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Barbecued Salmon Burgers on Lemon Dill Buns

“Let’s do burgers tonight” will take on a whole new meaning once you try these delicious burgers-from-the-sea. Homemade lemon dill buns give the burgers spectacular flavor, but good quality store bought buns can be used as a time-saver. Barbecuing over fruity woods such as apple, cherry or pear chips and trimmings adds delicate flavor.

Burger Mixture:

• 1 pound boneless, skinless salmon
  fillet, well chopped (you can ask
  your fishmonger to skin the salmon
  for you and remove bones)
• 2 Tbsp. bread crumbs
• 1 Tbsp. Dijon mustard
• 1 Tbsp. minced onion
• 2 tsp. lemon juice
• 1/2 tsp. minced or pressed garlic
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. salt, or to taste

Accompaniments:

• Lemon Sour Cream Butter, optional
• 4 Lemon Dill Buns, or quality store-bought buns
• Mayonnaise or homemade tartar sauce
• Summer Slaw

Cooking Instructions:

To make the burger mixture, thoroughly combine the burger ingredients in a medium bowl. Divide into 4 portions, shape into patties 1/2 thick and 4 inches in diameter. Heat the barbecue grill until the coals glow red with white ash around the edge. The salmon patties are fragile, so handle them carefully; if you chill the patties on a plate in the refrigerator before putting them on the grill, they will hold together better.

When the barbecue is heated, put the salmon patties on the grill at least 2 inches apart. Grill until the first side is nicely marked, about 2 minutes, then turn and baste with Lemon Sour Cream Butter. Continue cooking until the burgers are just cooked through, about 2 minutes longer.

Split the buns and, if desired, butter lightly with Lemon Sour Cream Butter and toast them on the grill. Spread the buns with mayonnaise or tartar sauce if using, add the burgers and pile high with Summer Slaw.

Servings per recipe: 4

Cal. 536 / Total Fat 21g / Sat. Fat 8g / Chol. 151mg / Sdm. 881mg / Carbo. 54g / Prot. 32g / Om-3 .7g