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Showing posts with label Salmon Burgers. Show all posts
Showing posts with label Salmon Burgers. Show all posts

Monday, April 11, 2011

Bobby Flay’s Salmon Burgers with Hoisin Barbecue Sauce



       I like Bobby Flay.  For quite a few years, I worked above his ‘store’. That would be his highly successful Mesa Grill (102 Fifth Avenue (15-16th St), NYC  Tel: 212-807-7400). At Mesa, his take on Southwestern cuisine virtually introduced New York to the flavors of that part of the country.  Of course, along the way, he reinvented dishes left, right and center.  There were his scrumptious Blue Corn Pancakes with Barbequed Duck.   And then there was the spicy heat and sweetness of his Ancho Chile Honey Glazed Salmon.  So when I ran across Bobby’s recipe for Salmon Burgers in “The Best of the Best Cookbook Recipes” Volume 13 (Food and Wine Books, American Express Publishing Corporation 2010), I couldn’t wait to try them.

Bobby, Hands-On at one of the Palaces

        Lately, Bobby has started to build his own Burger Empire.  He has 5 Bobby’s Burger Palaces scattered around New York, New Jersey and Philadelphia.  Since they are nowhere near where I am, I cannot vouch for any of them but I do know that one my favorite burger chefs tells me Bobby’s Burgers are the real deal.  And Bobby knows enough about burgers to have written the cookbook that got him into Food and Wine’s “Best of the Best”.  It’s called   “Bobby Flay’s Burgers, Fries and Shakes” (Random House 2009) and you can buy it right here.  Oddly, however, while the book serves up the Salmon Burger recipe, Bobby’s Burger Palaces do not.  The burgers there are all Beef, Chicken and Turkey.  There’s not one seafood item on the menu. My guess is if enough people try this recipe, they’ll start asking for it next time they hit the Burger Palace. 
 
        To appreciate this dish, you really should go the whole nine yards. And please, this is a really simple recipe.  It just has a lot of ingredients.  The meaty salmon pairs beautifully with the sweetness of the hoisin sauce. And don’t leave off the spicy Asian influenced slaw.   The pickled ginger that tops it really sets it apart from ordinary cole slaw.  There’s nothing here that you can’t readily find in the Asian aisle in most supermarkets.  Hoisin itself is sometimes referred to as the ketchup of Asia.  It’s truly ubiquitous. And with the popularity of Sushi at an all time high, pickled ginger isn’t all that hard to find either.   Use your food processor to chop the fish. It makes life much simpler. Here’s the recipe: 

Recipe for Bobby Flay’s Salmon Burgers with Hoisin Sauce and Asian Slaw

For the Hoisin Barbecue Sauce:

Hoisin Barbecue Sauce Ingredients
2 tablespoons canola oil
2 large shallots, coarsely chopped
2 cloves garlic, coarsely chopped
½ cup hoisin sauce
2 tablespoons ketchup
2 tablespoons honey
2 teaspoons soy sauce
2 teaspoons fish sauce
1 tablespoon rice wine vinegar

For the Salmon Burgers
:

1 ½ pounds fresh salmon
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
4 hamburger buns, split; toasted if desired. ( I used 7 Grain buns but any hamburger bun can be pressed into service)




For the Slaw:

2 tablespoons canola oil
¼ cup thinly sliced pickled ginger, plus more for garnish (optional)
2 cloves garlic, finely chopped
¼ small head of red cabbage, finely shredded
½ medium head of napa cabbage, finely shredded
Kosher salt and freshly ground black pepper
¼ cup rice wine vinegar
2 teaspoons toasted sesame oil
3 tablespoons finely chopped fresh cilantro leaves
First, make the Hoisin Barbecue Sauce

Heat the oil in a medium saucepan over medium heat.
Add the shallots and garlic and cook until soft, about 2 minutes.
Add the hoisin, ketchup, honey, soy sauce, fish sauce, and vinegar and cook until heated through and slightly thickened, about 10 minutes.
Set aside to cool.
(The sauce can be made 1 day in advance, covered, ad refrigerated. Bring to room temperature before using.)
To make the Salmon Burgers

To form the burgers, cut the salmon into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
Divide the salmon into 4 equal portions (about 6 ounces each). Form each potion loosely into a ¾-inch-think burger and make a deep depression in the center with your thumb.
Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
Meanwhile, make the slaw.
Heat the oil in a large sauté pan over high heat.
Add the ginger and garlic and cook, stirring once, until soft, about 1 minute.
Stir in the cabbage, season, with salt and pepper, and cook, stirring once, until slightly wilted, 3 to 4 minutes.
Remove from the heat and stir in the vinegar, sesame oil, and cilantro. Let sit at room temperature.
To cook the burgers, heat the oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer.
Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes.
Turn over, brush with some of the hoisin barbecue sauce, and continue cooking until medium-well, about 3 minutes longer.
Place the burgers on the bun bottoms, drizzle some hoisin barbecue sauce over them, and top with the slaw.
Garnish with pickled ginger. Cover with the burger tops and serve immediately.

Serves 4