RECIPES: Recipe Details
Northwest Salmon Burger with Toasted Hazelnut Mayonnaise & Grilled Pears
I love the Pacific Northwest so I decided to create a burger that uses a lot of the great ingredients that the region has to offer. I use some cedar planks to smoke the rosemary-scented salmon. I add some applewood-smoked bacon, grilled pears, a toasted hazelnut mayonnaise, goat cheese, and spring mix greens. This burger captures the essence of cooking in the Pacific Northwest by using simple yet flavorful local ingredients. And that really is American cooking at its finest. Simple. Clean. Delicious!!
3 Cedar Grilling Planks
Water, for soaking
Toasted Hazelnut Mayonnaise:
3/4 cup hazelnuts
3/4 cup mayonnaise
1 tablespoon white wine vinegar
1/2 tablespoon honey
1 tablespoon vegetable oil
12 slices applewood-smoked bacon
1 3/4 pounds good quality salmon filets, finely chopped
2/3 cup panko bread crumbs
1 teaspoon finely chopped rosemary leaves
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 sourdough rolls, with the ends trimmed off so they fit the burgers
6 tablespoons butter
3 cups spring mix greens
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Soak cedar grilling planks in water for 1 hour. Then drain.
To make Toasted Hazelnut Mayonnaise, heat a large fireproof skillet over medium-high heat. Add hazelnuts and toast for 2-3 minutes. In the bowl of a food processor combine hazelnuts, mayonnaise, white wine vinegar; and honey; pulse a few times until well combined (there should still be some hazelnut chunks left). Refrigerate until serving.
To make Grilled Pears, cut pears into 1/4-inch thick rings. Cut out the center part with the seeds so that all that remains are hollow rings (discard the rest of the slices or eat ‘em!). Brush the pear slices with oil. Place on grill over medium-high heat for 1-2 minutes per side. Set aside.
To make Applewood-Smoked Bacon, heat a large fireproof skillet over medium-high heat. Add bacon and cook for 5 minutes or until crispy. Place on paper towels to drain.
To make the patties, combine the salmon, bread, crumbs, egg,, rosemary, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
Brush grilling planks and grill rack with oil; place grilling planks on the grill over medium-high heat for 3 minutes or until they being to smoke. Flip the planks over with tongs. (If grilling planks are unavailable, then place burgers on the grill as you normally would). Place 2 patties on each grilling plank, cover, and cook, turning once, about 3-4 minutes per side or until the center is just barely cooked through. During the last few minutes off cooking, brush the cut sides of the buns with butter and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread a generous amount of Toasted Hazelnut Mayonnaise on the cut sides of the buns. On each bun bottom, place 2-3 slices of Grilled Pears, a patty, two slices bacon, and equal amounts of spring mix greens. Add the bun tops and serve.
Makes 6 burgers.