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Salmon burgers

Thanks to Bristol Bay sockeye salmon fishermen for sponsoring this video! Find Bristol Bay sockeye salmon at a store near you: https://find.bristolbaysockeye.org/ Astaxanthin, the wonder antioxidant! Learn more here:    • Astaxanthin, the Wonder Antioxidant   Pre-order my t-shirt! You've got two weeks (until Aug. 13, 2020) before we stop taking orders, print the shirts and ship them out: https://www.bonfire.com/adam-ragusea-2/ **WESTERN VERSION, MAKES TWO BURGERS** 10-12 oz (approx. 300g) salmon fillet meat 1-2 shallots mustard lemon juice fresh dill honey breadcrumbs salt pepper butter burgers buns slaw (recipe below) Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper. Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl. Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking. Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total. Put the patty on the bun and top with slaw (recipe below). **EASTERN VERSION, MAKES TWO BURGERS** 10-12 oz (approx. 300g) salmon fillet meat 1-2 scallions 1 small thumb of ginger miso paste rice vinegar honey black sesame seeds (very optional) breadcrumbs salt oil burgers buns slaw (recipe below) Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds. Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl. Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt. Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total. Put the patty on the bun and top with slaw (recipe below). **SLAW RECIPE** bagged pre-cut slaw mix mayonnaise vinegar (I like rice vinegar) sugar salt celery seeds (very optional) soy sauce and chopped cilantro (optional, good with the Asian-flavored burger) Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.