Salmon and Gouda Burgers
650 g (1 1/3 lb) skinless, boneless salmon fillet
1 clove garlic, chopped
3 green onions, chopped
10 ml (2 tsp) finely chopped ginger root
5 to 10 ml (1 to 2 tsp) sesame seed oil, to taste
30 ml (2 tbsp) soy or tamari sauce
30 ml (2 tbsp) chopped fresh coriander
150 ml (2/3 cup) breadcrumbs or panko crumbs
90 to 125 g (3 to 4 oz) Gouda cheese, finely diced
Freshly ground pepper, to taste
4 to 6 small sesame seed burger buns
50 ml (1/4 cup) mayonnaise
125 ml (1/2 cup) grated carrots
24 thin cucumber slices
With a large, sharp knife or food processor, chop salmon finely.
Heat grill to medium-high or oven to 220 C (425 F).
In a mixing bowl, place all ingredients, except buns and garnishes. Season to taste and combine. Divide preparation into 4 to 6 parts and shape into patties.
Place patties on grill or on parchment-lined baking sheet on centre rack of oven. Cook burgers for 12 to 15 minutes, turning them over only once.
Heat buns and place burgers on them. Garnish with mayonnaise, carrots and cucumbers.
Makes 4 to 6 servings.
Tip: You can also cook burgers in a skillet over medium-high heat, 5 to 7 minutes per side.
Source: Dairy Farmers of Canada.