© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, Jul 2001, p81
These burgers are easier to handle if theyare chilled for one hour before grilling. They would be great with rice salad and cucumber slices. Grill pound cake topped with crushed sweetened strawberries and whipped cream makes a lucious finale.
10 ounces skinless salmon fillet, cut into 1-inch pieces
3 tablespoons plus ½ cup purchased tartar sauce
2 tablespoons chopped fresh dill
¼ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon grated lemon peel
2 sesame-seed rools, split
Red onion slices
4 Bibb lettuce leaves
Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in a processor. Blend using on/off turns until coursely ground. Form into two ½-inch patties. (Can be made 6 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Whisk ½ cup tartar sauce, 1 tablespoon dill and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves and top half of roll. Serve, passing remaining sauce.