I was so excited about this past weekend. It was a 3 day weekend. The boys didn’t have any soccer games and Jeffrey had Monday off. It had such promise. Friday, I had car trouble and although it wasn’t major it did cause us to start looking more seriously into trading vehicles. We have been talking about getting a mini-van for several months now. So Saturday, we actually bought one. GASP! Even though the van is something we will enjoy and have been planning on getting for a while, I still second guess the decision. I wondered if we did the right thing. I’m pretty sure I’ve asked Jeffrey about it three or four times already.
When I get into these moods, the best thing for me is to take time to regroup and find something relaxing. The kitchen is my place of refuge. I spent Monday morning working on making homemade hamburger buns. YUM! (Recipe to come shortly.) We had friends joining us for an early dinner and I didn’t want to serve regular hamburgers (although we did grill some for the kiddos). I had some salmon in the freezer that needed to be used so I decided on Salmon burgers. They come together and cook very quickly. (I cook them on a grill pan on the stove instead of the grill because they are a little delicate and can fall apart if you aren’t careful.)
I think they were a hit. Everyone seemed to enjoy them. I served them with a garlic-basil mayo that I threw together, sweet potato fries, and a fresh fruit salad. We had plenty and we didn’t feel the least bit guilty for the large helping of dessert we enjoyed after our meal (compliments of our guests).
1/2 cup finely chopped red onion
1/4 cup chopped fresh basil
1/4 teaspoon black pepper
1 tablespoon Tabasco (I have used both green and red and either will do nicely)
1 6 oz. can boneless skinless salmon, drained (I find that this helps bind the patties together better than using only fresh.)
12-16 oz fresh salmon, skinned and chopped (I chop mine into 1/4 inch – 1/2 inch cubes)
1/4 cup plus 2 tablespoons Italian bread crumbs
Combine onion, basil, black pepper, Tabasco, and egg in a large bowl. (I use a fork to stir everything together.) Add your canned salmon and fresh salmon and stir until everything is blended nicely. I then pour in the bread crumbs and stir until everything is together and the mixture will form patties. (Sometimes you may need to add more bread crumbs to help everything stick together nicely.) Form into about 6 patties. (I base my patty size on the bun or bread I am using.) Coat a grill pan with non-stick cooking spray and heat over medium-high heat. Add patties and cook 3-4 minutes on each side or until desired degree of doneness. Serve with garlic-basil mayonnaise.
To make the mayonnaise combine 1/4 cup mayonnaise, 1 clove garlic minced, and 4-5 chopped basil leaves.