COLUMN: Paula’s burger tops Rachael’s

By Ginna Parsons/NEMS Daily Journal

A while back, I saw a recipe in a magazine for grilled salmon burgers and thought it looked interesting. It kind of reminded me of salmon croquettes, only on a bun with lettuce and tomato.
On Sunday morning, I was channel surfing and came across Rachael Ray on the Food Network making her version of salmon burgers. They had McCormick’s grill seasoning and dill in them and she served them with a sauce made of cream cheese, sour cream, scallions and lemon juice. She said to cook them in a pan, rather than the grill, because they’re so delicate.
When I went to foodnetwork.com and read the reviews of Rachael’s salmon burgers, most were positive and she got four out of five stars in the ratings. However, I noticed Paula Deen’s salmon burgers got five stars, so I took a look at that recipe.
Paula’s recipe doesn’t have the dill, which I love, but it does have bell peppers, which are good and good for you. And her sauce, a mayonnaise-based one that can easily be lightened, is apparently what makes her salmon burgers superior.
Sorry, Rachael. I’ll be going with Paula’s recipe this 4th of July weekend, only I probably will heed your advice and cook them in a skillet.

Salmon Burgers
12 cup red bell pepper, diced
12 cup yellow bell pepper, diced
34 cup panko (Japanese bread crumbs)
4 cloves minced garlic, divided
2 pounds salmon fillets, skinned and finely chopped
1 large egg, lightly beaten
1 tablespoon soy sauce plus 1 teaspoon
1 teaspoon fresh lemon juice
12 teaspoon salt
1 cup mayonnaise
12 teaspoon sesame oil
8 buttered and toasted sandwich buns
Lettuce and tomato slices
In a medium bowl, combine peppers, panko, 2 teaspoons minced garlic and salmon.
In a small bowl, combine egg, 1 tablespoon soy sauce, lemon juice and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.
In a small bowl, combine mayonnaise, 2 teaspoons minced garlic, 1 teaspoon soy sauce and sesame oil. Set aside.
Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread sesame mayonnaise mixture evenly over toasted buns. Top each with a lettuce leaf, tomato slice and salmon patty. Cover with tops of buns.
Serves 8.

Ginna Parsons is the Daily Journal’s food/home/garden editor.