Fresh Salmon Burger

Have some fun with this tempting alternative to beef burgers! When pulsing the salmon in the food processor, do not let it get mushy- keeping some texture will make a better burger. I like to serve this with mayo that I've added some dill to or a fruit salsa or relish topping.

• Ready In: 28 mins
• Serves: 6

Ingredients

• 2  lbs  center cut salmon, skinless and boneless
• 1⁄2 cup  fresh breadcrumb
• 1  egg, lightly beaten
• 2  scallions, thinly sliced on the diagonal
• 1  lemon, zest of, finely grated
• 2  tablespoons  finely snipped chives
• 1  tablespoon  minced garlic
• 1  tablespoon extra virgin olive oil
• 1  teaspoon red wine vinegar
• 1 -2  dash Tabasco sauce
•  salt, to taste
•  fresh ground pepper, to taste
• 6  toasted sesame seed  hot dog buns

Directions

1. Coarsely chop the salmon with a knife.
2. Place in a food processor and pulse the machine on and off to achieve a coarse texture; do not over process.
3. Lightly combine the salmon with the remaining ingredients, except the buns and garnishes.
4. Form into 6 patties about 3 inches in diameter and 1 inch thick.
5. Preheat coals or gas grill for grilling.
6. Brush the grill with vegetable oil.
7. Grill the burgers for 3 to 4 minutes per side, or until just cooked through, turning carefully.
8. Serve immediately on the toasted buns with garnishes of your choice.