Published on January 17th, 2013 |
by The Pop-Up Urban Gourmet (PUG)
Slammin’ Salmon Burgers with Caramelized Onions & Avocado Mayo
Anyone who knows me knows how much I love red meat — especially when in the form of a fat juicy hamburger. However, my efforts to be more pro-active about healthy-eating and the increased scrutiny around the beef industry’s precarious practices (feeding cows candy? No thanks.) have prompted me towards other healthier yet equally-delicious ways to experience true burger enjoyment, plus fries, minus the guilt.
To quote Teddy P., my latest greatest inspiration for burger reinvention includes another top favorite of mine — salmon. I’ve never been a fan of ground turkey meat (shout out to the turkey lovers, no disrespect) so salmon presents a very appetizing and surprisingly easy-to-make alternative. Couple it with some homemade caramelized onions and avocado mayo and you’ll be hard-pressed to find reasons for going back to beef ever again.
Say goodbye to the red — for now or for good — with this savory Salmon Burger recipe.
Salmon Burgers w/ Carmelized Onions and Avocado Mayo
1 lb Atlantic or Pacific Salmon filet (or equivalent)
1 tbsp freshly squeezed lemon or lime juice
2 tbsp Herb De Provence
Old bay Seasoning Salt & Black Pepper (to taste)
2 medium eggs
1/3 cup Panko breadcrumbs
Sliced muenster, Swiss, or Havarti Cheese
Brioche buns (or Large Hawaiian Rolls if you can find them)
1/2 small Haas avocado, mashed
2 tbsp Real Mayo
Sweet yellow or white onions
Good white port wine reduction wine or wine vinegar
A bit of brown sugar
Note: Since the caramelized onions take the longest to make I advise cooking those first and setting them aside.
1. Start off by skinning your salmon and cutting it into small pieces, then transferring them into your food processor or blender. Grind the salmon up until it’s a ground meat texture and consistency, then transfer that into a large bowl.
2. Crack your eggs and place into bowl with salmon, then measure and pour your panko crumbs into the bowl. Put your fresh dill, lemon juice and seasonings in there as well and mix all of the ingredients together with a wooden spoon or your hands (don’t be afraid to use your hands while cooking).
3. When fully mixed, form large patties and set them aside in the refrigerator for up to an hour to solidify.
4. Next up, place a small amount of olive oil or butter into a pan and set it to medium-high heat. Once sizzling, add your salmon patties into the pan cooking them on a medium temperature. Sear the patties on one side for 4-5 minutes, then flip them over for an additional 3-4 minutes. If using, top them with your favorite sliced cheese when nearing completion.
1. Since the salmon burgers are now cooking you can move onto making your avocado mayo. Start by cutting half of an avocado into a small bowl and then mashing it to a creamy consistency.
2. Mix it with your mayonnaise (regular, low-fat or fat-free are fine), a dash of seasoning salt and pepper, and set it aside in the frig.
1. Clean your onion of the dry skin and the root and stem tips, then cut it in half, top to bottom. Slice the onion, flat side down, to make thin strips of onion, making sure to separate the layers.
2. Using either a skillet or medium-sized sauce pan, pour in enough olive oil to coat the bottom of plus about a tablespoon more. Heat the skillet/pan on high until the oil is very hot but not smoking. Add the brown sugar to your desired taste.
3. Now add in your onions all at once and reduce the heat to low-medium low. Using a spatula, turn the onions so that every piece is covered and continue to turn them consistently approximately every 8-10 minutes. If it starts to burn, feel free to add in a bit of water (not a lot, just a few drops). After about 30 minutes you’ll see your onions begin to turn a nice caramel-brown
Now that your beautiful salmon burgers are ready, you can go ahead and dress your buns with the avocado mayo, caramelized onions, and mustard, along with crisp leaves of fresh arugula. Serve with some sweet potato fries and a side cucumber salad and you’re all ready to have at it, the healthy way.
Off The Beaten Plate http://www.obpnyc.com/