You can fill your grill with more than just beefy burgers! Try a batch of these salmon burgers — they’re healthy, super simple to make, and fun to eat. This recipe is by PEI Michael Smith of the Chef at Home series on Food Network Canada.
1 lb (500 g) skinless wild salmon fillet, cubed
½ cup (125 mL) cilantro
¼ cup (60 mL) minced red onion
2 Tbsp (30 mL) grated fresh ginger (peeled)
2 tsp (10 mL) soy sauce
4 hamburger buns
Your favourite hamburger toppings
1. Preheat your barbecue to its highest setting.
2. Place all the ingredients in a food processor and pulse the mixture until everything just comes together in a coarse mixture. Do not purée it; a rough chop is all it needs.
3. Form the mixture into four large patties (it will seem loose but as it cooks it will firm up).
4. Carefully place the patties on the grill and sear them until they are cooked through, about 4 minutes per side.
5. Cut four warmed or toasted soft hamburger buns in half. Slide each burger onto a bun and serve them alongside the toppings.
Pairing suggestion: Tom Firth: Creemore Springs Premium Lager, Rosehall Run Pinot Noir Rosehall Vineyard (Ont), or Nk’Mip Qwam Qwmt Pinot Noir (Okanagan Valley, BC).