Open-Face Salmon Burgers with Honey Mustard

November 2010
Open-Face Salmon Burgers with Honey Mustard

by 8 people

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Makes: 4 servings

  • About 1/3 cup dijon mustard
  • 3 tablespoons honey
  • 4 6 ounces skinless salmon fillets, cut into cubes
  • Salt and pepper
  • 1/4 cup finely chopped fresh chives
  • 1 tablespoon Old Bay Seasoning (about a palmful)
  • 1 teaspoon grated lemon zest
  • EVOO (extra-virgin olive oil), for drizzling
  • Softened butter, for spreading
  • 2 sandwich-size sourdough english muffins, split and toasted
  • Thinly sliced seedless cucumbers and red onion, and a couple handfuls watercress or upland cress, for topping
  1. In a small bowl, stir together the mustard and honey. Using a food processor, pulse the salmon to finely chop. Place in a bowl and season with salt and pepper. Add 2 tablespoons of the honey mustard, the chives, Old Bay and lemon zest. Form into 4 large burgers. Drizzle some EVOO into a large nonstick skillet or griddle, add the burgers and cook, turning once, over medium-high heat for 6 minutes for medium-rare, 10 to 12 minutes for medium-well.
  2. Lightly butter the english muffins. Top each muffin half with the salmon burgers, remaining honey-mustard sauce, the sliced cucumbers and onion and the cress. Eat these patties with a knife and fork.