Burgers typically don’t come to mind when you think of salmon, but these patties are so tasty that I have even gotten fish haters to each more than one!
2 1/2 pounds wild sockeye salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup scallions, finely chopped
1 tablespoon brown mustard seeds
2 eggs, lightly beaten
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grape seed oil
8 hamburger buns
Place salmon in a food processor and pulse until chopped into small bits.
In a large bowl, mix the minced salmon with bread crumbs, scallions, mustard seeds, and eggs. Season with salt, and pepper. Chill at least 30 minutes in the refrigerator.
Preheat an outdoor grill for medium-high heat. Grease the grate with oil.
Form the salmon mixture into 8 burger patties. Lightly coat each patty with grape seed oil.
Place salmon patties on the grill, and cook 4 or 5 minutes on each side. Serve on hamburger buns.