Use tried-and-true gadget, a knife, for making salmon burgers

ASK THE CHEF

March 03, 2002|By Jim Coleman and Candace Hagan | Jim Coleman and Candace Hagan,Knight Ridder / Tribune

Q. I tried to make salmon burgers but failed miserably. I bought salmon filets, removed the skin, and tried to chop them in a food processor. The salmon came out stringy, and the burgers were dry. Can you help?

A. When we ventured into the modern era, we all thought that our lives would be so much easier.

We invented things like food processors, which meant that we would never have to pick up a knife again. But in some ways progress isn't always better. In my opinion the best way to prepare salmon for burgers is with a good old-fashioned knife.

Take the skin off the filets and make sure the bones are removed. Chill the salmon before you cut it. Then, using a rocking motion, chop it into small pieces with a sharp chef's knife.

After it is chopped, mix in the other ingredients, mold it into burgers, and refrigerate at least 30 minutes before cooking.

You can grill these burgers, or you can cook them the way I do by sauteing them in a nonstick pan or griddle.

I like my salmon burgers cooked medium, but that's up to you.

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