Our friend Mary Lenaburg shares a recipe (with video!) for her husband's favorite Meatless Friday dish.
These are one of Jerry’s favorite Meatless Friday meals. The lemon zest really adds a fresh zing to the burgers. They come together quickly but do need to be refrigerated for a minimum of an hour to hold their shape. I usually make them in the morning and let them sit in the fridge until dinner time.
Mary’s Zesty Salmon Burgers
1 1/2 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 1/2 tablespoons mayonnaise
1 tablespoon lemon juice
grated lemon zest of one lemon
1/4 tsp of cayenne pepper
4 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
4 brioche buns, split
Tartar sauce and arugula, for topping
Shred the salmon, using a fork or dice it with a sharp knife. Place in a bowl along with the mustard, mayonnaise, lemon juice, lemon zest, cayenne, scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
Make into four patties. Refrigerate for one hour. The using an egg wash, coat the burgers with the remaining panko bread crumbs. Fry in a pan on medium heat 3-4 minutes on each side. Adjust the heat as necessary.
Homemade Tartar Sauce:
1 cup real Mayonnaise
1 cup finely chopped bread and butter pickles (including the pickled onions)
1 tsp lemon juice
1/4 tsp freshly ground black pepper
Mix together and serve on top of burger.
Check out the Instagram Reel showing how to make this dish!
Copyright 2021 Mary Lenaburg
Image: Canva Pro
About the author: Mary Lenaburg is a writer, speaker, and woman of God, chasing the dream of the perfect cup of coffee with a side of laughter. Mary is the author of Be Brave in the Scared and Be Bold in the Broken. Follow Mary on Instagram @MaryLenaburg.
About the Author
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