Salmon Burgers with Tomato Chutney
Ingredients: serve 41 ¼ pounds skinless salmon, cut into 1 – inch pieces
½ cup panko (Japanese – style bread crumbs)
½ cup chopped fresh cilantro
2 tablespoons mayonnaise
8 scallions, minced
3 tablespoons lemon juice salt and pepper
2 tablespoons vegetable oil
1 tablespoons Asian sweet chili sauce
2 beefsteak tomatoes, cored, seeded, and chopped
4 hamburger buns, split
Procedures:
- Adjust oven rack to upper third position and heat broiler. Pulse Middle salmon in food processor until mixture even finely chopped pieces and coarsely chopped appear at approximately 2 pulses. Processed salmon Transfer to large bowl and repeat with remaining salmon. Mix panko processed salmon, 6 tablespoons cilantro, mayonnaise, 3 tablespoons chives, 1 tablespoon lemon juice, 1/2 teaspoon salt and ¼ teaspoon pepper. Being a mixture of four 3 ½ inch patties. Refrigerate patties for 10 minutes.
- Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium - high heat until bright. Add the remaining onions and ginger and cook until fragrant, about 1 minute. Add the chili sauce, tomato and remaining lemon juice and cook until very thick, about 6 minutes. Add the remaining cilantro and season with salt and pepper. Transfer chutney to bowl and lift the pan.
- the remaining oil over medium heat until shimmering. Cook salmon patties until browned on both sides and the center is slightly undercooked, about 4 minutes per side. Meanwhile, lay buns cut side up on a rimmed baking sheet and toast under the broiler until lightly toasted, about 2 minutes. Arrange burgers on each roll and top with sauce. Serve.
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