Salmon Burger Recipe help.

[Cooking4Fun]

Perfect Salmon Burgers

Get Perfect Salmon Burgers Recipe from Food Network

www.foodnetwork.com

It says preheat the broiler, but doesn't give a temperature, then proceeds to say heat pan on range. Should I ignore the broiler part and just cook in pan?

 

[blissful]

The broiling is to toast the buns.

 

[Cooking4Fun]

The broiling is to toast the buns.

Oh I see. I'll use toaster oven if anything. No need for production. Lol.

 

[dragnlaw]

That recipe is almost identical to one I have from America's Test Kitchen. I can guarantee it is wonderful.

 

[Cooking4Fun]

That recipe is almost identical to one I have from America's Test Kitchen. I can guarantee it is wonderful.

A guy on YouTube suggested for a similar recipe that it's better not to use food precessor on salmon but instead to chop as finely as possible and pressing with side of knife. Should that work as well? I'm worried about it staying together.

 

[dragnlaw]

Well, you certainly don't want mush. First follow the recipe from a trusted source then if you want to play around with it try other methods. The Food Network is pretty good and I can certainly vouch for ATK! Just follow the recipe instructions. Don't change something up and then complain it didn't work.
You are not blending ALL the salmon. You will still have texture with your chopped chunks.
They are really good and taste so fresh! They are incredible, try them. and as I said - follow the instructions and you will be a happy camper!

 

[Cooking4Fun]

This was the video. He had interesting ideas. I'm afraid I already did everything with knife. Had work tonight so didn't have time to use the bassomatic. Lol.

 

[dragnlaw]

LOL, not to beat a dead horse (or salmon), the absolute only difference in the two recipes is the processor. You only give it about 15 pulses, give or take, and you will have 1/4" pieces of salmon.
Personally prefer the processor as I find I get a more consisten cut than by hand.

Yeah, and ATK use panko rather than fine crumbs. Haven't used the regular to make them so can't honestly say the difference. But I imagine with the panko it is less likely to be "mealy".

 

[Cooking4Fun]

LOL, not to beat a dead horse (or salmon), the absolute only difference in the two recipes is the processor. You only give it about 15 pulses, give or take, and you will have 1/4" pieces of salmon.
Personally prefer the processor as I find I get a more consisten cut than by hand.

Yeah, and ATK use panko rather than fine crumbs. Haven't used the regular to make them so can't honestly say the difference. But I imagine with the panko it is less likely to be "mealy".

It blackened more than browned, but tasted great. Did fall apart a little and had inconsistent inner temp. One was 160, one was 145, other was around 130 all after 8 minutes total. Honestly hate pan frying. Almost set off fire alarm second time this week. Wish I could just bake them.