Wine Varietal: Chardonnay
For the patties:
2 5″x12″ cedar grilling planks
2 lbs. wild-caught salmon fillet, finely chopped
1 egg, lightly beaten
2 green onions, finely diced
1 tsp. Tabasco sauce
2 tbsp. honey
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
olive oil, to coat
For the beurre blanc:
1 tbsp. extra virgin olive oil
1 medium shallot, finely minced
1/2 cup Chardonnay
1 stick butter, cut into 1/4″ pats
1 tbsp. fresh lemon thyme
6 whole-grain hamburger buns
6 leaves curly endive
1. Fully submerge the cedar planks in cold water for at least 30 minutes before grilling.
2. Prepare your grill for medium-high heat.
3. In a large bowl, mix together the chopped salmon, egg, green onion, Tabaseco, honey, salt and pepper. Form into 6 evenly sized patties, large enough to fit your hamburger buns. Set aside until ready to grill.
4. To make the beurre blanc, add the extra virgin olive oil and shallot to a medium sized saucepan and place it directly on the grill grates. Cook on medium heat, stirring often, until the shallots are softened but not browned, about 2 minutes.
5. Add the chardonnay and bring to a boil. Cook until the liquid has reduced by about half, stirring often, about 4 minutes.
6. Remove the saucepan from the heat completely and whisk in 4 1/4″ pats of butter until fully melted. Continue adding the remaining butter, 2 pats at a time, whisking constantly until it is completely melted. If necessary, return the pan to the heat for a few seconds to help the butter melt. Once all the butter is incorporated, set aside until ready to assemble.
7. Coat the salmon patties on all sides with olive oil, then place directly on the cedar planks, leaving space between the patties. Place the planks directly on the pre-heated grill and close the lid.
8. Grill for 6-8 minutes, or until a thermometer inserted into the middle of the salmon reads 130F. Remove patties from the cedar plank and set aside to rest 5 minutes before assembling the burgers.
9. To finish, toast the cut sides of the hamburger buns on the grill for 1-2 minutes, or until lightly browned.
10. Return the beurre blanc to the grill for a few seconds to warm and whisk in the thyme.
11. Assemble the burgers by placing the salmon patty on top of the bottom bun, then topping with a spoonful of beurre blanc, followed by a piece of curly endive and the top bun.