Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Wednesday, July 7, 2010
I love me a good salmon burger! Or crab cake or lobster cake. Or….okay, okay, I LOVE SEAFOOD! But one of the hardest things about making seafood burgers (or patties) is keeping the darn thing together while its on the grill or cooking in the pan. There’s nothing worse than watching your precious fish fall through the grates of your BBQ grill. Sure, you could use more wet filler to bind (like egg or mayo) but there’s a balance…the right balance between fish, binder and breadcrumbs.
Too much binder and the patty turns out soggy bleh. Too much breadcrumbs and that’s all you taste!
Want to know how to I form the patty so that it stays together? (p.s. the recipe is below, first link)
Salmon Burger Recipe – on Steamy Kitchen on TLC (I used salmon, panko, shallots, lemon zest, lemon juice, parsley)
Asian Salmon Burger Recipe (one of my very first posts EVER on Steamy Kitchen!)
Salmon Burger Recipe a la Mark Bittman from Ezra Poundcake
Salmon Burgers a la Martha Stewart & Rachael Ray from YumSugar
Salmon Burgers with Chipotle Aioli by One Perfect Bite
Perfect Salmon Patties by Dana on Tasty Kitchen
Salmon Burger with Wasabi Soy Glaze on Kitchen Daily
**Big thanks to Smith Bites for creating my “sonic brand” (giggle!) the jingle that you hear in the video, as well as the animation. We’ll be sharing the process of how we came up with that jingle soon!