As of last night, football season is on again, and with the Rangers poised to win the AL West yet again, it’s good times all around for the local sports enthusiast.
And for those who aren’t into sports, there are always food blogs.
Luckily, we all need food to keep from dying, so in that respect, food and football go hand in greasy, sauce-stained hand. Football, of course, means grilling (honorable mention: chicken wings). This season, we’re starting with some lighter fare: salmon burgers. You’ve got until early February to gorge yourself on burgers, dogs, brats and whatever else your inner fan demands. No need to overdo it.
Oh and do yourself a favor and buy beer for the game on Saturday. Kickoff and the start of beer sales on Sundays are, cruelly, at the same time. Don’t become another statistic.
10 oz. salmon filets, cut into chunks
1/2 cup flour
1/2 cup crushed saltines or panko
1/2 a small onion, chopped
1 tbsp capers
2 tsp dill
a couple squeezes of lemon juice (optional)
salt and pepper to taste
1. Combine all ingredients in a food processor and pulse a few times, like 5-10, until well incorporated. You want it chunky and fleshy. Don’t go overboard or you’ll get a paste.
2. Form into 4 patties and place in the freezer for 12-15 minutes. This helps them tighten up some and hold together better.
3. Grill over high heat until cooked through, about 6 minutes total. They’re done when the sides are starting to turn opaque about half way up. Serve on a toasted bun with other stuff on it.