This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and it wasn’t exactly one I was excited about (for those new to this site, I’m not a huge salmon fan…) but I knew Neil would be happy to be my taste tester! These burgers “get a supersized helping of zip from lemons, capers, two kinds of mustard, scallions, lots of dill and Greek yogurt, which adds tang and, most important, moisture.”
Ah yes, moisture…. This mix (salmon chunks that you put in the food processor briefly – I left mine quite chunky – Greek yoghurt, dill, mustard, scallions, capers, salt and pepper) is *quite* a wet mixture and I hoped it might come together after a rest in the fridge. I was VERY gentle with the mix as I cooked the first patty (yes, yes, I used two spatulas – on the Comments and Concerns post for the recipe a lot of people placed a lot of importance on using two spatulas to gently flip the patties. When you see the mix, you’ll see there’s no possible other way to flip them…) but it completely fell apart 🙁
At this point, I went back to the recipe to see if I had missed something and noticed this:
“The blend for the burgers is so packed with flavor that you could even skip the pan-grilling and serve it raw, as tartare.”
Ah. Right. This made sense as this is what the mixture looked like. But that’s not what I had planned for Neil’s lunch so I added around 1 tablespoon of Panko breadcrumbs to each of the other patties to hold it together. Was perfect! (and, I imagine, added a little texture to what must have been quite a soft “burger”).
Not sure what I did wrong here but happy I managed to salvage it!
Get the recipe for Dorie Greenspan’s Salmon Burgers on page 174 of Everyday Dorie or here on The Splendid Table.
Buy Everyday Dorie and join us cooking our way through the book!
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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