by Virginia Anthony
Combine all ingredients in small bowl, mix well. Cover and chill.
Remove woody base and feathery top of fennel bulb; discard base and save feathery top for garnish. Chop bulb in food processor or by hand. Place in bowl; add remaining ingredients. Toss to mix well; cover and chill.
To prepare burgers: with a chef's knife, cut salmon into strips; dice strips crosswise. Chop until texture of raw hamburger. (Do not use food processor.) Place in bowl; add remaining ingredients. with hands, gently mix. Shape into 6 equal size burgers; chill 30 minutes. Coat a heavy non-stick skillet with cooking spray; heat over medium-high heat. Add burgers and cook 3 minutes, turn and top with slice of cheese and cook 3 more minutes. Spread cut sides of muffins with dressing, top with a burger, radicchio or red leaf lettuce, about 2 tablespoons Fennel Slaw and muffin top. Garnish with some of the feathery fennel tops, if desired.
Provided by Bays English Muffins
This Archived Page created between 1994 and 2001. Modified August 2007
Copyright © 1994-2017,