Charmaine’s Gift to you on Mother’s Day

Charmaine, cook book author of Delicious & Doable, is giving us 3 of her boys favourite recipes. See them all below!!! Thanks so much Charmaine!!! Can’t wait to make these - YUM!
CHAR'S SALMON BURGERS
WITH CAPER LIME MAYO
If you've been intimidated in the past to make fish burgers, don't bel They are
quite easy to prepare, present beautifully, and taste amazing! Bonus: If VoUiVe
duen pulling out your hair trying to get your family to eat more fish, these burgers
are likely your answer! Both Tyler and Colgan love these burgers.
Note: I do not recommend barbecuing these burgers. They need a bit of TILC and
find I can give them the most love by panfrying.
INGREDIENTS
Caper Lime Mayo
Salmon Burgers
This mayo works well as poached shrimp dip too.
½ cup (75 mL) mayonnaise
2 tbsp (30 mL) roughly chopped capers
2 lb (900 g) boneless, skinless salmon fillet
¾ cup (175 mL) coarse breadcrumbs
½ tsp (2 mL) hot sauce
½ cup (125 mL) finely chopped green onion
¼ cup (60 mL) chopped fresh dill
1 clove garlic, minced
Finely grated zest of 1 lime
1 tsp (5 mL) Dijon mustard
½2 tsp (2 mL) salt
Stir together all ingredients until well combined.
Set aside.
¼ tsp (1 mL) pepper
1 tbsp (15 mL) vegetable oil
METHOD
Cut salmon in chunks. Place in a food processor fitted with a metal blade and pulse
until roughly chopped.
Place salmon in a large bowl and add remaining burger ingredients (except for oil).
Mix until well combined.
Using clean hands, form mixture into 4 even-size patties. Cover and refrigerate for 30 minutes
(or up to 1 day).
Heat oil in a large skillet over medium-high heat. Cook burgers (in batches if necessary) until
bottoms are golden and crisp (about 2 to 3 minutes), then flip them and turn heat down to medium.
/ Cook for an additional 3 to 5 minutes or until the internal temperature reads 158°F (70°C).
When ready to serve, place burgers on buns of choice (I like brioche) and slather each burger evenly
with Caper Lime Mayo.
/ Makes 4 servings.
Delicious &
