Saturday, May 17, 2008

National Burger Month Day 16: Salmon Burger with Hollandaise

I almost had a panic attack tonight due to some unforeseen circumstances that could've kept me from having my burger for the day. Some people know of my current state of gimpiness, hobbling around on crutches. What a bummer too--yesterday was Bike-to-Work Day in most of the SF Bay Area and I wasn't able to bike-to-work because of my gimpiness. Well, today, before I had a chance to do my shopping, my car broke down, leaving me with the scary prospect of not being able to celebrate National Burger Month because of my present immobility. Luckily for me, housemate Andrea decided to bike to the market to get us tonight's ingredients.



So we made salmon burgers. Andrea actually bought salmon steaks, which were fine. Except removing the bones took a little bit of work and I spent the evening with salmon smelling fingertips. So while I was busy pulling pinbones out, Andrea was making the hollandaise sauce. Mmm hollandaise sauce.

The burgers:
1/2 pound of salmon, preferably fillets, cut into cubes
1/4 cup scallions, chopped finely
1 egg
3 tbsp lemon juice
2 tbsp panko breadcrumbs
1 tbsp parsley, chopped finely
salt and pepper to taste
bunch-o-chives

hollandaise sauce (sorry no recipe-- Andrea is super secretive about this, but I'm sure you can find hollandaise using that wonderful foodie search tool you can find in the sidebar on the right)

Stuff the salmon into a food processor and pulse a couple of times until you have a pink mass, but not a mushy pink mass. You need to see smaller chunks of salmon but not salmon puree. Then mix all the rest of the ingredients in there. Form into patties. Grill the salmon burgers for about 2-3 minutes per side or until brown on each side. We topped with bits of chives.

The result was a delicious burger. Hollandaise and salmon, of course, go together like ice cream and my tummy (or coffee and my head) and this did not disappoint. The butteriness of the hollandaise went very well with the slightly citrusy, slightly oniony burgers. My cat, Winifred, watched us plaintively from a few feet away. But Winifred, we were thinking of you. Onions and cats do not go together safely, unlike delicious hollandaise and salmon.

4 comments:

Kevin said...

I like the sound of a freshly made salamon burger and the hollandaise combo sounds good too!

daisy said...

Bagels are only boiled for a short time to give them that shiny crust, you know. The actual cooked-ness of the bagel comes from the baking.

Emily said...

Sounds delicious! We're having a salmon recipe contest and awarding the winner with 15 lbs. of wild salmon! If you'd like to enter this recipe or another favorite, please submit it to MarxFoods.com. And if you have family and friends who might be interested, please help me spread the word!

~~louise~~ said...

What a GREAT recipe. I hope you don't mind that I "borrowed" your link to share with my visitors @ Come To a Kettledrum. I hope to be celebrating National Hamburger Month in 2009, you have such interesting hamburger recipes, I may just have to stop back:)

Thanks for sharing...