I don’t know about you, but this weekend was cray busy. It was full of catching up with friends and running errands (ahem shopping). On Saturday I went to Chelsea Flea Market with one of the said friends and scored this really amazing vintage Oscar de la Renta scarf. I am so stoked to accessorize with this beaut. On Sunday I ran some errrrr errands, oh and went to the rescue of a friend who locked herself on the roof of her apartment building. That was an interesting phone call….I ended my day drooling over the blog How Sweet It Is, a personal favorite, and making this most delicious recipe. Trust me when I tell you, you NEED to try these (unless you don’t like fish).
:MY NEW SCARF!:
1 pound fresh, raw salmon (skinless or skin removed)
1/3 cup panko breadcrumbs
2 tablespoons bbq sauce
1 tablespoon dijon mustard
2 tablespoons freshly grated parmesan cheese
2 garlic cloves, minced
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
4 whole wheat buns-I opted for whole wheat challah rolls
Add salmon to the bowl of a food processor and pulse until it’s somewhat ground
Remove and add salmon to a bowl with remaining ingredients and mix with a spoon until just combined. Form into 4 equally-sized burgers. Heat a skillet (or grill) over medium-high heat and cook burgers on each side until golden – about 3-4 minutes per side.
Serve with additional BBQ sauce, lettuce and red onion for topping. I opted for Stubb’s barbecue sauce. If you are ever in Austin, TX you must head over to Stubb’s on Sundays for their gospel brunch the food and the ambiance never disappoint. Stubbs also moonlights as a pretty awesome music venue. DO.IT
Yum. Yum. Eat ’em up!