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James's Fresh Bar-B-Q Salmon Burger

1 lb boneless skinless salmon fillet well-chopped
2 tbl bread crumbs
1 tbl Dijon mustard
1 tbl minced onion
2 tsp lemon juice
1/2 tsp minced or pressed garlic
1/2 tsp freshly-ground black pepper
1/2 tsp salt or to taste
ACCOMPANIMENTS
    Lemon Sour Cream Butter (see recipe)
4 x Lemon Dill Buns (see recipe below)  
    (or use quality store-bought buns)
    Mayonnaise or homemade tartar sauce
  

 Method :
To make the burger mixture, thoroughly combine the burger ingredients in a medium bowl. Divide into 4 portions, shape into patties 1/2-inch thick and 4 inches in diameter.
Heat the barbecue grill until the coals glow red with white ash around the edge. The salmon patties are fragile, so handle them carefully; if you chill the patties on a plate in the refrigerator before putting them on the grill, they will hold together better.
When the barbecue is heated, put the salmon patties on the grill at least 2 inches apart. Grill until the first side is nicely marked, about 2 minutes, then turn and baste with Lemon Sour Cream Butter. Continue cooking until the burgers are just cooked through, about 2 minutes longer.
Split the buns and, if desired, butter lightly with Lemon Sour Cream Butter and toast them on the grill. Spread the buns with mayonnaise or tartar sauce if using, add the burgers and pile high with Summer Slaw.
This recipe yields 4 servings.
 

Lemon Sour Cream Butter

4 oz butter - (1/2 cup)
1/4 cup sour cream
1 tbl lemon juice plus
1 tsp lemon juice
1 tbl brown sugar
2 tsp Dijon mustard
1 1/2 tsp grated lemon zest
1/2 tsp salt
1 dsh Tabasco sauce
2 tsp finely-minced parsley

 Method :
In a mixer or food processor, whip all the ingredients except the parsley until smooth and emulsified. (The butter will look broken at first, but keep whipping; it will come together and become smooth.) Transfer to a bowl and stir in the parsley.
Lemon Sour Cream Butter will keep for up to a week in the refrigerator, or it can be frozen. If frozen, the butter should be re-whipped once thawed.
This recipe yields about 1 cup for 16 servings.
 

Granny's Lemon Dill Buns

1/2 cup milk
1 tbl butter
2 tbl sugar
1 tsp salt
1 pkt dry yeast - (abt 1 tbspn)
1/3 cup warm water (90 degrees)
2 x eggs
2 tsp finely-minced fresh dill
    (or 1/2 tspn dried dill weed)
2 tsp grated lemon zest
2 x garlic cloves minced or pressed
2 1/2 cup all-purpose flour
2 tsp poppy seeds

 Method :
In a small saucepan, bring the milk just up to a simmer, remove from heat and stir in the butter, sugar, and salt. Let cool to lukewarm, stirring occasionally to dissolve the ingredients. Pour into a large mixing bowl.
Dissolve the yeast in the warm water, then stir it into the milk mixuture. Whisk one of the eggs and stir it in along with the dill, lemon zest and garlic. Mix in as much flour as needed to make a smooth, moist dough. Knead until smooth. Place in a large oiled bowl, turn the dough so both sides are oiled, cover with a towel and let rise in a warm place until doubled, about 1 1/2 hours.
Punch down the dough and divide it into 6 pieces. Roll into balls and let rest 10 minutes, covered with a towel. With a well-floured rolling pin, roll the balls into 3 1/2-inch rounds. Place on a greased baking sheet. Cover lightly with a towel and let rise until almost doubled.
Preheat the oven to 350 degrees. In a small bowl, whisk the remaining egg with 1 tablespoon water. Brush the tops of the buns lightly with egg wash, sprinkle with poppy seeds and put in the heated oven. Bake until golden brown, about 20 minutes.
Transfer to a cake rack to cool. Extra buns may be wrapped when cool and frozen for later use.
This recipe yields 6 buns.