Salmon Burgers
This cook was a modified version of the Food Network’s Perfect Salmon Burgers recipe. I used ingredients that I had on hand as substitutions to the recipe when needed. These were a fantastic alternative to regular beef burgers, and the toddler loved them.
The Fish
For this recipe, I used two packages of Alid’s Sea Queen Wild Caught Pink Salmon Filets. These come in frozen, boneless, skin-off filets in 1 pound packages. These are relatively inexpensive when compared to fresh salmon, so they were perfect for grinding into burgers.
Turning the Salmon into Burgers
In a food processor, I added the two pounds of pre-cut and skinned salmon filets, two tablespoons of miracle whip, two tablespoons of regular mustard, one tablespoon of ground black pepper, a half cup of italian breadcrumbs, and a few pinches of salt. After combining these ingredients, I set the blender to pulse for 10-30 seconds, stopped and stirred, and repeated four or so times.
The Cook
I placed the burgers on a copper sheet, so they wouldn’t break apart or stick to the grill. I set my Traeger Lil Texas Elite 22 to high, which translates to 400 degrees of indirect heat. I left them on the grill for 30 minutes, and flipped them once half way into the cook. The time may be less if cooked on a traditional grill on direct heat.
These were served like a normal burger - on a bun with pickles, lettuce, ketchup and mustard. Delicious!