{"id":3721,"date":"2014-06-01T23:06:04","date_gmt":"2014-06-02T03:06:04","guid":{"rendered":"http:\/\/www.rhinebeckfarm.com\/?page_id=3721"},"modified":"2014-06-01T23:21:17","modified_gmt":"2014-06-02T03:21:17","slug":"salmon-burger","status":"publish","type":"page","link":"https:\/\/www.rhinebeckfarm.com\/?page_id=3721","title":{"rendered":"Salmon Burgers"},"content":{"rendered":"<p><a href=\"http:\/\/www.rhinebeckfarm.com\/wp-content\/uploads\/2014\/06\/IMG_1730_edited-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-3710\" src=\"http:\/\/www.rhinebeckfarm.com\/wp-content\/uploads\/2014\/06\/IMG_1730_edited-1-1024x682.jpg\" alt=\"Salmon Burgers\" width=\"614\" height=\"409\" srcset=\"https:\/\/www.rhinebeckfarm.com\/wp-content\/uploads\/2014\/06\/IMG_1730_edited-1-1024x682.jpg 1024w, https:\/\/www.rhinebeckfarm.com\/wp-content\/uploads\/2014\/06\/IMG_1730_edited-1-150x100.jpg 150w, https:\/\/www.rhinebeckfarm.com\/wp-content\/uploads\/2014\/06\/IMG_1730_edited-1-300x200.jpg 300w, https:\/\/www.rhinebeckfarm.com\/wp-content\/uploads\/2014\/06\/IMG_1730_edited-1.jpg 1200w\" sizes=\"auto, (max-width: 614px) 100vw, 614px\" \/><\/a><\/p>\n<p>If <a href=\"http:\/\/www.rhinebeckfarm.com\/?page_id=2330\">veggie burgers<\/a> seem not quite substantial enough, but red meat is a bridge too far, these may be just the thing.<\/p>\n<p><strong>Salmon Burgers<\/strong><\/p>\n<p>1 1\/2 pounds boneless salmon, skinned<br \/>\n2 tsp Dijon mustard<br \/>\n2 shallots (or 3 scallions), cut into chunks<br \/>\n1\/2 cup panko (or fresh breadcrumbs)<br \/>\n1\/4 tsp cayenne pepper<br \/>\nJuice of 1\/2 lemon<br \/>\nSalt and fresh ground pepper, to taste<\/p>\n<p>1.\u00a0 Cut salmon into 1 inch chunks.\u00a0 Put 1\/4 of the salmon and the mustard in a food processor and mix thoroughly.\u00a0\u00a0 Add the shallots and the rest of the salmon and pulse gingerly until combined but still chunky.<\/p>\n<p>2.\u00a0 Transfer to a bowl and combine with panko, cayenne, lemon, salt and pepper.\u00a0 Form into three or four patties and refrigerate for at least 30 minutes.<\/p>\n<p>3.\u00a0 Grill for 4 minutes per side.\u00a0 Serve on toasted buns.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If veggie burgers seem not quite substantial enough, but red meat is a bridge too far, these may be just the thing. Salmon Burgers 1 1\/2 pounds boneless salmon, skinned 2 tsp Dijon mustard 2 shallots (or 3 scallions), cut into chunks 1\/2 cup panko (or fresh breadcrumbs) 1\/4 tsp cayenne pepper Juice of 1\/2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1930,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"contact.php","meta":{"footnotes":""},"class_list":["post-3721","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/3721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3721"}],"version-history":[{"count":12,"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/3721\/revisions"}],"predecessor-version":[{"id":3734,"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/3721\/revisions\/3734"}],"up":[{"embeddable":true,"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1930"}],"wp:attachment":[{"href":"https:\/\/www.rhinebeckfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}