- Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run – stopping to scrape down the sides if necessary – until the mixture becomes pasty.
- Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a centimeter or so; be careful not make the mixture too fine.
- Scrape the mixture into a bowl, then stir in the breadcrumbs, capers and some salt and pepper by hand.
- Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
- Coat the burgers with a bit of olive oil and place on pieces of parchment paper.
- Heat a nonstick pan over medium heat.
- When the pan is properly heated, place the parchment paper and burgers in the pan and cook the burgers for 2-3 minutes a side, turning once. (Alternatively, you can grill them: let them firm up on the first side, grilling about four minutes, before turning over and finishing for just another minute or two.)
- To check if it's cooked, make a small cut and peek inside. Be careful not to overcook.
The processing part of the salmon will form a binding to hold the rest of the ingredients in place without the need of adding an egg or mayonnaise. The larger chunks of salmon left in the mixture also means the salmon burgers will retain their moisture.
Serve on a bed of greens, on buns or simply by themselves. They are great with a bit of lemon and Tabasco sauce squirted over the top of the burgers or with some tangy mango chutney. Add salt and freshly ground black pepper to season and serve with lemon wedges and a splash of tabasco sauce.
Watch Jack McNulty’s step-by-step video instructions