I have recently been working on redesigning the website, among other stuff. I am trying to come up with 5 words that relate to my brand. It always brings me back to why I started the blog in the first place: to preserve the traditional Cypriot recipes I think are being forgotten in Cyprus as generations drift away from the time-consuming process of making a lot of foods. I don’t think my work here is done. I still want to do more of it. So I want to continue that. I also am thinking about what makes a good recipe writer. I think a good recipe writer really knows how to coach you through a recipe so you don’t feel like a bumbling nit wit. The language used is often accurate, and precise. I end up feeling safe in their hands, and trust is built up. I know over the years I have improved at this, and I want to make this a point about the recipes I share on my website: I want you, the reader, to trust the recipes. I also have a picture of a renovated kitchen in Cyprus and my goal. I am going to see where that takes me. Anyone reading: what do YOU want to see? Anything you are looking for on the internet that I can help provide? Just curious.  Anyway, enough small talk, the reason you came: salmon burgers. Easy, and yummy. And perfect for summer. The burgers cook quickly, so keep an eye on your frying pan. Winner, winner, salmon dinner.


Preparation Time: 30 minutes
Difficulty: 2
Makes: 5 patties


475 grams Foodsaver Salmon Fillets (skinless), diced into 1/4 inch chunks
2 teaspoons Reine de Dijon Mustard
1/4 cup Ardo Shallot, (equivalent to 1 shallot)
Foodsaver Sesame Hamburger Buns or Hamburger Buns
2 tablespoons Chorio Olive Oil
1/4 teaspoon Tabasco sauce
1/3 cup breadcrumbs, Arketena or other*
1/2 breadcrumbs, Arketena or other
1 tablespoon capers, finely diced*
1 teaspoon salt*
1 teaspoon black pepper*

Tarter Sauce*, Develey Mayonnaise, tomato slices*, lemon wedges* and fresh arugula* for serving with

* All ingredients available at Foodsaver Stores except those marked with an *.


In a food processor add a quarter of the salmon, with the mustard and Tabasco sauce. Blend until a smooth paste is created.

Add the rest of the salmon, into the food processor and pulse a few times. Dump mixture into a large bowl and mix in the salt, pepper, 1/3 cup of breadcrumbs and capers with your hands. Shape the mixture into 5 patties and refrigerate for 30 minutes. Before cooking, spread a 1/2 cup breadcrumbs onto a plate. Press both sides of the patties into the breadcrumbs.

In a large frying pan over medium high heat, add the olive oil. Once hot, add the patties and cook until browned on each side, about 3 minutes each side. Be careful not to overcook.

Serve immediately garnished with fresh arugula, tomato slices, lemon wedges, and tarter and/or mayonnaise.