Two Bite Gingery Salmon Potato Burgers on Idaho® Potato Crisps

Ingredients:

  • For Burgers:
  • 1 large Idaho® baking potato, peeled and cut into cubes (about 8 ounces)
  • 1-1/2 teaspoon kosher salt, divided
  • 1 pound cooked red salmon, flaked, or 1 pound can red Alaskan salmon, drained, bones and skin removed, coarsely flaked
  • 2 tablespoons chopped chives, divided
  • 1 tablespoon lemon zest, divided, saving 1 teaspoon for creamy garnish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated fresh ginger or finely chopped pickled ginger
  • 1 large egg, beaten
  • 1/8 teaspoon cayenne
  • 3 tablespoons extra virgin olive oil, divided
  • For Creamy Garnish:
  • 2 tablespoons Greek yogurt
  • 1/2 tablespoon chopped chives (from above)
  • 1 teaspoon lemon zest (from above)
  • For Idaho® Potato Crisps:
  • 1 Idaho® potato, about 6 ounces
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions:

Burgers:
  1. Cook potato cubes in water with 1 teaspoon kosher salt, until fork-tender. Drain.
  2. Mash in pan. Set aside. Place flaked salmon in a medium bowl. Add the mashed potato, 1-1/2 tablespoons chives, lemon zest (except 1 teaspoon), lemon juice, ginger, and beaten egg, 1/2 teaspoon kosher salt, and cayenne. Mix well.
  3. Shape into 16 small burgers.
  4. Heat 1 tablespoon olive oil in a large skillet over medium low heat. Sauté 8 burgers on both sides until lightly brown.
  5. Remove to plate. Repeat with remaining 8 burgers.
Creamy Garnish
  1. In a small bowl, mix creamy garnish ingredients. Refrigerate until needed.
For Idaho® Potato Crisps:
  1. Preheat oven to 425°.
  2. Thinly slice potatoes (about 1/4 inch), about 32 slices. (Extra slices are great for munching.) Rinse potato slices. Dry on paper towels.
  3. Place in a ziplock bag and toss with olive oil. Place potato slices in a single layer on a baking sheet lined with parchment paper. Sprinkle lightly with salt and pepper.
  4. Cover with a second sheet of parchment paper and place a second baking sheet on top to weigh down the slices.
  5. Bake for 15 minutes. Remove top baking sheet.
  6. Place baking sheet on top shelf of oven and bake another 10-12 minutes, turning potato slices over after 6 minutes. Potato crisps will be golden brown.
To Assemble and Serve:
  1. Place 1 burger on each potato crisp.
  2. Pipe a small amount of the creamy garnish on each.
  3. Serve on a platter scattered with chives.
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Yield: 8

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