Double Salmon Burger

Double Salmon Burgers

SERVES 4
TIME 35 minutes

Ingredients
1 lb. boned, skinned salmon fillet
6 tbsp. chicken broth
1/4 cup fine dried bread crumbs
1 tbsp. chopped fresh dill
1/2 tsp. salt
1 large egg
Vegetable or Olive Oil
4 soft potato rolls, cut in half
4 to 6 tbsp. smoked salmon cream cheese spread
Butter lettuce leaves
Cucumber–Hearts of Palm Relish (recipe follows)

Directions
1. Rinse salmon and pat dry; cut into 1/2-in. chunks. Put in a food processor and pulse several times to grind coarsely, scraping down container sides between pulses. In a bowl, mix ground salmon with broth, bread crumbs, dill, salt, and egg.

2. Prepare grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Make 4 foil strips 5 to 6 in. wide by 10 in. long. Fold strips into 5- to 6-in. squares, then fold in edges to seal layers. Coat 1 side of each foil square with oil. Divide salmon mixture into 4 equal portions, place 1 on oiled side of each square, and shape into 4-in.-wide rounds.

3. Place salmon patties on foil on cooking grate; cover grill and open vents. Cook until burgers are firm when pressed and pale pink in the center (cut to test), about 10 minutes. When they’re almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.

4. Spread toasted side of each bun half with smoked salmon cream cheese. Layer bottom of each bun with lettuce and a salmon patty; top with Cucumber–Hearts of Palm Relish and set bun tops in place.


PER SERVING 442 cal., 41% (180 cal.) from fat; 32 g protein; 20 g fat (5.3 g sat.); 31 g carbo (2 g fiber); 1,143 mg sodium; 130 mg chol.

Cucumber–hearts of palm relish
In a bowl, combine 1/2 cup diced (1/4 in.) English cucumber, 1/2 cup thinly sliced canned hearts of palm, 1/4 cup rice vinegar, 2 tbsp. chopped green onions (including green tops), 2 tsp. sugar, and 1/2 tsp. salt. Mix and let stand at least 5 minutes or cover and chill up to 1 day. Serve with a slotted spoon. Makes about 1 cup.