Yields 2 very large burgers
(ingredients pictured above)
12 ounces of salmon, chopped with a sharp knife
2 tablespoons finely diced red onion
2 tablespoons diced green onion
1/4 cup finely diced roasted red peppers
2 cloves of garlic, minced
1/4 cup very dry bread crumbs (I actually added more right before cooking the burgers to help them hold together)
2 tablespoons minced fresh parsley or cilantro
salt and pepper
Mix together all the ingredients except the salmon, then gently fold in the salmon and shape into patties like below.
Because the patties are rather delicate, it works best to pan sear these in a non-stick skillet on medium heat until lightly browned on one side, then turn the burgers, lower the heat to medium low, cover, and cook until done, about 5 minutes more. Serve the salmon burgers without a bun with a healthy dollop of the Roasted Red Pepper Aioli (made by mixing 1/4 cup mayo with 1/4 cup roasted red peppers and a clove of garlic in a food processor until creamy) and a mound of shredded cucumber on top or serve on a traditional bun with condiments of your choice.