How to Make the Ultimate Salmon Burger | ChefSteps

[@kedronmallia939]

Did he ever bite into any of them? I was losing my mind waiting for it haha

[@got2bjosh]

Nope.

[@ahmedtamimi2478]

Super job looking so delicious

[@jeffward1106]

You had me at "salmon prosciutto" looking piece of the filet ❤

[@toshiyukisuzuki7610]

As we grill a lot, thanks for the pre sear technique! You just saved me hours and hours of worrying whether I'll keep the maillard crust or not. Keannu Reeves cooks us a salmon burger. Awesome, duuuuuuude!

[@marvinm8446]

I love this burger 🍔😊🥰😻

[@sonjakodric]

Amazing technique/recipe thank you so much. What would you think of pulsing half the salmon and then add in the other half in small-dice-shred?

[@popcornpretzel6720]

is that necessary? the food processor gets it pretty heterogeneous anyway

[@MrDanbecker]

Great job .. Looks yummy .. 🙂👍🍺

[@got2bjosh]

The pre-sear technique using a skillet over the grill, keeps this in reach of the urban home cook looking to entertain friends outdoors during the last days of summer weather.

[@SandraWambold]

The Wagyu of Salmon Burgers.. the Japanese-Beef of Salmon Burgers? What an odd title. Like other commenters, I too mourn the lovely fillets. Pickled lemons on fillets sounds awesome.

[@GothicPotato2]

I've never been inclined to make a salmon burger before, but these look pretty dang tasty! I really like the idea of adding pickled lemons as well.

[@EvanAristyaYudha]

I've been trying to make salmon patties using fillet offcuts from butchering whole fish; a.k.a scrapes from the bone, bloodline + silver skins, soft cartilages around the fins etc. My problem was the fat content of these offcuts versus using actual flesh. And I think I overthink the fishiness and added too much flavoring like horseradish or wasabi, sometimes cream and breadcrumbs. I even considered using malto at one point 😢 I almost gave up. This video makes me wanna try again, to start very simple and improve on that. Your note on curing it in the fridge blew my mind. Thank you chefsteps!

[@alexschubert]

1 percent salt, RoboCoup add cooked chopped spinach drained very well and feta cheese. Portion and let it set in the fridge. Sear high heat flip finish in the oven. Good luck :)

[@millionairementality_]

Excellent

[@AppleBearKitchen1999]

Mouthwatering !

[@audenharper3014]

would have loved to see more seasonings, some lemon and cilantro maybe

[@harrywilson945]

WOW - great trick to sear in a pan first to firm them up.....

[@wolfingitdown2047]

This is the only video I've seen of yours where the audio balancing was kind brutal during the transition scenes where the music comes in much louder than expected. Amazing recipe and video otherwise!

[@mgellerster]

I love this but I'd add chopped parsley and scallions to the mix

[@lisah7355]

Can you freeze these?

[@got2bjosh]

Yeah, he said chill them. If you freeze them, they'll be easier to handle. Just be careful of freezer burn.

[@Leyla_akkus_]

👏👏👏

[@veddardstark655]

Yo wtf the guy has a new accent.

[@MrRatFinkster]

I think it’s mildly funny that he has the same ancient food processor as me instead of a $600 one that everyone else has.

[@got2bjosh]

If it works, it works. His pepper grinders are ~$100.

[@illuzeweb]

How many times did he say salmon fat ?

[@theswampthinker]

Does the audio sound like phone call quality to anyone else?

[@RoryStarr]

Yeah, the first bit sounds like whatever boom mic they normally use didn't work and so they were using ambient camera mics.

[@Traumatix685]

I unfortunately do have issues with this video. First, he’s calling for fresh fish, when in fact it was likely frozen. Second, I’ve noticed he is using farmed Atlantic salmon especially as he is wearing a PNW hat and, of course, the pacific NW is all about their own salmon that along this video was likely Shot in Seattle where chefsteps is, that they didn’t use salmon from their own waters. I do understand that the fat helps form and hold the burger together while it contributes to the taste. I just wished they use varieties like sockeye, pink, chum, even king. Also in another video particularly Adam Raguesa (sp) ‘s video, he didn’t recommend salt in the beginning or else the moisture would be lost and the texture would be all messsed up despite me understanding the salt is there to firm; Adam did use Sockeye btw…

[@chefs2go]

Sams sells a salmon burger that I approve of, it's seasonally sold during the summer season. I stopped eating pork and red meats 34 yrs ago at 18 yrs old....So this salmon burger works for me...

[@kiltedsasquatch3693]

Salmon skin makes excellent leather. Good for smaller leather items, such as wallets.

[@medzeppeling]

Is there any substitute for the cooking spray? Brushing with oil would do the trick?

[@AlmightyUniden]

You can get spray bottles for olive oil too!

[@MBuesselerandRCrete]

How would a person know if the farmed salmon is "really, really, high quality farmed salmon"?

[@victorbenner539]

There is no such thing as high quality farmed salmon. They are in fact 99% Atlantic salmon. They are feed corn and soy pellets. They are given food dyes to give them color. And the fat he's referring to comes not from natural foods they would eat in the wild but again, pellets. Fish chow. And the fish he mentioned that the frozen paties came from he named two names. Chum and Keta. Guess what, they are the same salmon just different names. If you can get sockeye salmon. It's just way better then farm raised. The red color of the sockeye comes from the krill they eat. Krill are tiny shrimp and that's what gives them their color and wonderful taste. A light nutty flavor. Do not over season these fish. Let the natural flavor come through. In case your wondering where I get this information I live in Washington state. I catch my own salmon and live a 8 minute walk from a river that's packed with salmon right now. I do say his suggestion for making patties is sound and I'll give it a shot. ALWAYS looking for new ways to cook salmon. Have a great day. 🌞

[@brandonlasvegas]

🙏😎😋

[@trashboity8773]

All that just to not eat them

[@Wombat7777777]

For some reason it hurts me to see salmon filet going into a food processor...

[@normrubio]

Starred chefs torture food into all kinds of forms, does that bother you?

[@tiacho2893]

@@normrubioI feel the same with wagyu burgers. One of the main characteristic of wagyu is the texture. In a food processor, you have to be careful not to over mince; pink slime is “just” fine textured beef.

[@joelchristopher190]

To call yourself a chef and also recommend anyone eat farmed salmon is ironic. Stop recommending people eat or buy it. The argument itself isn't even valid - there are several varieties of wild caught salmon that are incredibly fatty. Be better.

[@skylertot5026]

The Foodie community of the internet CRINGED when such a beautiful salmon entered the food processor...

[@theblobfish9614]

Say salmon again

[@YaNKeeR_]

First!

[@user-cl6rr8ih8t]

Add pickles

[@Shroomunati]

The salmon burgs from Costco are decent

[@dclampetful]

How can you make a salmon burger video wearing a PNW trucker cap with farmed salmon!? The argument for using farmed salmon here is valid in my opinion, but still! I'm offended! Of course, salmon burgers are not among the first things I'd make with some nice fresh wild salmon. Otherwise, I think the videos are great. Just sharing my criticism.

[@PokeYourEyez]

Anyone else notice how terrible the editing is? The microphone sounds muffled and the intro music was way too loud.

[@buddah369]

[@plank3000]

Dude didn’t even try his own burger

[@mattymattffs]

This summer? It's fall... Also, tbh, this is just a way to ruin salmon

[@personalchef9132]

Could you please speak ENGLISH?…

[@bostonbesteats364]

Could you please go away?...