Salmon Burgers with Hoisin Barbecue Sauce, Asian Slaw by Mary Leonardi-Cattolica Sansen

Salmon Burgers with Hoisin Barbecue Sauce, Asian Slaw and Homemade Hamburger Buns Mary Leonardi-Cattolica Sansen

Adapted from Bobby Flay’s Burgers, Fries and Shakes

BBQ Sauce

2 Tbsp Peanut oil
2 large shallots coarsely chopped
2 large garlic cloves coarsely chopped
1/2 cup hoisin sauce
2 Tbsp ketchup
2 Tbsp honey
2 tsp soy sauce
2 tsp fish sauce
1 Tbsp rice wine vinegar

Salmon burgers

1/2 kg fresh salmon
2 Tbsp peanut oil
Salt and pepper

Asian Slaw

3 Tbsp peanut oil
1 Tbsp lime juice
1 tsp toasted sesame oil
1 1/2 tsp salt
1 garlic clove minced
2 cups shredded purple cabbage
1 cup shredded green cabbage
2 scallions shredded
1/4 cup minced fresh cilantro

BBQ Sauce

Heat the oil over low heat then add the garlic and shallots and saute until the shallots are translucent. Add the remaining ingredients and cook slowly over low heat until the mixture thickens being sure to stir often. About 10 minutes. Allow to cool completely before using.

Asian Slaw

Combine the oils, lime juice, salt and garlic and whisk until thick and creamy. Combine the cabbages, scallions and cilantro in a large bowl. Pour on the dressing and mix thoroughly. Refrigerate for 1 hour before using.

Salmon burgers

Hand chop the salmon into largish chunks, no bigger than the size of a 20 centesimi. Add the oil, pepper and salt and mix to combine. Form the salmon into 4-6 patties. To form stable patties, use cake rings or entrement rings if you have them. An alternative would be using empty cans the size of a tuna can where the top and bottom have been cut off. Pack the salmon tightly into the rings, 1-1 1/2 inches (2-3 cm) high. Refrigerate for at least 30 min. Heat peanut oil until shimmering. Slide the patties in their rings into the pan. Cook on the first side until golden, and beginning to cook up the inside of the rings, about 3 minutes. Carefully remove the rings, and very carefully, using two spatulas if necessary, flip the patties. Brush the top with the barbecue sauce. Cook on the other side until golden, another 3 minutes. Flip once more having brushed each side with the sauce and cook briefly, 30 seconds or so on each side.

Serve in a hamburger bun with a spoonful of bbq sauce and some asian slaw on top.


One response

  1. Pingback: The Pantry Feature: Hoisin-Honey Pork Riblets « To Cook With Love

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