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These. Seriously. I’ve had my share of salmon burgers – most of them frozen and shrinkwrapped, tasty but dry. I’ve never fallen in love with a salmon burger until today. These were made with fresh salmon – steelhead trout, actually – roughly chopped, which makes all the difference, texture-wise. Doing it in the food processor would turn them into paste – and using a knife took all of five minutes to produce a loose mixture that barely held its shape as a patty, but cooked up nicely as one, turning golden and crusty in a hot cast iron skillet. In about five minutes. I’m on a bit of a burger bender these days. (For charity, right? It’s the least I could do. Really.) And while I do adore a good beefy burger, I was challenged to come up with some alternatives to the usual red meat – and I’m so glad I was, or I would never have known these exist. They’re moist and juicyContinue reading

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