Working in the food world brings me on all sorts of adventures. In addition to blogging, I do some side projects and one of the most exciting projects would have to be working with Betty Crocker. Not only was I able to develop recipes for the latest Betty Crocker Bisquick magazine (on newsstands now — the one with the yellow cover), but I was also able to visit the Betty Crocker Test Kitchens and learn from the pros.

Recipe development can be a lengthy process and while I won’t bore you with all the information, development requires an eye for detail, a commitment to consistency, and an awareness of emerging consumer trends. Of course, it requires a lot of tasting as well, which is a treat when working with delicious recipes like the one below.

(credit: Crystal Grobe)

With Super Bowl Sunday fast approaching, these Jammin’ Salmon Burgers from Food Network star, Aaron McCargo Jr. (host of Big Daddy’s House) are a great alternative to the typical burger-fare associated with the big game. Easy to make ahead of time, these can also be formed into bite-sized patties and served without the bun as fun finger food.

Be sure to check out some of his other tailgating recipes on the Betty Crocker website.

(credit: Crystal Grobe)

Jammin’ Salmon Burgers
Adapted from Aaron McCargo Jr.
(serves 4)

For Burgers:
2 teaspoons freshly chopped parsley leaves
1/2 sweet onion, diced
2 eggs, lightly beaten
1 cup panko bread crumbs (Japanese bread crumbs)
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt
1 lemon, zested
1/4 cup dill mayonnaise (see recipe below)
2 (5-ounce) cans Alaska skinless and boneless pink salmon, drained well
2 tablespoons olive oil

For Dill Mayonnaise:
1/2 cup mayonnaise
1/2 lemon, juiced
2 tablespoons freshly chopped dill leaves
Pinch cayenne pepper
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

Preheat oven to 400°.

In a small bowl, combine ingredients for dill mayonnaise and stir well. Set aside.

In medium bowl, combine parsley, onions, eggs, panko, black pepper, salt, lemon zest and 1/4 cup of dill mayonnaise. Add drained salmon and mix well. Form mixture into 4 patties and set aside. (If making ahead, place patties on a plate, cover with plastic wrap, and store in the fridge until ready to cook.)

In a large skillet over medium heat, add 2 tablespoons of olive oil. Place burgers in skillet and cook until browned on each side, flipping once. Place in oven for 3 to 4 minutes to keep warm.

Serve on buns with dill mayonnaise.

Comments (4)
  1. Jeanne says:

    This recipe looks fabulous. Salmon–high in Omega-3s. Definitely trying it out.

  2. Kaeden says:

    Times are cnhangig for the better if I can get this online!