MARK BITTMAN’S FRESH SALMON BURGERS

THIS FRESH SALMON BURGER  TAKES ABOUT AS MUCH TIME AS A BEEF BURGER

Picture this: a salmon burger that’s juicy, and full of fresh salmon flavor. It all starts with fresh salmon, part of which is finely ground to create the perfect binder, while the rest is coarsely chopped to keep the salon burger moist. These patties are mixed with a few breadcrumbs to give them a light, airy texture and just the right amount of structure. This is the recipe for Mark Bittman’s Fresh Salmon Burgers!  Add a few simple seasonings–mustard, shallots and caper– don’t overcook the burgers and sautéed, grilled or fried, you’ll have a burger that takes just about the same time to make as a beef burger. For a perfect salmon pink center, two to three minutes a side does the trick. And don’t ignore the bun!  We can’t say enough good things about St. Pierre Brioche Burger Buns…but we will down the page.

WHO EXACTLY IS MARK BITTMAN AND WHY SHOULD WE ALL LISTEN TO HIM.

If you’re unfamiliar with Mark Bittmann, he is someone you should get to know. His recipes are hugely popular on Chewing The Fat. You’ll find links to them below the recipe. For over 13 years, he wrote a column for the New York Times called “Minimalist” It was a showcase for great recipes that followed his guiding principles. Bittman is an advocate for sustainable food practices and healthier eating. His book “Food Matters” explores food choices’ impact on personal health and the environment.  His cookbooks are best-sellers including titles like “How to Cook Everything” and “How to Cook Everything Vegetarian”. They all espouse his point of view that we should eat less meat and more plant-based foods in a diet he calls “Flexitarian”. You can buy any of his books by clicking on the covers pictured here. If you’d like to follow Mark’s creative process in creating this burger, go to https://www.nytimes.com/1998/06/10/dining/the-minimalist-burger-with-no-need-of-ketchup.html

ABOUT THOSE ST. PIERRE BRIOCHE BUNS…

I was very happy to see that these delicious soft, brioche buns are in our local supermarket here in Bridgehampton. They are beautiful to look at with their golden buttery tops. And they hold your burger fixings together with a plump texture and their slightly sweet brioche flavor. They even have a sesame seed version if that’s your preference.  It’s like taking whatever you fill them with to Paris! They Here’s a link to the store finder for all St. Pierre’s great bakery items https://stpierrebakery.com/where-to-buy/

HERE’S TODAY’S RECIPE AND AFTER IT TWO QUINTESSENTIAL MARK BITTMAN POSTS

MARK BITTMAN'S FRESH SALMON BURGERS

June 5, 2024

Servings: Makes 4 Burgers

Difficulty: Do not overprocess the salmon and you're good to go.

Don’t overcook the burgers and sautéed, grilled or fried, you’ll have a burger that takes just about as long as a beef burger.

By: Monte Mathews

Ingredients

• 1½ pounds skinless, boneless salmon
• 2 teaspoons Dijon mustard
• 2 shallots, peeled and cut into chunks
• ½cup coarse bread crumbs
• 1tablespoon capers, drained
• Salt and black pepper
• 2 tablespoons butter or olive oil
• Lemon wedges
• Tabasco sauce

Directions

• Step 1 Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run — stopping to scrape down the sides if necessary — until the mixture becomes pasty.
• Step 2 Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a ¼ inch or so. Be careful not to make the mixture too fine.
• Step 3 Scrape the mixture into a bowl, stir in the bread crumbs by hand, and add capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours.)
• Step 4 Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling for about 4 minutes, before turning over and finishing for another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

Ribollita, the "Flexitarian" Stew adapted from Mark Bittman in The New York Times

Pork and Portobello Burgers from Mark Bittman in the New York Times