A salmon burger is a type of fishcake made mostly from salmon in the style of a hamburger. It is challenging to make and cook as the salmon requires a binder to make it stick together and is easy to overcook which makes it too dry.
First served in Tsawwassen, British Columbia, Canada, in the early eighties and now served in all of Canada, the "original salmon burger" was invented by Peter A. Jensen. It is made from lightly chopped salmon, seasoned with salt, pepper, dill pickle juice and worcester sauce. It is formed into patties and frozen. There are no fillers or binders in this version as the freezing holds the burger together, and by cooking it while still frozen, the cooking process will create the binding of the patties. Mr Jensen, a renowned fishmonger in the area, would scrape with a spoon, the carcasses of the salmon he had previously filleted, to remove the flesh. So popular were the burgers locally that patrons would compete with each other to see who could consume the most in one sitting. The record was captured by a Tsawwassen resident, Peter Jack in 1998, and still stands today at seven.
References
- ^ Mark Bittman (June 10, 1998), The Minimalist; Burger With No Need of Ketchup , New York Times , http://www.nytimes.com/1998/06/10/dining/the-minimalist-burger-with-no-need-of-ketchup.html
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