Ingredients 16 oz. boneless, skinless salmon, frozen for 30 minutes, cut in chunks
1 1/2 tsp. dijon mustard
1 tbsp. lemon juice 1 egg, beaten
1/2 tsp. salt, 1/2 tsp. black pepper
2 green onions, cut in half
1/4 cup panko bread crumbs
2 tsp. olive oil
Place one-fourth of the salmon, mustard & lemon juice in the bowl and pulse blend until chopped.
Add the egg, salt & pepper, and green onion, and the rest of the salmon and blend until combined, but chunky.
Remove the blade carefully.
Hand stir in panko crumbs.
Shape mixture into 4 burgers. In a nonstick sauté pan, heat oil over medium- high heat.
Add salmon & cook until golden outside & cooked through, about 2 to 3 minutes per side. Serve on buns with lettuce, tomato & red onion.
Personalized Note: We doubled the recipe but still had to do it in two separate batches. We did not have panko bread crumbs, but Progresso, plain bread crumbs, worked well. We served without rolls, but had bread available for those who desired more of a sandwich style. We had Dijon mustard and capers available for toppings.