I’m completely giddy and I can’t wait to tell you why! It’s not just these salmon burgers, which should be served at every bar in the country. If they were, I’d be one happy man. I struggle with bar food. Where is the pescatarian love? It makes be a little sad when I go out for drinks and everyone’s chowing down on juicy burgers and all I can get is a silly hummus platter. All you bar-owners out there, take note! Make this salmon burger and I can guarantee it’ll be a hit.
But that’s not why I’m so excited. Here’s the big news: I have the honor of telling all of you, dear readers, about the release of the wonderful new book, The Sprouted Kitchen, from Sara and Hugh Fortes. I’m not really sure what else I can say except that I adore these two and their site. I mean, look at it. It’s hard not to fall in love with every word, photograph, and recipe. You know that game people play where you’re asked what items you’d want if you were stuck on an island? Just nod yes. Well, if I were stuck on an island and could only have access to one blog, I’d pick Sprouted Kitchen. Actually, maybe I wouldn’t. Because I’d just be very hungry all the time. So, forget that.
The cookbook is everything I dreamed it would be. It is full of beautiful writing, Hugh’s stunning pictures, and every dish will leave you drooling. In fact, when I was searching for a recipe to make to go along with this post, I hemmed and hawed for quite some time. Like their blog, I was left overwhelmed with inspiration. But I’m so glad I went ahead and adapted their turkey burger recipe to meet my pescatarian tastes. It completely flipped my view of what a salmon burger could (and should) taste like. So, thank you Sara and Hugh!
The publishers of the Sprouted Kitchen cookbook have been generous enough to provide a copy for a giveaway on this blog! Details on how to enter follow, but if you’re anxious to get your hands on it, head on over to Amazon and buy a copy.
To enter this giveaway, leave a comment on this post telling us why you’d like to win?
Official Rules: No purchase necessary. Open to US residents only . Giveaway will end on September 30th 2012 at 12:00 pm EST. One winner with a valid entry will be selected at random using random.org. Winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.
(adapted/inspired from the turkey burger recipe by The Sprouted Kitchen by Sara Forte)
For Herb Aioli
1 egg yolk
2 teaspoons fresh squeezed lemon juice
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup canola oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped chives
2 tablespoons finely chopped basil leaves
For Salmon Burgers
1 1/2 pounds skinless fresh salmon fillet, cut into 2 inch cubes
1 tablespoon extra-virgin olive oil
1 celery stalk, finely chopped
3 green onions, finely chopped
4 cloves garlic, finely chopped
1 apple, such as Granny Smith or Gala, finely chopped
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon sea salt
2 tablespoons chopped fresh flat-leaf parsley
4 hamburger buns
1/2 head butter lettuce
1 cooked red onion (directions below)
1 beefsteak tomato, sliced
1. In a large bowl, whisk together the egg yolk, lemon juice, salt, and pepper. Continue whisking quickly and slowly drizzle in the olive oil until it has emulsified. Once you have a mayonnaise-like consistency, whisk in the mustard, chives and basil. Cover and store in the fridge until ready to use.
2. Heat the oil in a saute pan. Add the celery, green onions, and garlic and cook until just browned. Turn off the heat and set aside.
3. To make the burgers, place the salmon into a food processor and pulse until the pieces have broken up a bit. Transfer to a large mixing bowl.
4. Once the items in the pan have cooled, transfer that to the mixing bowl containing the salmon. Add in the apple, cayenne pepper, smoked paprika, and parsley and mix so the ingredients have combined.
5. Mold the mixture into four patties, each approximately 1 1/2 inches thick.
6. Heat your grill to medium-high. Cook the burgers on each side until they have browned and are cooked through (if necessary, cut into one to make sure it is done).
7. Grill or toast the buns. Spread each side of the buns with the aioli and layer with a piece of lettuce, tomato slice, caramelized red onion* and a salmon burger.
To cook the onion:
1 red onion, sliced into 1/2 inch rings
1 tablespoon butter
1/4 teaspoon salt
Add a tablespoon of butter to a small saute pan and set over medium-high heat. Once it has melted, add the slices of red onion, season with salt, and cook until it has browned slightly.