Salmon Burgers

These were lovely little burgers. However, somehow the bread I bought was labeled focaccia bread, but not actually focaccia bread. So we improvised and split the burgers in two so we could put them on this other artisan bread. (Don't get me wrong, we liked the other bread, but it wasn't focaccia).

The recipe also called for Remoulade sauce to spread on the focaccia bread. Long story short, I didn't make it ahead of time so I threw something together - ketchup, mayo, worcestershire sauce, basil, etc. It turned out ok, but I like to make the real thing eventually.

The burger held together fairly well, but next time, I also think I'll also add breadcrumbs to help them stay together better.

1  cup  finely chopped red onion
1/4  cup  thinly sliced fresh basil
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
1  (1-pound) salmon fillet, skinned and chopped
1  tablespoon  hot pepper sauce
1  large egg white
Cooking spray
8  (3/4-ounce) slices focaccia, toasted

Combine first 5 ingredients in a large bowl. Combine hot pepper sauce and egg white in a small bowl; add egg white mixture to salmon mixture, stirring well to combine.
Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon patties, and cook 3 minutes on each side or until desired degree of doneness. Serve patties on toasted focaccia.

Source: Cooking Light