Update and Redux: J – Don’t call these fish-wiches … no way. These delicious guys are serious, rich and flavorful seafood burgers … no matter what size you make them. Like nothing we’d ever had. Make patties a day in advance, chill and bring out 30 minutes before cooking. Wonderful.
C – I need to get filet-o-fish out of my mind.
Every time I think of a fish burger, I think filet-o-fish burger. You know the ones that you buy for $1 at that McRestaurant food chain. They’re horrible. The patties are all greasy with mystery fish and lots of fillers. Yup, that stuff.
I guess making a good fish burger will help me get rid of that memory.
This salmon and shrimp burger will do it. I wanted a salmon burger. Jim wanted salmon and shrimp to be a little different.
I was fine with it. It would give this fish burger a more complex taste.
I really liked this recipe. No flour or eggs as a binder. Only salmon, shrimp and breadcrumbs. It really makes a difference in taste.
I was really amazed. I loved the panko breadcrumbs on the outside. They were nice and crispy. I also liked that they weren’t deep fried. It felt healthier.
It was a great burger. Nice and filling. Full of fish. I loved that they were really flavorful. I could taste the shrimp and salmon in the burger.
It was so amazing. Of course, adding the fresh vegetables really made the perfect burger. This was a great fish burger.
Ok, that old filet-o-fish memory is almost gone.
| Burger Week: Salmon and Shrimp Sliders |
- ¾ pound salmon fillet, skinned and bones removed, divided
- ¾ pound shrimp, peeled, veins removed, divided
- 2 tsp Dijon mustard
- 1 Tbsp mayonnaise
- 1 Tbsp lemon juice
- Pinch of cayenne pepper
- 2 scallions, chopped
- 1 Tbsp thyme, chopped
- 1 cup, plus 2 Tbsp panko breadcrumbs
- Salt and pepper to taste
- 2 Tbsp grapeseed oil for cooking
- A few leaves of lettuce
- 6 slices tomatoes
- 6 sliced spring onion
- 12 pickle slices
- 6 slider buns, sliced
- Sriracha mayonnaise
- Cut salmon into two equal pieces. Cut ½ of the salmon in small pieces.
- Cut ½ of the shrimp into small pieces.
- Add the salmon and shrimp pieces into a food processor.
- Add Dijon mustard, mayonnaise, lemon juice and cayenne pepper.
- Pulse until it turns into a paste.
- Cut the remaining salmon into ¼ inch pieces. Cut shrimp into ¼ inch piece also.
- Place cut pieces of fish and paste in a mixing bowl.
- Add salt and pepper, 2 tablespoons breadcrumbs, scallions and thyme. Mix well.
- Divide the salmon mixture and form into bun-sized patties. Place the patties in the refrigerator for 30 minutes.
- Once chilled, salt and pepper the panko breadcrumbs. Mix well.
- Heat a saute pan with 2 tablespoons of grapeseed oil.
- Place the salmon/shrimp burgers into the breadcrumbs and coat well.
- Add the patties into the hot oil. Cook for 3 minutes on each side or until golden brown.
- Once cooked through, place patties on paper towel to drain.
- While waiting for the burgers to cook, heat another saute pan with oil and toast the buns, cut side down.
- Place sriracha mayonnaise on to bottom of the bun.
- Add the salmon/shrimp burger on top.
- Top with onions, tomato, pickles, more sriracha mayonnaise and lettuce.
- Add more sriracha mayonnaise to the bun top.
- Place on top of the burger.
- Serve.
- Enjoy!
This salmon and shrimp slider is now engraved in my brain.
Loved it. Can’t wait to eat another for dinner tonight.