Ingredients for Salmon Burger Recipe

Series Summary

Are you finally getting tired of the same old thing for lunch? You love greasy hamburgers, but lately something has been missing from your daily taste experience? Are you caught in a vicious cycle, but just can’t kick the habit? Maybe you don’t have to. You’ve tried adding steak sauce, bacon, jalapeños. That worked for awhile. You’ve tried eating a burger on a sourdough bun (which is great, by the way) with a little bit of soy sauce and a wedge of avocado. You’ve even go so far as to infuse the burger with all sorts of flavors, with some measure of success. But have you ever considered changing the meat itself?

In this free cooking series on video, learn how to make gourmet burgers with salmon patties and nice beurre blanc or tartar sauce. I know, a complete taste revolution, right? Chef David Postada will walk you through this unique take on the traditional hamburger step by step. Learn the ingredients needed, how to skin and poach the salmon, how to prepare the seasonings, how to make tartar sauce, how to mix your salmon cakes and make patties, how to sauté them in a pan, and how to put it all together and serve. Do yourself a favor: try this recipe next Sunday afternoon, when you’re feeling adventurous enough to go on a taste safari. The results are sure to be extraordinary!

Video Transcript

"DAVID POSTADA: Hi. This is Dave for Expert Village. Today, we're going to make one of my all-time favorite comfort foods, salmon cakes. Alright, here's some of the ingredients we're going to need for our salmon cakes today. Okay. We're going to need two cups of loosely packed crumbled cooked salmon. You can either have it in a can like this or we're going to show you how to make it fresh which is my preference. Half a cup of cornflake crumbs, two green onions, chopped, one quarter cup of finely chopped celery, one quarter cup mayonnaise, two tablespoons of chopped, fresh thyme or two teaspoons of dried, we already have the fresh here, a dash of Worcestershire sauce and one large egg and butter to saute in. For our salmon cakes today, we're going to make two types of sauces. One is going to be a tartar sauce. This is going to be homemade. Mayonnaise is not the homemade part of it, but it's really nice and fresh. It's a little bit different than you're used to just getting out of a jar. There's nothing wrong with that, but it's really a nice flavor and that will go on a bun with the salmon cake, more like a salmon burger. And then we're also going to make a sauce that, a beurre blanc sauce with dill. That's going to be nice if you're just going to have the cake on a plate. So here's the recipe. For the tartar sauce, you'll need one cup of mayonnaise or salad dressing, one tablespoon of lemon juice, one large dill pickle cut into pieces or, in this case we're going to use pickle relish. I like that better anyway. A quarter cup of, or a quarter small onion and a tablespoon of capers and one teaspoon of chives, snipped. And then for your beurre blanc sauce, you're just going to want three tablespoons of butter, melted, one tablespoon of flour, it's going to make a nice roux. We'll add one cup of milk and we'll add some dry dill to that."