The inspiration for these burgers comes from one of my favorite flavor combinations: creamy grilled eggplant, tangy balsamic vinegar, and salty capers.
We are displaced Seattle persons, living in Texas. While in the Northwest we enjoyed the fresh wild-caught salmon.
The moist Ahi tuna burger is topped with grilled avocado & baby bok choy and is served on a sesame cracker with wasabi aioli and pickled ginger.
We live on the Chesapeake Bay in beautiful southern Maryland. If ever my husband and I had to leave here, we most definitely would miss our family and friends.
This burger always reminds me of my tropical vacations and the fantastic food I've eaten while traveling.
The idea for this burger came to me one night when I was thinking about how to grill more fish. I added smoked salmon to the fresh because I prefer the flavor.