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Tuesday, January 31, 2012

Fission Burger

Menu Notes:

  • These burgers are even more delicious with mascarpone, either as part of a side salad or spread thickly on sandwich thins to hold the burger.
  • This is my version of a recipe on Safeway's web site.

The Ingredients (for 6 burgers):
  • 1100 g (or 2½ lb) of salmon fillet
  • 2 slices of frozen bread (I prefer New York rye with caraway seeds)
  • 3 sprigs of rosemary (or 3 g; 1 tablespoon)
  • 2 g (or 1 tsp) of finely ground white pepper
  • 2 g (or ½ tsp) of salt
  • 2 eggs 
  • 30 ml (or 2 Tbsp) of Dijon mustard
  • 15 ml (or 1 Tbsp) of prepared horseradish
  • one quarter of a medium-sized onion
  • olive oil
The Method:
  1. Chop the salmon until it is in small pieces approximately 3 mm (or ⅛ in) cubes and place in a mixing bowl.
  2. Break the frozen bread slices into smaller pieces and place in a food processor or blender (or grate on a manual grater) with the rosemary, pepper, and salt until the mixture is fine and thoroughly mixed.
  3. Lightly beat the eggs.
  4. Chop the onion finely.
  5. Mix the mustard, horseradish, eggs and onions together.
  6. Add the dry and wet ingredients into the salmon and mash or stir until thoroughly mixed.
  7. If there is time, chill the mixture in the refrigerator for a half hour to make step 9 easier.
  8. Pour cooking grade olive oil in a pan to a depth of approximately 5 mm (or ¼ in) and heat on medium high.
  9. Form 6 patties with the salmon mixture. (Patties can be frozen, then thawed for use on a future occasion.)
  10. When the oil is hot enough to bubble around a small piece of the salmon, fry the patties for 3 to 4 minutes on each side.
Fission Burger with salad and mascarpone
Fission Burger on sandwich thin with mascarpone

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