Fresh Salmon Burgers
with Dill Caper Sauce
Recipe by ChefMike McCurdy
Ingredients Two (4-6 oz.) skinless salmon filets, cut into chunks 4-5 scallions (divided), white and pale green part only, cut into chunks (green part is for sauce) ¼ cup Italian parsley leaves, rinsed and dried 1¼ tsp. Old Bay seasoning 1½ tsp. Dijon mustard 1 egg white 1 tsp. fresh lemon juice
Dill Caper Sauce 4-5 Scallions, green part only (from Burger recipe) ⅓ cup Italian parsley leaves, rinsed and dried ¼ cup fresh dill sprigs 1 Tbsp. capers, drained & rinsed 1½ cups plain Greek yogurt ⅓ cup mayonnaise ½-1 tsp. fresh lemon juice, to taste Salt and pepper, to taste
Directions 1. Grind salmon using the Fusion Master Mincer fitted with the Fine Disc, into a medium bowl. Set aside. 2. In SuperSonic Chopper Extra, add white part of scallions and Italian parsley to the SuperSonic Chopper Extra and chop finely, then add to salmon. Add Old Bay, Dijon mustard, egg white and lemon juice to salmon. Mix thoroughly to combine. Using the Hamburger Press and Keepers, form mixture into 4 patties. 3. Cook burgers your way, you can fry in a Chef Series II Frypan, BBQ Grill Outdoors or cook using the MicroPro Grill. 4. Take two burgers and place into base of MicroPro Grill. Place cover in GRILL position. Microwave on HIGH power for 5 minutes. Repeat with remaining burgers. 5. To make sauce, in SuperSonic Chopper Extra, add green part of scallions and chop (4-5 pulls on cord). Add parsley, dill and capers and chop finely (5-6 pulls on cord). Add yogurt, mayonnaise and lemon juice. Pull cord 5-6 times until well-blended. Season to taste with salt and pepper. 6. Serve burgers on buns and top with dill caper sauce and your14 favorite burger fixings.
