RECIPES: Recipe Details
Hazelnut Ginger Salmon Burger
This is not your average salmon burger. An unusal blend of ingredients, from hazelnuts to fresh bread crumbs, combine with a bit of cocoa powder, which brings out the deep rich flavor of the salmon. Topped with a light lemon mayo and crisp chilled cucumbers, sandwiched between two toasted slices of rustic sourdough bread, make this salmon burger an unforgettable experience.
1 1/2 pounds ... salmon, skinned and de-boned
¼ cup ... hazelnuts, roasted and ground
¼ cup ... brown sugar
1 teaspoon ... unsweetened cocoa powder
1 teaspoon ... dry mustard
1 teaspoon ... dried parsley
2 teaspoon ... lemon pepper (divided)
1 1/4 teaspoon ... coarse salt (divided)
½ teaspoon ... powdered ginger
1 loaf ... sourdough bread (preferably a rustic loaf)
2 ... egg whites
1 tablespoon ... olive oil
½ teaspoon ... sesame oil
2 cloves ... garlic, chopped
¼ cup ... mayonnaise
Non-stick cooking spray (preferably olive oil)
1 large ... cucumber, peeled and cut length-wise into 2-inch, thin strips
1. Cut salmon into chunks, about the size of a fist, and set aside. 2. Light the grill (or side burner) and set on medium heat. Using a heavy pan, roast the hazelnuts for 3-5 minutes, shaking the pan every once in awhile so they don’t burn. Once roasted, set aside to cool. 3. In a small bowl, combine brown sugar, cocoa powder, dry mustard, parsley, 1 teaspoon lemon pepper, 1 teaspoon salt, and ginger. Place hazelnuts in a food processor and grind until fairly fine. Add to spice bend. 4. Cut two 1-inch thick slices of the bread. Remove the crusts and place the soft bread into the food processor. Process until bread is turned into crumbs. 5. Into the processor, add the salmon chunks, egg whites, olive and sesame oils, garlic, and 4 heaping tablespoons of the hazelnut spice blend (save the rest for another batch of burgers). Pulse until salmon is fairly well chopped and ingredients are blended. Divide the ground salmon mixture into six portions, shape into patties. Refrigerate for about an hour. 6. Prepare the lemon mayo by whisking together 1 teaspoon lemon pepper, ½ teaspoon salt and mayonnaise. Refrigerate until ready to serve. 7. Prepare the grill by setting the temperature at medium. Once ready, spray the grill lightly with non-stick cooking spray. Place patties on the grill and cook on one side for 4 - 5 minutes. Flip the patties and cook for another 3-5 minutes. 8. Cut the remaining bread into 12 slices. In the two final minutes of cooking, spray one side of each slice of bread with the non-stick cooking spray. Placed the dry side down directly on the grill for 1 minute, then flip to the oiled side. 9. To assemble, place the salmon burger on a slice of bread, top with 1-2 teaspoons of lemon mayo, several slices of cucumbers and a second slice of bread. Serve and enjoy!
It is difficult to make "only enough" spice blend for this recipe, so the ingredients and instructions allow for two portions. The good thing is that the spice blend stores for up to a month and can be used the next time these burgers are made.