RECIPES: Recipe Details

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CEDAR PLANKED RUBBED SALMON BURGER WITH GRILLED BUTTERNUT SQUASH RELISH AND HERBED ORANGE MAYO

Ingredients 

6 CEDAR PLANKS, SOAKED IN WATER FOR AT LEAST 45 MINUTES FOR GRILLED SQUASH RELISH:
1 large butternuit squash, peeled and sliced in 1/2" slices
8 cippoline onions, peeled
Colavita Olive Oil for rubbing vegetables
French sea salt for sprinkling vegetables
1 cup pitted kalamata olives, chopped
1 bunch flat leaf parsley, finely chopped
4 cloves garlic, minced
FOR HERBED ORANGE MAYO:
1 1/2 cup mayonnaise
1/3 cup fresh tarragon, minced
1/3 cup fresh thyme, minced
1 1/2 tablespoons orange zest
FOR PATTIES:
1 pounds fresh salmon filets
1/3 cup fresh tarragon, minced
1/3 cup fresh thyme, minced
2/3 cup cippoline onions, finely chopped
4 cloves garlic, minced
2 1/2 teaspoons French sea salt
3/4 teaspoon lemon-pepper
1 1/2 cups panko
6-8 tablespoons  salmon rub
6 foccacia

Instructions 

TO PREPARE BUTTERNUT SQUASH RELISH, generously rub butternut squash and onions with oil and sprinkle lightly with salt. Place squash and onions on vegetable grilling rack and place on med/high grill. Cover and grill, turning occasionally until tender, but not mushy,(approx. 10-15 minutes). Remove vegetables from grill and place on cutting board. Cut each slice of squash into small cubes and quarter each onion. Place vegetables in bowl. Add olives, parsley and garlic, Toss well to combine. Cover and set aside. TO PREPARE HERBED ORANGE MAYO, place mayonnaise in bowl. Add tarragon, thyme and orange zest. Mix well, cover and set aside. TO PREPARE PATTIES, place 1/2 of salmon in food processor and pulse lightly to chop, being careful not to overprocess. (Salmon should retain some texture.) Place chopped salmon in bowl and repeat with other half of salmon. Add tarragon, thyme, onion, garlic, sea salt, lemon-pepper and 1 cup of panko. Combine, being careful not to overhandle. If mixture seems to wet to hold together, add remaining 1/2 cup of panko and combine. To form patties, moisturize hands with olive oil. Form 6 patties large enough to fit foccacia and at least 1" thick. Rub approx. 1 tablespoon of salmon rub on each pattie, making sure to cover top, bottom and sides. Place patties on plate. Cover and regrigerate. Place cedar planks directly on hot grill. Cover for 10 minutes or until very smokey. Remove patties from refrigerator and place directly on cedar planks. Cover and grill 10 minutes. Gently turn patties and continue grilling for an additional 10-12 minutes or until internal temperature reads 170 degrees. During final 2 minutes of grilling, slice foccacia in half, placing cut sides down on grill to toast. Watch carefully to avoid burning. Remove foccacia and patties from grill. TO BUILD BURGERS, place generous amount of mayo mixture on each cut side of each foccacia. Place one burger on each bottom half of foccacia. Place equal amounts of butternut squash relish atop each burger. Place top half of foccacia, cut side down, on top. Serve and enjoy! Marilyn Buffalo Grove, IL

Comments 

PATTY MIXTURE MAY ALSO BE PREPARED FIRST, FORMED INTO PATTIES, COVERED AND REFRIGERATED UNTIL VEGETABLES AND MAYO ARE READY AND PLANKS ARE SMOKING.