Salmon Chowder Burgers
By Brian Sprouse from West Chicago, IL
Topped with lemon dressed arugula, braised onions and tarragon goat cheese spread. Yield 16 burgers
Ingredients:
Burger: 1 lb. smoked salmon
flaked 2 lb. Coho or Sockeye salmon, skin removed and ran through food processor
3 red potatoes peeled, small dice and cooked in whole milk and cooled
1/4 bunch green onions chopped, green part only
Panko bread crumbs
2 eggs 1 egg yolk
Season with salt and pepper to taste
2 8 packs Martins potato rolls toasted
Toppings:
Goat cheese spread on bottom bun (recipe to follow)
1/2 red bell pepper fine chop mixed
1 ear corn grilled, cooled and de-kernelled
Braised onions - 1 large yellow onion cut into thick rings, then in half
Braised Arugula, dressed with a lemon vinaigrette
Goat cheese Tarragon spread
1/2 lemon juice and zest of 2 sprigs tarragon fine chop
4 oz. goat cheese 4 oz. sour cream
1/2 tsp dill
Directions:
These hearty burgers should stand up to a grill grate, but I chose a grill top griddle to get a nice overall sear. The griddle also is great for getting a nice toast on the buns. Thoroughly mix together all burger ingredients, making sure to mash some of the potatoes as a binder. Mix in enough panko to achieve desired consistency (making sure burgers stick together). I used a 1/4 cup measuring spoon, and packed it with the burger mixture, then rolled into a ball until it hit the grill. Once there I smashed it into patty form, then seasoned with salt and pepper. I also used clarified butter on the griddle, over medium heat, so they would cook all the way through, without overcooking. Braised onion tip: use frying pan and don't quite cover onions in water. Over medium heat, let water evaporate, and then cook a bit longer to get a little caramelization. Assemble burgers! On top of bottom half of the bun, get a healthy spread of the goat cheese mixture, then sprinkle with the corn and pepper mix. Slap on the cooked burger. Top with braised onions and dressed arugula. Enjoy.
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