Portobello Salmon Burgers

We love our new Kitchen Aid food processor! It's so sleek and sexy, don't you think? The efficiency and quietness of this processor is incredible. Anyway, I digress. We used about 5 oz of salmon and chopped it in cubes, then it went into the food processor to mince, but not too minced.

The salmon should have this kind of consistency. In to the mixing bowl, we added 2 chopped green onion, 1 tbsp cilantro, 2 tbsp Old Bay Seasoning, 1 egg white, 4 tbsp panko bread crumbs, 1 tsp garlic powder, 2 tbsp olive oil, 1/2 cup roasted red peppers, 1 tbsp fresh basil, and 1 tsp pepper. (We got a little carried away, but everything went well together!). Oh, keep in mind this makes like 8 salmon patties.

Luckily we had some nice Portobello mushrooms in the fridge, so it went perfectly with this burger. Season with some salt and pepper and drizzle with olive oil and cook over the stove, flipping it so it cooks evenly, until soft.

We formed 1/2-inch thick patties and cooked it in a frying pan (you can also grill outside if you want to put the effort). Cook about 4 minutes on each side (depending on the thickness).

To complete our masterpiece, we toasted an English muffin, added the salmon patty with melted provolone cheese on top, then layered it with our chipotle mayonnaise we made (we mixed mayo with the Chipotle Garlic Sauce from All Spice Cafe we used for the previous post), tomato, arugula from our backyard, and finally the portobello mushroom. What burger is complete without some fries? Sweet potato fries to be exact!

It's definitely a bit of a challenge working with fish to create a burger, but we successfully managed to make it moist and flavorful, for the sake of our friends who were there to test them!