I really love just about any kind of burger: beef, turkey, veggie, black bean, buffalo ... even salmon burgers. We've made them a few times before. We have a great Cooking Light recipe for chipotle salmon burgers. But the July issue of Cooking Light featured a new salmon burger we had to try.
Here is the recipe. And here is what we did differently:
-We halved the recipe so we'd only have two burgers.
-Since there was such a little amount of salmon to put in the food processor, we ended up just hand chopping what we needed to chop.
-Rather than buying arugula, we just used the red lettuce we had from our CSA.
-The fourth step in the recipe calls for combining the arugula (or lettuce), onion, lemon juice and oil. We didn't do that. We just topped the burgers with lettuce and onion. Combining everything sounded kind of weird to me, actually.
The salmon patties turned out to be pretty small, but everything together was really tasty.
With the burgers, we had corn on the cob (we usually make them in the microwave--wrap in paper towel and cook two minutes on high per ear) and sauteed zucchini.