Grilled Salmon Burgers Recipe

• 2 large eggs
• 1 medium shallot, medium dice
• 3 tablespoons coarsely chopped Italian parsley leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon celery seeds
• 2 pounds skinless salmon fillets, pin bones removed and cut into 1-inch pieces
• 1/4 cup panko breadcrumbs
• Vegetable oil, for coating the grill

1. Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses.
2. Add about a third of the salmon and pulse 5 times until most of the large pieces are slightly chopped.
3. Add another third of the salmon, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks.
4. (Dont overprocessyoull end up with tough, dry burgers.)
5. Transfer the mixture to a large bowl and stir in the panko until thoroughly combined.
6. Divide evenly into 8 (3-inch) patties about 1/2 inch thick (theyll be about 1/3 to 1/2 cup each).
7. Heat an outdoor grill to medium high (about 375 degrees F to 425 degrees F).
8. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
9. Using a flat spatula, transfer the salmon patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 minutes.
10. Using a clean spatula, flip the burgers, close the grill, and cook until the patties are just cooked, about 4 minutes more.
11. Top with ; Soy Remoulade; Roasted Garlic Aioli; Jalapeno Tartar Sauce; or Tzatziki.

eggs, shallot, italian parsley, kosher salt, freshly ground black pepper, celery seeds, salmon, breadcrumbs, vegetable oil

Taken from www.chowhound.com/recipes/grilled-salmon-burgers-31046 (may not work)