When summer time finally hits the Pacific Northwest, burgers are the first thing on my mind. To me, the smell of a burger sizzling on an outdoor grill is simply intoxicating.
I’ll always love a classic beef patty piled high with condiments and spreads, but sometimes it’s fun to switch it up. Burgers are a blank canvas to get creative and try new combinations. Your local farmers market is a great place to find inspiration.
Photo from Clean Eating
Outdoor BBQ in your weekend plans? Create a burger bar and make it interactive with a DIY set-up! Simply pre-heat your grill and have it hot and ready. Pick up some artisan buns and set out a variety of cheeses and spreadables like spicy sriracha mayo, fun mustards, local pickles, and grilled sweet onions. Offer unique patty options to please the whole crowd- like local grass fed beef, veggie black bean burgers, or seasoned turkey patties.
Or why not try my Barbequed Salmon Burgers on Lemon Dill Buns! The smoky grilled salmon patty paired with fresh condiments like lettuce, cucumbers, or a tangy vegetable slaw is knock-your-socks-off delicious. If baking your own buns seems daunting, not to worry! Just pick up your favorite from a local bakery and get to grillin’.
Make sure to have your guests bring some tasty sides, ice cold brews, and wine. And while the grill is still hot – throw on a few bananas for making up some grilled banana splits for a sweet ending – yum!
-Kathy
Barbequed Salmon Burgers
Makes 4 servings
1 ½ lbs boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
½ tsp black pepper
1 Tbs Dijon mustard
2 Tbs minced onion
1 Tbs fresh dill
1 tsp minced fresh garlic
1 TBS fresh lemon juice
2 TBS dried bread crumbs
¾ tsp kosher salt
Lemon Dill Buns, or local bakery bun
Mayonnaise or Tartar Sauce
Any combination of burger goodies you like, such as tomato, lettuce, onion, cucumbers, vegetable slaw, etc.
To make the burgers, chop the salmon well. Mix it thoroughly with the remaining burger ingredients in a medium bowl. Divide the mixture into 4 portions and shape into 4 ½-5 in diameter well-compacted round patties. Refrigerate the patties, tented, for at least 30 minutes or up to overnight to firm.
Pre-heat a grill to high and oil. Carefully place patties on grill and cook for about 2 minutes per side.
Split buns in half and toast lightly. Spread mayonnaise or tartar sauce onto buns, add the cooked patties, and pile high with garnishes of your choice.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books.
