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Have you ever gotten tired of the usual meaty barbecue staples and wished there was a lighter, healthier option that could still feed a crowd? These burgers are the answer! Quick to make, they're a perfect recipe for creative additions - try swapping chives for dill, basil, tarragon, or even use a different fish - fresh tuna works well. The key lies in processing a small amount of fish first, so the proteins bind the bigger pieces together without need for extra ingredients. This delivers a burger that is light, tender, and still holds together on the grill. Served with crisp baby greens and herby aioli, on our Brioche Buns.Inspired by: http://cooking.nytimes.com/recipes/7131-salmon-burgers
recipe updated Jun 12, 2020