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2-Bite Gingery Salmon Potato Burgers on Idaho® Potato Crisps

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
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Servings

8 Servings

Ingredients

  • 1 large Idaho® baking potato peeled and cut into cubes (about 8 ounces)
  • 1 1/2 teaspoons kosher salt divided
  • 1 pound cooked red salmon flaked, or 1 can (1-pound) 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
  • 2 tablespoons Greek yogurt
  • 1/2 tablespoon chopped chives from above
  • 1 teaspoon lemon zest from above
  • 1 Idaho® potato about 6 ounces
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  • Burgers:
  • Cook potato cubes in water with 1 teaspoon kosher salt, until fork-tender. Drain.
  • 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.
  • Shape into 16 small burgers.
  • Heat 1 tablespoon olive oil in a large skillet over medium low heat. Sauté 8 burgers on both sides until lightly brown.
  • Remove to plate. Repeat with remaining 8 burgers.
  • Creamy Garnish:
  • In a small bowl, mix creamy garnish ingredients. Refrigerate until needed.
  • Idaho® Potato Crisps:
  • Preheat oven to 425°.
  • Thinly slice potatoes (about 1/4 inch), about 32 slices. (Extra slices are great for munching.) Rinse potato slices. Dry on paper towels.
  • 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.
  • Cover with a second sheet of parchment paper and place a second baking sheet on top to weigh down the slices.
  • Bake for 15 minutes. Remove top baking sheet.
  • 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.
  • Assemble and Serve:
  • Place 1 burger on each potato crisp.
  • Pipe a small amount of the creamy garnish on each.
  • Top with additional potato crisp.
  • Serve on a platter scattered with chives.
  • Source: Idaho Potato Commission