These salmon burgers remain a favorite around the office. The recipe was originally developed for our annual five-day detox (in 2016) but now we typically serve them on brioche buns with sriracha mayo.
1. Place salmon pieces in the freezer for about 10 minutes, until they’re very cold but not frozen. In batches, add the salmon to the bowl of a food processor and pulse until it’s well minced but before it becomes a paste (about 10 1-second pulses).
2. Remove the salmon to a large bowl and blend the remaining ingredients in the food processor until very smooth, about 1 minute. Add this to the bowl with the salmon and use a fork, spatula, or your hands to thoroughly incorporate all the ingredients. Either cook right away or cover and refrigerate for up to 2 days.
3. To cook, place a grill pan over medium-high heat. Form the salmon mixture into 6 equal patties, and when the pan is hot but not smoking, grill the burgers for about 3 minutes on each side.