Cooking4Fun
Senior Cook
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?
Salmon Burger Recipe help.
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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
Master Chef
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The broiling is to toast the buns.
Cooking4Fun
Senior Cook
Oh I see. I'll use toaster oven if anything. No need for production. Lol.
That recipe is almost identical to one I have from America's Test Kitchen. I can guarantee it is wonderful.
Cooking4Fun
Senior Cook
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.
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!
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
Senior Cook
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.
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".
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
Senior Cook
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.
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Oh my! So sorry that happened to you. Honestly? It sounds like your pan was too hot. I never had that happen.
Yes, like they say, you really have to be very gentle handling them because yup, just like crab cakes, they can fall apart easily.
Yes, like they say, you really have to be very gentle handling them because yup, just like crab cakes, they can fall apart easily.
Cooking4Fun
Senior Cook
I don't suppose it would taste similar if someone merely cookie cut a piece of salmon fully entact and coat it with everything else? Possibly poke it with a fork to get better penetration?
Actually I rather think the taste would be similar, it would be the texture that is not like a "burger". Won't have that same mouth feel.True, I always buy my salmon with the skin on and never have a problem with it burning as only the skin is down.
But a burger is a burger. I think your guests would notice
There are so many ways to prepare salmon and I love them all. Baked, poached, fried, en croute, grilled - and while all still taste like salmon they also all having a different texture and mouth feel.
I often buy an extra amount of salmon so as to cut off to reserve some to make a burger with.
I often buy an extra amount of salmon so as to cut off to reserve some to make a burger with.
Cooking4Fun
Senior Cook
Salmon tends to fall apart when cooked either way. Technically hamburgers aren't supposed to contain much more than the ground beef let alone all this salmon burger contains beyond the salmon. I don't suppose seafood counters sell ground salmon as they do beef and poultry?
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