Name: Binder-Free Salmon Burger
Ingredients: 1 1/2 lb salmon; 8 oz salmon, very cold, reserved for the "binder"; 2 tsp kosher salt; 1/2 tsp black pepper; 2 tsp Dijon mustard; 1 tsp lemon zest; 1 tsp chopped dill; 1 tsp chopped chives

Binder-Free Salmon Burger

This style is inspired by techniques used by chefs like Thomas Keller and Eric Ripert, where the salmon itself provides the binding.

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Ingredients

1 ¹⁄₂ lb salmon (680 g)
8 oz salmon, very cold, reserved for the "binder" (225 g)
2 tsp kosher salt
¹⁄₂ tsp black pepper
2 tsp Dijon mustard
1 tsp lemon zest
1 tsp chopped dill (optional)
1 tsp chopped chives (optional)

Instructions

Cut 1 pound of the salmon into ¼-inch cubes.
Dice the remaining 8 ounces and chill until very cold (almost firm).
Process the chilled portion in a food processor with the salt until it forms a sticky paste. This extracts the myosin proteins—the same proteins that give a good sausage its bind.
Fold the paste gently into the cubed salmon along with the remaining ingredients. Don't overmix; you want visible chunks throughout.
Refrigerate for 30–45 minutes before shaping.
Form into patties and chill again for 15–20 minutes if they're very soft.

Cook

Pan-sear over medium heat: 4–5 minutes on the first side, 3–4 minutes on the second. The interior should stay moist and slightly translucent if you're aiming for medium (about 125–130°F), or cook to 145°F if preferred.

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Binder-Free Salmon Burger

Ingredients

Instructions

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