Sockeye Salmon Burger
Thaw, remove skin, and finely chop the salmon portions. You can also use a food processor for this step but use the pulse function to avoid over chopping
Combine all the ingredients in a medium size bowl
Using a 1/3 measuring cup, evenly scoop and place on a parchment paper lined baking sheet. This should make exactly 6 burgers
Place a sheet of wax paper on top of the scoop burger meat, and using another baking sheet, lightly press down on the burgers until they have reached the desire thickness. 1/2 inch is ideal.
Place baking sheet with flattened burgers in the freezer for at least 30 minutes to firm up. You can also freeze solid and then store them for use at a later date
To cook: lightly oil a skillet or grill grate that has been heated to medium heat and allow to cook for 3-4 minutes per side and until cook all the way through
Place on a bun with lettuce, tomato, red onion and pickle. Option: add a remoulade, tarter sauce or a homemade green yogurt and dill sauce