Salmon Burgers

Burgers. A classic summer food. I love veggie burgers. I am not a fan of meat burgers. I can tolerate chicken burgers. Time to try something different - fish burgers. Although not typical, these can be really tasty when done right. It is possible to use a fillet of fish, either plain or breaded or battered and fried, but you can also use "ground" fish as well, formed into patties. It is much like chicken burgers, where you could use a chicken breast or ground chicken. There are many different types of fish burgers - crab, haddock, even scallop burgers. This is a salmon burger. Fish burgers may be made with canned fish, but the flavor is so much better with real fish fillets, even if they are frozen. There burgers are tasty and moist.

Salmon Burgers
1 pound salmon pieces or fillets, skin and bones removed (we used frozen wild Pacific)
1 small onion, grated
1/4 cup light mayonnaise
2 Tablespoons dry bread crumbs
salt and pepper, to taste

Grease grill and preheat to medium-high.
Cut salmon into chunks. Pulse it in a food processor along with the remaining ingredients. Shape into four 2 cm thick patties. 
Place patties on the grill, close lid, and cook for about ten minutes, turning once. A thermometer should register 158◦F.

Notes: You may add a little minced parsley, a squirt of lemon juice, a dash or hot pepper sauce, or other flavor enhancers to the patties.
This recipe is evenly multiplied. We used three pounds of salmon to make 12 patties.
These patties are fairly soft and crumbly, more like veggie burgers, since they are fish patties and not meat patties. They should be handled gently and carefully so they will stay together.