Throughout my years of cooking, I’ve accumulated quite a collection of cookbooks. I strongly believe one of the best gifts to receive is a good cookbook, and I love my collection dearly. I’m partial to ones that have pretty pictures (I’m such a visual person), but surprisingly, my all-time favourite cookbook is a simple, no-nonsense book with no photos.
This book was almost a joke gift – one that I got from Matt when we started dating almost a decade ago (holy crap!). Matt knew his way around the kitchen back then, and to put it lightly, I did not.
See, I wasn’t always a foodie. I have always LOVED eating, but there was a time, back in the day, when my go-to signature dish was scrambled eggs. I made a mean scrambled egg, but that’s about all I could make.
This cookbook, Starting Out, is kind of a basic guide for younger folks. Simple ways to roast chicken, how to pick out good vegetables, a glossary of kitchen terms and measurement charts… It’s kind of an essential guide for those awkward years when you leave home and have to start doing grown up things in the kitchen but aren’t really sure where to start.
These days, the kitchen is my happy place, and I thoroughly enjoy cooking. But even still, after all these years, I regularly go back to this cookbook. I’ve taken a lot of the recipes and modified them over the years to make them my own, but there are some that don’t even need adjusting.
I was going to add some crazy topping to these burgs – to make them food blog worthy – but you know what? I like them the way they are. Everyone likes different toppings, whether it be simple mustard and ketchup or cucumbers and tartar sauce. I did, however, make them into sliders, because things are cuter when they’re small.
This recipe makes about 8 sliders, or 4 regular burgers.
|Salmon Burger Sliders|| |
- 500 g skinless salmon fillet
- 1 cup breadcrumbs
- 3 green onions, chopped
- 1 egg, lightly beaten
- 1 Tbsp tartar sauce
- 1 Tbsp lemon juice
- 1 Tbsp capers, drained
- 1 Tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- Salt and pepper
- 1 Tbsp oil, for frying
- 8 slider buns
- Your favourite toppings! Tomatoes, lettuce, spinach, cucumber, tartar sauce... whatever you fancy!
- Chop the salmon by hand, or pulse in a food processor until desired consistency.
- In a large bowl, combine the salmon, breadcrumbs, onions, egg, tartar sauce, lemon juice, capers, dill, mustard, salt, and pepper.
- Shape into about 8 mini burger patties, about 1 inch thick.
- In a heavy skillet, heat oil over medium-high heat. Add the patties and cook, about 2-3 minutes per side, until golden and crispy to the touch.
- Serve burgers on buns with any toppings you desire.