next three patties. Wash your hands well and then, place the pan of patties in your fridge to firm up a bit, approximately 30 minutes.
When you are ready to grill (outside or in!), brush each patty with vegetable oil on both sides and season with salt and pepper. I use my hands to flip the patties as a spatula can misshapen them and/or rip them. I use about 1/4 tsp of salt and two dashes of pepper per patty.
Heat coals to 325-350 (or set your gas grill). Grill patties directly over the coals for 4 minutes per side.
Heat grill pan over Medium heat for 3-4 minutes. Using a paper towel dabbed in vegetable oil, pinched with tongs, slather the grill pan with oil and let heat up 2 minutes. Place patties on grill pan and let cook 4-5 minutes per side.