Salmon Burgers
If veggie burgers seem not quite substantial enough, but red meat is a bridge too far, these may be just the thing.
Salmon Burgers
1 1/2 pounds boneless salmon, skinned
2 tsp Dijon mustard
2 shallots (or 3 scallions), cut into chunks
1/2 cup panko (or fresh breadcrumbs)
1/4 tsp cayenne pepper
Juice of 1/2 lemon
Salt and fresh ground pepper, to taste
1. Cut salmon into 1 inch chunks. Put 1/4 of the salmon and the mustard in a food processor and mix thoroughly. Add the shallots and the rest of the salmon and pulse gingerly until combined but still chunky.
2. Transfer to a bowl and combine with panko, cayenne, lemon, salt and pepper. Form into three or four patties and refrigerate for at least 30 minutes.
3. Grill for 4 minutes per side. Serve on toasted buns.