CANNED SALMON BURGERS
Serves 3 to 6
2 (6-ounce) cans wildcaught Alaskan salmon 1 medium to large onion 2 cloves garlic 1 teaspoon grated fresh
ginger 1 extra-large egg 1 to 1 1/2 tablespoons
Worcestershire sauce 2 teaspoons McCormick Grill Mates Smoky Montreal Steak Seasoning Pinch ground cayenne
pepper (optional) 2 tablespoons extra-virgin
olive oil 1/3 to 1/2 cup chopped fresh
dill (or cilantro) About 1/2 panko
breadcrumbs 2 to 3 tablespoons extravirgin olive for frying Open the cans and drain. Coarsely flake the salmon and set aside. Dice the onion, relatively finely. Mince the garlic cloves and grate the ginger. In a stainless steel bowl, beat the egg lightly and mix together with the onion, garlic, ginger, Worcestershire sauce, the McCormick seasoning cayenne (if using) and the olive oil, using a fork.
Using your fingers, incorporate the flaked salmon, the chopped dill or cilantro and the breadcrumbs into salmon mixture. With oiled hands, divide the mixture into four or six equal balls on a parchment-lined plate or plates. Press each mound into a round patty with oiled fingers. Refrigerate for about 30 minutes to firm up the patties.
Heat a slick cast-iron skillet or a heavy nonstick one. (You may want to add a pat of butter for added flavor.) Saute the patties to dark golden color on both sides, about 3 to 4 minutes per side. Suit your taste, since the fish is already cooked.
Serve between split brioche buns, each half of which had been grilled on the same skillet. Kaisari opted to serve the burgers alongside grilled zucchini slices and a lightly-dressed salad of ready-cut cabbagecarrot mix.