For best results, choose salmon from the meaty center of the fish and avoid portions cut from the tail section (where the body starts to taper). Tail-end flesh contains more connective tissue than center-cut fillets. Use black sesame seed buns, if available.
Place 1/4 pound salmon, 1 tablespoon mustard, and rind in a food processor; process until smooth. Spoon puree into a large bowl. Place remaining 3/4 pound salmon in food processor; pulse 6 times or until coarsely chopped. Fold chopped salmon, tarragon, shallots, salt, and pepper into puree. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Cover and chill until ready to grill.
Preheat grill to medium heat.
Combine the remaining 1 tablespoon mustard and honey in a small bowl, and set aside.
Combine arugula, onion, juice, and oil in a medium bowl. Set aside.
Lightly coat both sides of burgers with cooking spray. Place patties on a grill rack; grill 2 minutes. Carefully turn patties, and grill for an additional 1 minute or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 1/2 teaspoons honey mixture, 1/4 cup arugula mixture, and top half of bun.
Sorry, I like tarragon, but not in this recipe. I felt it was over powering, also I could've left out the salt all together; a little too salty and somewhat dry (that could've been my fault, letting them cook too long).
Wow...not sure why this recipe isn't getting better reviews, but it's terrific as is, no substitutions. The secret is to refrigerate the patties. I let it rest for 2.5 hours and had no problems grilling. As for how long to cook....it's a fish so it should be firm and some white will show. There's no reason for me to order this at a restaurant any longer when I can make it at home!
I was excited about making these burgers. But the end product was quite boring. Not a lot of flavor. I have had many cooking light burgers (with all different meats) that I have liked very much. These I would not make again but with an increase in spices might be ok.
I loved these burgers, quickly made them up for lunch one day using some leftover frozen salmon that I defrosted. Didn't have fresh tarragon and used agave instead of honey. Cooking time was longer than indicated, but these were absolutely delicious.
Up at the cabin this weekend and felt like kicking up the traditional burgers on the grill. So last night I made the salmon burgers and they came out great! Cooked them on the grill for approx 3 minutes on each side. Tarragon added great flavor. Used 2 large romaine leaves instead of the bun and agave necter instead of honey for the dijon mustard topping. I was very pleased with the consistance, flavor and nutritional content.
My roommate and I made this recipe last night and it was great. I don't eat hamburgers so I am always looking for recipes that are burgers but made with something else. I will be using this recipe a lot more :)
These were good, but I'd rather have my salmon marinated and grilled instead. The raw burgers were very soft and sticky, so I seared them quickly in a frying pan and then cooked them on an oiled grill basket so as not to lose any! They were almost as good heated up the next day. I was pleasantly surprised! The honey mustard sauce was superb!
Tried this on extended family and it was a big hit. Used wild salmon; substituted basil for tarragon and baby romaine for arugula. Make sure to allow time to refrigerate patties after forming. This firmed them up making them much easier to handle for cooking. Cooked in a grill pan on the stove top. Recommend cooking a little less than you think you like since they will finish as you go through assembling the sandwiches.
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