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http://www.omniture.com --> Mail Tribune Blogs --> --> « Names in the games How Can A Saluki Kill A Bird That Only Exists On The Hardcourt? » Leeks improve homemade burgers Posted by Sarah Lemon Always looking for ways to improve on the basic burger, I eagerly took some advice from a farmers’ market produce peddler last week. I bought one of the thickest leeks available at her stall and sliced it cross-wise into paper-thin rings. These I embedded in a homemade salmon burger and grilled. The leeks were indeed sweeter than onion and so succulent that they didn’t at all compete with the salmon’s delicate texture. It’s easy, by the way, to make your own salmon burgers rather than relying on the prepackaged variety. This is also a great way to use up leftover baked fillets. The concept is similar to a fritter. Chunk up your leftover salmon or a good-quality canned variety (make sure it contains no skin). I prefer salmon canned at Chuck’s Seafood in Charleston, previously mentioned in this blog. Add one egg and dry bread crumbs just until the mixture holds together. I like to add fresh or jarred, minced garlic, green onion, parsley or whatever other fresh herb I have on hand. Season with salt, pepper, cayenne, smoked paprika, mustard powder and a dash of Worcestershire. Form into two patties and pan fry in just a little olive oil. I love these burgers with wasabi-spiked mayonnaise and fresh enoki mushrooms or sauteed wild mushrooms, depending on the season. And now, leeks! This entry was posted on Wednesday, March 21st, 2007 at 1:15 pm and is filed under The Whole Dish . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response , or trackback from your own site. Leave a Reply Mail Tribune Blogs is proudly powered by WordPress Entries (RSS) and Comments (RSS) .