Welcome to the second Burger of the Month event hosted by Kita of Girl Carnivore. Each month, she will be sending out a list of secret ingredients to inspire a new burger recipe. What delicious, carnivorous fun!
Just a reminder...last month, someone asked, "Do we need to incorporate all the ingredients? Or do you need to include just one of the ingredients?" The answer - yes, the challenge is to use all of them in your recipe, but they can be toppings, or accoutrements to the burger, so you can get all the components in a single bite.
I was immediately thinking of some burger form of a low country seafood boil, but couldn't really
figure that one out. Kelly of Wildflour's Kitchen Cottage fried the tomatillos and placed the salmon patty on a Southwestern-style cornbread muffin. Genius! Sean who is lucky enough to barbeque for a living in Pennsylvania made homemade Salmon spread for the "cheese" on the bottom, seasoned his burger seasoned with an Old Bay dry rub and topped it all with a smoked tomatillo and grilled corn salsa. Deanna from Seduction in the Kitchen posted a Mexican Salmon Burger that was topped with a delicious looking slaw. Yum.
Salmon Burgers with Roasted Tomatillo Cream
and Fresh Corn Salad
I decided to skip the bun - at least for me and Jake - hand chop some fresh-from-the-bay salmon, and fold roasted tomatillos into an unsweetened whipped cream as a topping. As for the corn element, raw kernels tossed with an easy herb dressing created my base. Yum. I also mixed in local sea bass as I had some from our CSF (community-supported fishery) Real Good Fish and needed to cook it, too.
- 1 pound salmon fillet
- 1 pound sea bass (or use 2 pounds salmon if you wish)
- 1/4 C diced organic red bell pepper
- 1 t Old Bay seasoning + more for sprinkling
- butter for cooking
- 2 to 3 ears fresh corn
- 1/4 C diced organic red bell pepper
Herb Vinaigrette (makes extra!)
- 1 t minced fresh garlic
- 2 t minced fresh shallot
- 2 T chopped fresh herbs (I used a mixture of cilantro, thyme, and parsley)
- freshly ground smoked sea salt and flower pepper
- 1/4 C unfiltered apple cider vinegar
- 1 1/2 C olive oil
Roasted Tomatillo Cream
- 1/2 C organic heavy whipping cream
- 2 to 3 T Roasted Tomatillo Salsa (recipe below)
Roasted Tomatillo Salsa (makes extra!)
- 10 tomatillos
- 1 jalapeno
- 1 whole onion, peeled and quartered
- freshly ground salt, to taste
- freshly squeezed lemon juice, if needed
Roasted Tomatillo Salsa
Preheat the oven to 350 degrees F. Lay the tomatillos, jalapeno, and onion on a parchment or silicone-lined baking sheet.
Roast until the tomatillos are soft, the onions beginning to caramelize, and the pepper is wilted, approximately 55 to 60 minutes. Let cool slightly.
Place all of the ingredients into a blender or food processor.
Blend until smooth. Season to taste with salt. If your salsa needs some tang, squeeze in the lemon juice.
Remove the skin of the salmon and any bones and chop into 1/4" chunks. Do the same with the sea bass. Combine ingredients in medium bowl, mixing well. Once everything is combined nicely, form into six 1" thick patties. Melt butter in heavy large skillet over medium-high heat. Add salmon patties. Sprinkle a bit more Old Bay onto each side of the burger as you cook them. Cook until just firm to touch and brown and crusty, approximately 3 minutes on each side.
Herb VinaigrettePlace all ingredients for the dressing in a mason jar. Shake till emulsified. Dress the salad right before serving.
Whip cream into medium peaks. Fold in roasted tomatillo salsa to taste; I used about 2 T for ours.
Toss the herb vinaigrette into the corn and red bell peppers. I only used about 1/3 of the dressing. Keep the rest for another salad!
Place the cooked patty on top of the corn salad. Add a dollop of tomatillo cream on top of the burger.
Enjoy!! And stay tuned for our August burger challenge soon.