Today's burger is a fish burger. I do love to use salmon for burgers, the meat is fat enough so that it does not become dry when you grill it. I add tons of dill, my favorite herb. Sometime it's hard to grill a fish burger, but I got some tips for you.
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TIPS: 

1. Use a fish rack (They are really great to use for burgers, just wipe it down with a little oil before using)

2. Oil (Rub the whole burger in with oil. Place on the grill and don't flip until you see that it has a nice crust. The burger will loosen from the grill by itself.)


Serves 4

2 shallots, finely chopped
1 tablespoon olive oil
1 1/2 pounds fresh bone and skinless salmon filet, in pieces
2 tablespoon chopped dill
1 teaspoon salt
1/4 teaspoon pepper
sliced tomatoes
buns
lettuce
mayo

  1. Heat the oil in a small pan and sauté the shallots until soft.
  2. Add salmon, salt and pepper to a blender and whizz until smooth.
  3. Stir in dill and shallots.
  4. Shape into 4 patties.
  5. Place on a medium hot grill, they need 4 minutes on each side for medium.
  6. Serve the burgers with lettuce, tomato, bun and mayo.

TIP:

Photography by Frances Janisch

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