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‹ All Recipes ‹ Entrees

HOT OFF THE GRILL! Salmon Burgers

HOT OFF THE GRILL! Salmon Burgers

With grilled cucumber slices, a secret sauce, arugula – this burger makes the ‘A’ list!

Recipe by: Gabrielle

SERVES: 6

Wine Pairing: 2019 Pietro Family Cellars Sauvignon Blanc, Napa Valley

PREP TIME: 15 minutes REFRIGERATION TIME: 6 hours or overnight COOK TIME: 15 minutes TOTAL TIME: 30 minutes + Refrigeration Time

INGREDIENTS

Horseradish-Herb Sauce: Yield 1¾ cups

  • 1¼ cups sour cream
  • 4 Tbsp. mayonnaise
  • 3 Tbsp. prepared horseradish, liquid drained
  • 3 Tbsp. fresh chives, minced
  • 2 Tbsp. fresh dill, minced
  • 1¼ tsp. GC Napa Valley Natural Lemon Finishing Sea Salt
  • ½ tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn

Salmon Burgers & Toppings

  • 6 salmon patties, unseasoned, 5-6 oz. each
  • 3 tsp. GC Napa Valley Natural Fish Rub Proprietary Blend
  • 4 tsp. for salmon, 2 tsp. for cucumber GC Napa Valley Natural Lemon Finishing Sea Salt
  • 1 large English cucumber
  • 2 Tbsp. canola oil
  • 1 Tbsp. GC Napa Valley Natural Lemon Olive Oil
  • 1 pkg. 3 oz. arugula microgreens or 1 pkg. 5 oz. baby arugula
  • 1 lemon, quartered

Buns

  • 6 hearty burger buns
  • 4 Tbsp. GC Napa Valley Natural Lemon Olive Oil

TO PREPARE

Prepare Horseradish-Herb Sauce:

  1. Mix sauce ingredients in a medium bowl. Add more horseradish to your preference. Refrigerate 6 hours or overnight to allow flavors to meld. Taste before serving. Add more salt and pepper if needed.

Prepare Cucumber & Salmon Burgers:

  1. Remove salmon patties from refrigerator. Let sit at room temperature for 15 minutes. Meanwhile, peel cucumber and halve. Remove seeds with a small spoon. Slice cucumber on the bias (at an angle) into ¼” thick slices. Make 18-24 slices and place on a sheet pan or large plate. Season each side of salmon patty with a generous ¼ tsp. Fish Rub, a generous ¼ tsp. Lemon Finishing Sea Salt and gently pat seasonings on salmon with the back of a spoon.

Grill Salmon Burgers and Cucumber Slices:

  1. Preheat grill with grill grid to medium-high heat. Brush grid with canola oil and place salmon on grid. Grill 3 minutes a side or until 135-140oF internal temperature (overcooking will cause a dry burger). Remove salmon to a plate. Note: The white congealed substance on the salmon is a coagulated protein that gets expelled when fibers contract during cooking. This can be removed with a paper towel if desired.
  2. • Brush both sides of cucumber slices with Lemon Olive Oil as needed and season with Lemon Finishing Sea Salt. Grill directly on grill grates or on grill grid, 2 minutes a side to achieve light grill marks. Remove to a plate.

Grill Buns:

  1. Brush the inside of each bun half with 2 tsp. Lemon Olive Oil. Place 2 buns (4 halves) at a time on a cooler section of the grill with medium heat for about 30-45 seconds to toast and get grill marks. Watch very closely as the buns can burn quickly. Grill remaining buns.

TO SERVE

Assemble burger as follows from bottom to top: Bottom bun with 2 Tbsp. Horseradish-Herb Sauce, arugula, salmon, squeeze of fresh lemon on salmon, grilled cucumbers, top bun with 2 Tbsp. Horseradish-Herb Sauce.

SHOPPING LIST

  • 1 container 16 oz. sour cream
  • 1 jar 12 oz. mayonnaise
  • 1 jar 5-8 oz. prepared horseradish, liquid drained
  • 1 bunch fresh chives
  • 1 bunch fresh dill
  • GC Napa Valley Natural Lemon Finishing Sea Salt
  • GC Napa Valley Natural Grapefruit Pink Peppercorn
  • 6 salmon patties, unseasoned, 5-6 oz. each
  • 1 large English cucumber
  • 1 bottle canola oil
  • 1 pkg. 3 oz. arugula microgreens or 1 pkg. 5 oz. baby arugula
  • 1 lemon
  • 6 hearty burger buns
  • GC Napa Valley Natural Fish Rub Proprietary Blend
  • GC Napa Valley Natural Lemon Olive Oil
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