RECIPES: Recipe Details
Pickled Tickled Pink Salmon Burgers
I got this idea to fry a pickle and started experimenting until I loved the results from there I thought it would be a great additon to a burger so I tried several types of meat and fish burgers to pair it with and Wah Lah this is my favorite version.
2 pounds skinless center cut salmon fillets, cut into 1-inch pieces
3 tablespoons jarred Kosher dill pickle juice
1/3 cup finely chopped shallots
1 teaspoon Kosher salt
1/2 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons ketchup
1 tablespoon prepared horseradish
1/2 teaspoon piment d'Espelette or Hungarian paprika
1-1/2 cups canola oil
12 jarred Kosher Dill sandwich sliced pickles
3/4 cup tempura batter mix
1/3 cup cold beer
2 teaspoons canola oil
6 potato hamburger buns, split
6 red leaf lettuce leaves, trimmed to fit burgers
For Salmon Burgers
Place 1 cup of salmon pieces and pickle juice in food processor, puree until smooth then spoon into large bowl. Place remaining salmon in food processor, pulse 8 times or until coarsely chopped; fold into pureed salmon along with shallots and salt. Divide salmon mixture into 6 portions, gently shape each into 1/2-inch thick patties. Cover and chill until ready to grill.
For Spicy Sauce
In a medium bowl mix mayonnaise, pickle relish, ketchup, horseradish and pimnet d'Espelette or paprika until blended. Chill and set aside so flavors blend.
For Fried Pickles
Heat standard outdoor grill to medium-high direct heat. Place a heavy oven-proof skillet(a 10-inch cast iron skillet works well)directly on grill rack; pour in the 1-1/2 cups oil. Lay pickle slices in a single layer on paper towels, place another paper towel on top and lightly press to dry pickles. In a medium shallow bowl whisk tempura batter and beer just until blended. When oil has reached 375F working in batches dip pickles into tempura batter to lightly coat. Fry pickles in oil not crowding the skillet until golden on both sides about 1 minute per side. Drain fried pickles on paper towels. Maintain a direct heat medium-high grill.
To Grill and Assemble Burgers
Brush grill rack with the 2 teaspoons oil. Place salmon patties on grill rack; grill 2 minutes over medium-high heat. With large metal spatula turn patties over and grill 2 minutes more or until desired degree of doneness. During the last 2 minutes of grilling lightly toast cut side of buns.
Spread the spicy sauce on cut side of bun tops. Place burgers on bottom of buns, top with 2 fried pickles and a lettuce leaf. Add bun tops to complete the burgers. Serves 6.
NOTE-make sure to assemble as directed so the lettuce keeps the sauce away from the pickles that way the pickles stay crispy fried and not soggy.
Piment d"Espelette is a mildly spicy powder from France and can be found at gourmet cooking shops or specialty food stores. I tried the sauce with Hungarian paprika and it worked well too.