I have been craving burgers lately. And I have been reacting to beef. Much inflammation. Including grass fed beef. But I find when I am craving burgers it is really more that I am craving the protein and the iron. The iron is an ease fix because I have always been close to anemic. I start taking iron pills. Now the protein . . .
I eat a lot of vegetable protein but my body says at times it needs a more easily digestible type. I found this recipe on pinterest for salmon burgers. I tweaked it with what we had in the house and it was so good. I may be making it again soon. Maybe Sunday? I might try the brioche buns minus the squid ink that with the recipe. I just do not wish to track down squid ink.
salmon burgers
Note: adapted from Drizzle and Dip
1 pound salmon, skinned and bone
about 1/4 cup white onion, peeled and chopped coarsely
2 small slices of rye bread (about 2 tablespoons), broken up into chunks
1 teaspoon wasabi powder, or to taste
juice of one lemon, minus the seeds
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fish sauce
2 to 4 tablespoons olive oil
Put a cast iron skillet over medium low heat. Let heat.
Take a third of the salmon, in chunks, and put in a blender or food processor. Add the lemon, mayonnaise, mustard, wasabi, onion, fish sauce, and rye bread. Blend into a paste. Put in a bowl.
Chop the rest of the salmon into a fine chop.
Add the oil to the pan. Heat.
Shape the mixture into burgers. I made large burgers but you could make four. Cook four to six minutes a side. Four is more rare. Six is well done.
Serve on salad, with a cabbage salad, on bread. Just yummy. I am thinking about trying it with the exceptional smoked salmon we get from the fish market in Cascade Locks. I have been told, if you call, they will ship cans of their smoked salmon. Well worth it. I will document how the smoked salmon turns out if I do that one.