Filet-O-Fish Salmon Burger

Ingredients:
1 pound skinless, boneless salmon
3 teaspoons Dijon mustard
1 onion, diced
1/2 cup breadcrumbs
1/2 teaspoons thyme leaves
2 tablespoon capers, drained and roughly chopped
Salt and pepper to taste
1-tbs butter
1-tbs olive oil


Start by cutting all the fish into 1-inch chunks. Then divide the fish in half. Putt half in food processor, along with the mustard. Process the fish, scraping down the sides as needed, until the mixture becomes pureed and paste like.

The purpose of this mixture is to act as a binder. When it gets cooked the coarser fish will stay a bit more rare and moist, but the “burger” will bind together.

Add the remaining salmon to the paste, as well as the diced onions. Pulse the machine in quick on and off bursts until the fish is coarsely chopped and well combined with the puree. Be careful not to chop the mixture to finely because you will get a dense burger that will easily overcook.

Scrape the fish mixture into a bowl, mix in the breadcrumbs, thyme, chopped capers with some salt and pepper.

Shape the mixture into four equal sized burgers. They should be refrigerated at least an hour and up to 24 hours.

Heat in skillet over medium-high heat. Add the butter and oil. Cook them for 2-3 minutes on each side.

I accredit the base of this recipe to SippitySup blog. It's a good alternative to a beefy burger.