Lucille's American Cafe Salmon Burger

<p><strong>Lucille's American Cafe Salmon Burger</strong></p>
<p>Lucille's Salmon burgers are served with cucumber slices and a dill cream. The cafe makes large quantities of the dill cream because diners often request more. Use leftover cream as you would a Tzatziki sauce by adding cucumber and garlic. Serve with pita chips or veggies, or use as a sauce for gyros or tuna salad.</p>
<p>4 cucumbers, peeled</p>
<p>1 tablespoon lemon pepper seasoning</p>
<p>4 cups sour cream</p>
<p>1 1/2 bunches fresh dill, separated</p>
<p>1 cup plus 1 &frac12; teaspoons fresh squeezed lemon juice</p>
<p>Salt and freshly ground black pepper, to taste</p>
<p>4 pounds Salmon filet</p>
<p>1 tablespoon plus 1 teaspoon olive oil, plus more for pan</p>
<p>1 cup red onion, finely diced</p>
<p>1 cup celery, finely diced</p>
<p>1 cup Panko (Japanese breadcrumbs)</p>
<p>1 cup mayonnaise</p>
<p>1 large egg, lightly beaten</p>
<p>12 hamburger buns</p>
<p>1 Using a mandoline, potato peeler or box grater, slice cucumbers into long strips, avoiding the seeds in the center. Discard center with seeds. Place cucumber slices in a medium bowl and toss with lemon pepper seasoning, set aside.</p>
<p>2 Using a large bowl, combine sour cream, half a bunch of dill, chopped, and 1 &frac12; teaspoons lemon juice. Season with salt and pepper, to taste; set aside.</p>
<p>3 Using a large saucepan over medium high heat, combine salmon, a half bunch of dill, remaining cup of lemon juice and enough water to cover salmon. Bring to a boil, reduce heat to medium low and poach for 5 minutes. Discard liquid and dill. Cool salmon by placing in a pan on ice for 30 minutes.</p>
<p>4 Using a large saut&eacute; pan over medium high heat, heat 1 tablespoon olive oil. Saut&eacute; onions and celery until translucent. Set aside to cool.</p>
<p>5 Using a medium bowl, combine cooled onion and celery, Panko, mayonnaise, egg, remaining teaspoon of olive oil and half bunch of dill, chopped. Mix well.</p>
<p>6 Break apart cooled salmon by hand and add to Panko mixture. Season with salt and pepper and combine until well incorporated. Form into 12, six-ounce patties.</p>
<p>7 Using a large saut&eacute; pan over medium high heat, coat surface with a thin layer of olive oil. Working in batches, saut&eacute; burgers 2 minutes per side.</p>
<p>8 Serve on a bun, topped with about &frac14; cup of cucumber slices and 2 tablespoons dill cream.</p>
<p>Makes 12 burgers.</p>
<p><strong>Nutrition information per burger:</strong> 606 calories, 51% calories from fat, 34 g fat, 8 g saturated fat, 138 mg cholesterol, 29 g carbohydrates, 41 g protein, 447 mg sodium, 2 g fiber</p>

( Taimy Alvarez / Sun Sentinel / April 19, 2013 )

Lucille's American Cafe Salmon Burger

Lucille's Salmon burgers are served with cucumber slices and a dill cream. The cafe makes large quantities of the dill cream because diners often request more. Use leftover cream as you would a Tzatziki sauce by adding cucumber and garlic. Serve with pita chips or veggies, or use as a sauce for gyros or tuna salad.

4 cucumbers, peeled

1 tablespoon lemon pepper seasoning

4 cups sour cream

1 1/2 bunches fresh dill, separated

1 cup plus 1 ½ teaspoons fresh squeezed lemon juice

Salt and freshly ground black pepper, to taste

4 pounds Salmon filet

1 tablespoon plus 1 teaspoon olive oil, plus more for pan

1 cup red onion, finely diced

1 cup celery, finely diced

1 cup Panko (Japanese breadcrumbs)

1 cup mayonnaise

1 large egg, lightly beaten

12 hamburger buns

1 Using a mandoline, potato peeler or box grater, slice cucumbers into long strips, avoiding the seeds in the center. Discard center with seeds. Place cucumber slices in a medium bowl and toss with lemon pepper seasoning, set aside.

2 Using a large bowl, combine sour cream, half a bunch of dill, chopped, and 1 ½ teaspoons lemon juice. Season with salt and pepper, to taste; set aside.

3 Using a large saucepan over medium high heat, combine salmon, a half bunch of dill, remaining cup of lemon juice and enough water to cover salmon. Bring to a boil, reduce heat to medium low and poach for 5 minutes. Discard liquid and dill. Cool salmon by placing in a pan on ice for 30 minutes.

4 Using a large sauté pan over medium high heat, heat 1 tablespoon olive oil. Sauté onions and celery until translucent. Set aside to cool.

5 Using a medium bowl, combine cooled onion and celery, Panko, mayonnaise, egg, remaining teaspoon of olive oil and half bunch of dill, chopped. Mix well.

6 Break apart cooled salmon by hand and add to Panko mixture. Season with salt and pepper and combine until well incorporated. Form into 12, six-ounce patties.

7 Using a large sauté pan over medium high heat, coat surface with a thin layer of olive oil. Working in batches, sauté burgers 2 minutes per side.

8 Serve on a bun, topped with about ¼ cup of cucumber slices and 2 tablespoons dill cream.

Makes 12 burgers.

Nutrition information per burger: 606 calories, 51% calories from fat, 34 g fat, 8 g saturated fat, 138 mg cholesterol, 29 g carbohydrates, 41 g protein, 447 mg sodium, 2 g fiber

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