Regan Reik: Copper River Salmon Burger 6/4/12

Yield: About 15 6oz burgers

Ingredients

6lbs Copper River Salmon filet, skinless

2 T Cajun seasoning

½ T dried thyme leaves

2 T fresh garlic, minced

Zest of 1 lemon

2 T kosher salt

1 tsp pepper

 

Method

1. Separate the salmon in half and coarsely chop the first half.  Grind the second half in a food processer. Combine all salmon in a large bowl.
2. Add all ingredients and mix well. Portion into 6 oz individual patties. Let sit for 1 hr before grilling or cooking to desired temperature.

Event Info:
Copper River Salmon Run
Saturday, June 9
10am
Lakewood Park
www.HermesCleveland.com