14
Salmon Burgers
SERVES 4
DIRECTIONS
1.
Season the salmon with the
salt and black pepper. Freeze
for 1 hour before grinding.
2.
With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the dill, shallot, and
salmon in order.
3.
Add the mustard and mix
together. Divide the mixture
into four patties.
4.
On the stove top, pan sear
the patties on each side
in the olive oil until the
desired doneness is reached.
5.
Serving suggestion: Serve
with a salad or vegetables or
on rolls.
INGREDIENTS
1 ½ lb skinless
salmon, cubed
½ tsp. salt
½ tsp. ground
black pepper
1 small shallot, cut in half
2 tbsp. fresh dill
1 ½ tbsp. Dijon Mustard
olive oil, for pan frying
NOTE:
Freeze meat to keep firm and cold
during grinding. Do not let meat get hard.
