How to make it

  • Heat 4 tablespoons oil in heavy medium skillet over medium heat.
  • Add shallots and sauté until translucent about 4 minutes.
  • Increase heat to medium high then add wine, lemon juice and drained capers.
  • Cook until almost all liquid evaporates about 12 minutes.
  • Transfer shallot mixture to large bowl then refrigerate 1 hour.
  • Using on off turns coarsely grind salmon fillets in processor.
  • Add salmon to shallot mixture then mix in breadcrumbs, eggs, dill, salt and pepper.
  • Form salmon mixture into 10 patties dividing equally.
  • Transfer to baking sheet then cover with plastic wrap and refrigerate.
  • Heat 1 tablespoon olive oil in heavy large skillet over medium high heat.
  • Working in batches add salmon patties to skillet and cook until patties are golden brown.
  • Serve salmon burgers on toasted buns with mayonnaise, lettuce and tomato slices.

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