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Recipe for salmon burgers

Key to this burger is using belly, the fattiest part of the salmon.

Ken Goodman

Key to this burger is using belly, the fattiest part of the salmon.

Serves 6

Salmon belly is the best part of the fish, often used for salmon tartare, but ideal for burgers because it is the fattiest part of the fish. It’s incredibly flavorful and will stay juicy when cooked.

pounds salmon belly
1tablespoon soy sauce
1teaspoon Dijon mustard
2cloves garlic, chopped
¼cup chopped fresh parsley
1egg
cups panko
Salt, to taste
Juice of ½ lemon
6burger or brioche buns

1. Cut 2 pounds of the salmon into strips and freeze for 20 minutes or until stiff. Roughly chop the remaining ½ pound of salmon.

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2. In a food processor, pulse the frozen salmon until coarsely ground.

3. In a bowl, combine the ground and chopped salmon, soy sauce, mustard, garlic, parsley, egg, and panko. Using your hands, shape the salmon into 6 patties, about ½-inch thick. Sprinkle with salt. Refrigerate.

4. Pour the charcoal into the grill so it piles up against one side of the kettle. Fill a charcoal chimney with hardwood lump charcoal, crumple two pieces of newspaper and stuff them below the coals. Light the newspaper. Wait about 10 minutes for the charcoal to become fully ignited. Flames should be just starting to peek through the top of the pile. Carefully, wearing heatproof gloves, pour the lit charcoal over the unlit charcoal.

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5. Place the burgers on the grate directly over hot coals and grill for 3 minutes. Turn and continue grilling for 2 minutes or until a meat thermometer inserted into the center of the patties registers 135 degrees. If the burgers look done but have not reached that temperature, move them to the cool side of the grill and continue to cook, covered, until they reach the temperature. Transfer the burgers to a platter, sprinkle with lemon juice, and tent loosely with foil. While the burgers are resting, toast the buns. Adapted from “Wicked Good Burgers”

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