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:

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:

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:

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.
• 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:

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.