With BBQ weather finally sneaking in on us, we had Chef Shawn McKerness of The City Grill join us and Arms Bumanlag on CTV Windsor to create a light and tasty burger to throw onto the grill on a skillet in the kitchen.
Salmon Burger – yields: 4 portions
For the patties
- salmon 1.5 lbs – chopped coarsely
- spring onion 3 each – sliced thin
- fresh dill 2 tbsp- chopped
- salt to taste
- pepper to taste
Horseradish cream:
- yogourt 2 tbsp
- sour cream 2 tbsp
- prepared horseradish 1 tbsp
- salt to taste
- pepper to taste
- fresh squeezed lemon juice, few drops
Slaw:
- nappa cabbage 4 oz- shredded
- red cabbage 1 oz – shredded
- carrot 1 oz – shredded
- red pepper 1 oz sliced thin
- 2 spring onions, each sliced thin
- mayo 2 tbsp
- honey 1 tsp
- rice vinegar 2 tbsp
- salt and pepper to taste
4 burger buns – toasted
Instructions
For the cream:
combine all ingredients together in a mixing bowl and let sit at room temperature. after an hour or so you should see the mixture slightly thicken. wrap and keep in the fridge for up to 3 days
For the slaw:
in a stainless bowl combine the mayo, vinegar, honey, and seasoning, then mix all together with the remaining ingredients
For the patties:
- in a stainless bowl mix together the salmon, dill, onion and season conservatively form into 6 individual patties.
- heat a non stick skillet to a medium high heat. add 2 tbsp of canola or other neutral cooking oil.
- season the patties again with salt and pepper then gently and carefully place into the heated skillet. cook for approximately 2-3 minutes per side.
Assembly:
- spread a small amount of cream on each side of the toasted burger bun.
- place the cooked patty on then a small mound of slaw.
