Mine Don’t Taste Like Yours (a Salmon Burgers Recipe)

Too often I hear at Suppers, "Mine don't taste like yours." So while I'm driving myself crazy trying to learn how to make my cell phone work like a camera so I can blog Suppers, I thought I'd try to do the truly impossible and and write a precise recipe. I never follow recipes. In fact, I seem to be constitutionally...I seem to be constitutionally incapable of following a recipe. It’s a blessing and a curse. It means every day I serve up something new (blessing); it means some one has to follow me around with pad and pencil to wrest a recipe from me (curse).

While making salmon cakes at Suppers this week, I heard the old refrain again, “Mine don’t taste like yours.” So today I’m at Camille’s house recreating salmon burgers (which are actually mostly vegetables) and taking my first stab at creating my own blog post. Take a look at the pictures and then follow the recipe.

Salmon Burgers Recipe

Get all the ingredients measured and ready to go in bowls.

Form balls first, then gently level them.”

Leave lots of space on the frying surface for ease of flipping

NO PATTING. NO MASHING. ONLY ONE FLIP. Or you’ll be serving salmon hash (which sounds like something I should do on purpose sometime soon.) You may lift one to peak and see if they’re getting done.








Make enough for today’s meal plus some to reheat. While breakfast chili is still our #1 most popular recipe for stable blood sugar and mood chemistry, salmon burgers for breakfast is second. You can learn about the breakfast challenge here:

Plus, as one mom said, “My teenager hates fish, but she loved the salmon burgers.” The burger format may be the best weapon against fast food. Hmmmmm, broccoli burgers, Anyone?

Ingredients
1 large, 15 oz. can of salmon
½ box alfalfa sprouts or other fine sprouts
1 cup canned white beans, drained
2 eggs
olive oil
½ cup almonds, ground fine or almond meal
½ small red onion, minced
1 red pepper, slivered very thinly
2 carrots, grated
1 half bunch parsley, finely chopped
1 tsp Dulse (sea vegetable) flakes or salt to taste
juice of 1 lemon
dash of pepper or to taste
½ tsp pepper or to taste
olive oil
Method
Drain canned salmon and empty into a large bowl. Flake with your fingers.
Pull apart and mix in alfalfa sprouts so they are well distributed.
Process together beans and eggs.
Add a drizzle of olive oil. Mix well.
Mix all with almonds, veggies, Dulse flakes, lemon juice, salt and pepper.
Heat olive oil in large frying pan.
Form salmon mixture into balls and level them to form burgers and place in the heated pan with just enough olive oil to coat the pan. Do not disturb while cooking.
Fry burgers till golden on each side, approximately 5 minutes on each side.
May be served plain or with tomato salsa.
Makes 15 – 20, about 6 servings.