Hand Cut Alaskan Salmon Burger
A twist on the classic burger that will bring your taste buds to life featuring Custom Culinary® Gold Label Harissa Sauce, The Hand Cut Alaskan Salmon Burger is made up of fresh cucumber and fennel slaw and Alaskan salmon burger patty on a sourdough bun.
Ingreadient
- 1 cup Peeled Cucumbers, Cut Lengthwise on a Mandolin (Spaghetti Style)
- 1 cup Fine Shaved Fennel Bulb
- 3 Tbsp. Chopped Fennel Top (or Dill)
- 4 Tbsp. Vegetable Oil
- 1 Tbsp. Fresh Lemon Juice
- 1 Tbsp. Champagne or Rice Wine Vinegar
- 1/4 tsp. Sea Salt
- 1/4 tsp. Ground Black Pepper
- 4 oz. Alaskan Salmon, Boneless, Skinless, Medium Diced
- 2 oz. Ground Alaskan Salmon
- pinch Lemon Zest, Fresh
- pinch Dill, Fresh, Chopped
- 1 oz. Valencia Orange Slices, Seedless, Grilled
- 3/4 oz. Custom Culinary® Gold Label Harissa Sauce
- 1/2 oz. Toasted Pine Nuts
- 1 ea. Sourdough Bun
Direction
- Preheat a flat top griddle to 350°F.
- In a bowl, blend all ingredients for Fresh Cucumber and Fennel Slaw, cover and refrigerate until needed.
- In a small bowl, combine lemon zest and dill with diced and ground salmon. Combine thoroughly and form into a 5” round, even-thickness patty.
- Place the seasoned salmon patty on preheated grill. Cook to desired doneness, turning as needed to assure even cooking.
- While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
- To assemble the burger, place grilled orange slices on the bottom bun, top with the cooked salmon patty and Gold Label Harissa Sauce.
- Add the Fresh Cucumber Fennel Slaw, toasted pine nuts and the top bun.
