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Salmon Burgers
with Cucumber-Jalapeño Salad At the height of grilling season, there’s nothing better than a burger. Delicate and full of flavor, these salmon burgers are destined to become the star of your summer cookouts. I top them with a drizzle of hot honey and a cucumber-jalapeño salad for extra zing. Story and recipe by Amanda Elliott, chef-owner, Beet Box in Columbia, Missouri Photography by kim wade
Serves 5 Cucumber-Jalapeño Salad 2 cups Persian cucumbers, cut on the bias 3 jalapeños, charred and cut on the bias 1 avocado, cubed 1 cup cilantro 1 Tbsp sugar 1 Tbsp salt ½ Tbsp freshly ground black pepper 2 Tbsp olive oil 1 orange, zested and juiced 1 lime, zested and juiced Salmon Burgers 2 Tbsp olive oil 1 onion, small dice 5 cloves garlic, sliced salt and freshly ground black pepper, to taste 1 lb salmon, finely chopped 1 cup Panko bread crumbs 1 egg 5 Tbsp mayonnaise 5 buns, sliced 5 Tbsp hot honey / preparation – cucumber-jalapeño salad / In a medium bowl, add all ingredients; toss to combine. Set aside until ready to use. / preparation – salmon burgers / Preheat grill. Heat a small saucepan over medium heat; add olive oil. Once oil is shimmering, add onion and garlic; season with salt and pepper. Cook until translucent, approximately 5 minutes, and then transfer to a large heatproof bowl to cool. Add salmon, bread crumbs and egg to cooled onion mixture; using your hands, mix thoroughly. Divide mixture into five even patties; set on plates and place in refrigerator, 15 to 20 minutes. Transfer chilled patties to grill and lightly season with salt and pepper; cook, 5 to 7 minutes per side. Remove from grill and set aside. Spread mayonnaise on both sides of the buns; place cut-side down on grill to toast, 1 to 2 minutes. / assembly / Layer each toasted bun with a salmon patty, a drizzle of hot honey and cucumber-jalapeño salad.
pair with: Apple Brandy The apple brandy from Of The Earth Farm + Distillery in Richmond, Missouri, is aged in Missouri white oak barrels. Dominated by appley sweetness, the nose is straightforward, while the palate has hints of honey, vanilla and caramel. I suggest using it in an apple brandy sour. Combine 2 ounces apple brandy, ½ ounce Dry Curaçao, ½ ounce fresh lemon juice and 1 egg white in a shaker tin; reverse dry shake. Strain into a coupe glass. Garnish with an Amarena cherry and orange peel. –Darrell Loo oftheearthfarm.com
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