Salmon burgers

Salmon burgers. (Bob Chamberlin / Los Angeles Times / April 30, 2013)



Dear SOS: My husband and I recently moved from Beverly Hills to Dana Point. For many years we enjoyed Basix Cafe in West Hollywood. I would love to have the recipe for their salmon burger. It's one of our favorites.

Nancy and Clif Huxford

Dana Point

Dear Nancy and Clif: These salmon burgers incorporate a touch of lemon juice and chopped capers for fresh, bright flavor. Basix serves the burgers on brioche buns with coleslaw and a little tartar sauce.

Salmon burgers



Total time: 30 minutes

Servings: 4

Note: Adapted from Basix Cafe in West Hollywood. It serves its salmon burgers on brioche buns.

1 1/2 pounds boned and skinned salmon, cut into 1-inch cubes

1 tablespoon drained capers, chopped

2/3 cup panko (Japanese) bread crumbs

1 tablespoon lemon juice

1/2 teaspoon pepper

1/2 teaspoon salt

1 egg, beaten

1 tablespoon butter, more as needed

4 hamburger buns, toasted

tartar sauce

Prepared coleslaw

1. In the bowl of a food processor, pulse the salmon cubes several times until coarsely ground (there will still be flakes of salmon). Remove the ground salmon to a large bowl, and stir in the capers, bread crumbs, lemon juice, pepper, salt and egg until the mixture is uniform and fully combined. Divide the mixture into 4 patties.

2. In a large sauté pan, melt the butter over medium-high heat. Add the burgers (do not crowd, they can be cooked in batches) and sauté, adjusting the heat as needed, until the burgers are golden on the outside and cooked throughout, 2 to 2 1/2 minutes per side.

3. Prepare the burgers: Brush the insides of each toasted bun with tartar sauce, and spoon a little coleslaw on the base of the bun. Place a burger on the slaw, then the bun top. Serve immediately.

Each of 4 servings, without tartar sauce or coleslaw: 554 calories; 41 grams protein; 29 grams carbohydrates; 1 gram fiber; 29 grams fat; 8 grams saturated fat; 154 mg. cholesterol; 3 grams sugar; 697 g. sodium.