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Salmon Burgers

We have started catching out own salmon this year, but we're still getting the hang of filletting them, so there ends up being lots of little pieces of meat that we trim off the bones after the fillet is off. We didn't want to waste the meat, but at first I wasn't sure what to do with so many tiny pieces (it was from 16 fish so there was a lot!). Finally I hit upon the idea of using it like ground beef--mashing it up, shaping it into patties, and serving it as burgers.
They were awesome! The texture was perfect, but we couldn't really taste the dill I'd seasoned it with, so next time I'll use something a bit stronger.

2 cups salmon bits (fresh & raw is best, leftover would also work I think, or canned...)
1/4-1/3 c bread crumbs or rolled oat or leftover cooked rice
1 egg
seasonings (salt, pepper, garlic or garlic powder, dill, tarragon, etc)

Whir the salmon around in a food processor for a minute, or chop it/flake it into small pieces. Add remaining ingredients and mix well. If it's too sticky, add more bread crumbs, if it's too dry, add another egg or a little milk. It should hold together well--like ground beef does when making regular hamburgers!
Heat a little oil in a pan on medium heat. Pack the salmon mixture into tight balls (I used a scooper like I do with the black bean and rice patties) and then flatten them into a frying pan. Cook for a couple of minutes on each side. Salmon cooks quickly, and changes to a much lighter color when it is done. The outside of each patty will be a little browned and crisp (and hold it together), but the middles will still be soft.
Can be eaten on buns with mayonnaise, lettuce, tomato, pickles and onion...or eat them plain, perhaps with some sour cream, sundried tomatoes, etc...

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