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5 Spot Salmon Burger

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8:00am-10pm
  • 8:00am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday - Bar Only
  • Tuesdays- All Night Happy Hour
  • Mon-Fri, 8:00am-11am
  • 3-6:30pm & 10pm-close
  • 3pm-close
 
5 Spot

Dining Room Hours

  • Weekdays
  • Sat - Sun
  • 8:00am-11pm
  • 8:00am-3pm & 5pm-12am
  • Closed 3-5pm

Happy Hours

  • Not-so-Early-Bird
  • Mon - Fri
  • Mon-Fri, 8:00-11am
  • 3pm-6pm & 10pm-close
 
Endolyne Joe's

Dining Room Hours

  • Sun - Thu
  • Fri - Sat
  • 8am-10pm
  • 8am-11pm

Happy Hours

  • Not-so-Early-Bird
  • Everyday
  • Tuesdays- All Night
  • Mon-Fri, 8am-11am
  • 3pm-6pm & 9pm-close
  • 3pm-close
 
TnT exterior

Operating Hours

  • Daily
  • 8am - 10pm
 

Summary

Yield
Servings
Prep time
1 hour, 25 minutes
Cooking time
5 minutes
Total time
1 hour, 30 minutes

Description

Ingredients

3 1⁄2 lb
Sockeye Salmon
1⁄2 c
Peppadew Peppers
1 bn
fresh thyme
1 bn
Fresh Cilantro
1 1⁄2 c
green onion
4 c
panko bread crumbs
5  
eggs
3⁄4 c
olive oil
2 T
kosher salt
4 t
black pepper

Notes

This quantity of this recipe is what we used for the restaurant, you can scale it back for home use or freeze the individual salmon burgers.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Instructions

To prepare: fine chop the salmon by hand. Fine dice the peppadews, green onions, thyme, and cilantro. Whisk the eggs gently. Combine all ingredients and mix thoroughly. Allow to sit in the refrigerator for one hour to chill.

 


To serve: form the salmon burger mixture into 5 oz balls and press into patties. Heat a sauté pan with olive oil over medium heat. Cook the salmon burger for 2 minutes on each side or until cooked all the way through. Serve on toasted brioche buns with fesh slided tomatoes, arugula, and aioli.

Categories:
TNT Taqueria
Hi-Life
5 Spot
Endolyne Joes

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