Ingredients:

  • 1 1/2 lbs (680g) boneless, skinless salmon fillet, cut into chunks
  • 1 medium red onion, coarsely chopped
  • 1 tablespoon crushed garlic
  • 3 tablespoons prepared Dijon mustard
  • 1/4 cup (60ml) REAL mayonnaise
  • Dash of cayenne pepper, to taste
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (50g) breadcrumbs, plus more as needed

Instructions:

  1. Puree red onion in a blender until smooth.
  2. Drain the pureed onion in a sieve, pressing to remove excess moisture.
  3. In the blender, combine salmon chunks, drained onion, garlic, Dijon mustard, mayonnaise (or substitute), cayenne pepper, salt, and pepper.
  4. Pulse the blender on low to medium speed until the mixture is coarsely ground, resembling ground beef.
  5. Transfer the mixture to a mixing bowl and gently mix in the breadcrumbs by hand. Add more breadcrumbs as needed until the mixture is firm enough to handle.
  6. Shape the mixture into 6-8 patties.
  7. Thaw the burgers. Set a broiler to low or medium heat. Place the burgers onto a lightly oiled sheet of foil. Cook until the top is a light brown. Flip the burgers and cook the other side.
  8. Arrange patties on a lightly oiled baking sheet lined with foil. Cook until the internal temperature reaches 145°F (63°C), and the burgers are cooked through (approximately 3-4 minutes per side, under a broiler, or 5-7 minutes per side in a pan).