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Salmon Burgers




Source of Recipe


buildabetterburger.com


List of Ingredients




BURGERS-
1/2 cup hazelnuts
1/2 cup bread crumbs
2 tablespoons prepared horseradish
2 medium eggs, beaten
1/2 teaspoon ground sea salt
2 pounds skinless salmon fillet, cut into 2-inch pieces

6 hazelnut or other nut-flavored savory rolls

RASPBERRY KETCHUP-
1/2 cup balsamic vinegar
2 1/2 cups fresh raspberries
1 tablespoon olive oil
1 cup minced Walla Walla or other sweet onion
1 tablespoon minced garlic
3 tablespoons dark brown molasses sugar or brown sugar
2 tablespoons honey Dijon-style mustard
1/2 teaspoon ground sea salt

1 tablespoon hazelnut oil
2 teaspoons raspberry vinegar
1/4 teaspoon fresh cracked pepper
1 1/2 cups baby bitter greens, such as arugula, frisse, and watercress



Recipe



BURGERS-Spray grill rack with non-stick vegetable spray; prepare medium-high fire for direct heat cooking. Toast hazelnuts in a small ovenproof pan on the outer edge of grill. Shake pan often for about 5 minutes, and then transfer nuts to food processor and mince. Place in a large bowl along with the breadcrumbs, horseradish, and eggs. In the same food processor, working in batches, use the on/off button to coarsely grind the salt and salmon, and then place in the large bowl. Mix all the burger ingredients; form into 6 patties. Place on platter and refrigerate while preparing ketchup. Grill burgers 4-5 minutes per side. Place rolls, cut side down, on the outer edge of grill for the last minute of cooking.

RASPBERRY KETCHUP-In an ovenproof skillet, reduce the balsamic vinegar in half on the grill. Add the raspberries for 2 minutes, then press through a fine sieve into a small bowl; discard the seeds. In the same skillet, heat oil over grill and sauté the onions until caramelized, about 10 minutes. Add the garlic and sauté 1 minute. Stir in the sugar, mustard, salt, and raspberry mixture. Heat until slightly reduced and thick. Remove from heat to cool.

TO SERVE-In a small bowl, whisk together the hazelnut oil, raspberry vinegar, and pepper. Toss in the greens just to coat. Place burgers on roll bottoms, next place 1/4 cup greens on top. Spread ketchup on roll tops, close to form burgers.

Makes 6 burgers