South Florida Restaurant Recipes You’ve Been Asking For – Sun Sentinel

Lucille’s American Cafe Salmon Burger Lucille’s American Cafe Salmon Burger Lucille’s salmon burgers are served with cucumber slices and dill cream. The cafe prepares large quantities of dill cream because diners often ask for more. Use leftover cream as you would a tzatziki sauce by adding cucumber and garlic. Serve with pita chips or vegetables, or use as a sauce for gyros or tuna salad. 4 cucumbers, peeled 1 tbsp lemon pepper seasoning 4 cups sour cream 1 1/2 bunches fresh dill, separated 1 cup plus 1 ½ tsp freshly squeezed lemon juice Salt and black pepper freshly ground, to taste 4 pounds Salmon fillet 1 tbsp plus 1 tsp olive oil, plus more for pan 1 cup red onion, finely diced 1 cup celery, finely diced dice 1 cup Panko (Japanese breadcrumbs) 1 cup mayonnaise 1 large egg, lightly beaten 12 hamburger buns 1 Using a mandolin, potato peeler or grater, slice the cucumbers into long strips, avoiding seeds in the center. Discard the center with the seeds. Place the cucumber slices in a medium bowl and toss with the lemon peppercorn seasoning, set aside. 2 In a large bowl, combine the sour cream, half a bunch of chopped dill and 1 ½ teaspoons of lemon juice. Season with salt and pepper to taste; put aside. 3 Using a large saucepan over medium-high heat, combine the salmon, half a bunch of dill, the remaining 1 cup of lemon juice and enough water to cover the salmon. Bring to a boil, reduce the heat to medium-low and poach for 5 minutes. Discard liquid and dill. Chill the salmon by placing it in a saucepan over ice for 30 minutes. 4 Using a large sauté pan over medium high heat, heat 1 tablespoon of olive oil. Sauté onions and celery until translucent. Let cool. 5 Using a medium bowl, combine the cooled onion and celery, panko, mayonnaise, egg, remaining teaspoon of olive oil and half bunch of chopped dill . Mix well. 6 Separate the cooled salmon by hand and add it to the Panko mixture. Season with salt and pepper and mix until well incorporated. Form 12 six-ounce patties. 7 Using a large sauté pan over medium-high heat, coat the surface with a thin layer of olive oil. Working in batches, sauté the burgers 2 minutes on each side. 8 Serve on a bun, topped with about ¼ cup cucumber slices and 2 tablespoons dill cream. Makes 12 burgers. Nutrition information per burger: 606 calories, 51% calories from fat, 34 g fat, 8 g saturated fat, 138 mg cholesterol, 29 g carbohydrates, 41 g protein, 447 mg sodium, 2 g fibers (Taimy Alvarez / Sentinel of the Sun)