SALMON BURGERS. Emeril Lagasse MEAT GRINDER RECIPES

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Salmon Burgers

SERVES 4

INGREDIENTS

1 ½ lb skinless salmon, cubed

½ tsp. salt

½ tsp. ground black pepper

1 small shallot, cut in half

2 tbsp. fresh dill

1 ½ tbsp. Dijon Mustard olive oil, for pan frying

DIRECTIONS

1.

Season the salmon with the salt and black pepper. Freeze for 1 hour before grinding.

2.

With the Meat Grinder

Housing attached to the

Pasta & Beyond, press the Power Button and then the Forward Button.

Grind the dill, shallot, and salmon in order.

3.

Add the mustard and mix together. Divide the mixture into four patties.

4.

On the stove top, pan sear the patties on each side in the olive oil until the desired doneness is reached.

5. Serving suggestion: Serve with a salad or vegetables or on rolls.

NOTE: Freeze meat to keep firm and cold during grinding. Do not let meat get hard.

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