Borzell Salmon Burgers

Borzell Salmon Burgers
ingredients
all
1/4 lb salmon
cut into 1-inch pieces
1 tbsp Dijon mustard
2 tsp lemon rind
grated
3/4 lb salmon
cut into 1-inch pieces
2 tbsp tarragon
minced
1 tbsp shallots
finely chopped
salt
to taste
pepper
to taste
1 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp honey
1 cup arugula leaves
1/2 cup onion
thinly sliced
1 tsp lemon juice
1 tsp extra virgin olive oil
4 whole hamburger buns
toasted, about 1 1/2 ounces
cookware
1
Place 1/4 pound salmon, 1 tablespoon mustard, and grind in a food processor; process until smooth. Spoon purée into a large bowl.
2
Place remaining 3/4 pound salmon in food processor; pulse 6 times or until coarsely chopped.
3
Fold chopped salmon, tarragon, shallots, salt, and pepper into purée. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch thick patty. Cover and chill for at least 30 minutes to help them set so that they don't fall apart on the grill.
4
Heat 1 tablespoon extra virgin olive oil in a large skillet over medium high heat. Cook burgers 2-3 minutes on each side, or until just cooked through. Do not over cook.
5
Combine 1 tablespoon mustard and honey in a small bowl, and set aside.
6
Combine arugula, onion, juice, and oil in a medium bowl. Set aside.
7
Place 1 patty on bottom half of each bun; top each serving with 1 1/2 teaspoons honey mixture, 1/4 cup arugula mixture, and top half of bun.
source: adapted from myrecipes.com