zakruti.com » Dish recipes » Adam Ragusea

Salmon burgers - Adam Ragusea

video description

Rating: 4.5; Vote: 2

Thanks to Bristol Bay sockeye salmon fishermen for sponsoring this video! Find Bristol Bay sockeye salmon at a store near you: Astaxanthin, the wonder antioxidant! WESTERN VERSION, MAKES TWO BURGERS 10-12 oz (approx. 300g) salmon fillet meat 1-2 shallots mustard lemon juice fresh dill honey breadcrumbs salt pepper butter burgers buns slaw (recipe below) Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max, a small squeeze of honey and a few grinds of pepper. Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl. Mix everything with just enough breadcrumbs to make it moldable I use maybe a quarter cup (30g) and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking) Season the outside of the patties with salt just prior to cooking. Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger when you feel the inside go a little firm, they're done. Usually takes me six minutes, total. Put the patty on the bun and top with slaw (recipe below. EASTERN VERSION, MAKES TWO BURGERS 10-12 oz (approx. 300g) salmon fillet meat 1-2 scallions 1 small thumb of ginger miso paste rice vinegar honey black sesame seeds (very optional) breadcrumbs salt oil burgers buns slaw (recipe below) Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon, a small squeeze of honey and some black sesame seeds. Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl. Mix everything with just enough breadcrumbs to make it moldable I use maybe a quarter cup (30g) and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking) Do not season the patties with salt the miso has enough salt. Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger when you feel the inside go a little firm, they're done. Usually takes me six minutes, total. Put the patty on the bun and top with slaw (recipe below. SLAW RECIPE bagged pre-cut slaw mix mayonnaise vinegar (I like rice vinegar) sugar salt celery seeds (very optional) soy sauce and chopped cilantro (optional, good with the Asian-flavored burger) Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using, a splash of soy sauce + chopped cilantro (if using, and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using
Date: 2020-08-06

← Why Hershey bars taste like vomit (and I love them)

Where foodborne illness happens →

Related videos

How One Farm Raises the Rarest, Most Expensive Mollusk in America Vendors

• Eater

Soft CINNAMON ROLLS for 2 small batch Recipe for 2 people

• Simply Mama Cooks

Chicago’s Most Talked About New Restaurant Has A Surprising Menu

• Eater

Canada's Best Fish & Chips Are Made With Seaweed - MUNCHIES Guide To Victoria

• Munchies

Jacques Pepin is still cooking for you (online)

• Adam Ragusea

If you have flour & a potato, you have a meal

• Simply Mama Cooks

Comments and reviews: 9

Non
Maybe in due time I'll get used to it, but the foley sounds are distracting to me because I'm suddenly focusing on the fact that there's a video
I like the format of audio instructions that happens to have video accompaniment
However you take that info, thanks for not just sitting on a formula and actually adapting and evolving your craft as you go.
That's something I need to learn myself: P
reply

Callum
Tip: pull away or cut a tiny slit in the corner of the salmon, angle your knife slightly down towards the skin, and pull the skin toward the knife while you move the salmon from side to side gently.
This will filet perfectly every time once you have the hang of it.
reply

Ludwig
No, sorry Adam, I know about a dozen recipes involving salmon that I'd rather make than something like this. But, as you say, you do you; I'm not going to begrudge you enjoying it.
Though it is encouraging to see you venturing into burger/sandwich recipes.
reply

ofaas
Now that you mention honey, it would actually make for a good video subject since the majority of honey on the market isn't actually honey by volume. Most of it is sugars and syrups blended with a little bit of honey to mimic the look and taste.
reply

DevinAK49
Interesting. We use canned salmon and egg and mayo, but it doesnt go on a bun. It's more of a server with rice type of thing. It's a house favorite.
Edit, I buy premade slaw bags too. Heads of cabbage never get used in time in my house.
reply

Hunter's
I love salmon! Please post a recipe for what I can make with the package of frozen talapia I bought at Costco. I found out I don't like talapia, I want to use the rest of the talapia for something that tastes yummy.
reply

Bracy
Will this work of any kind of fish, or does it need a certain fat content to work properly? I love salmon but local bass and catfish are cheap and abundant so I'd love it if this worked 1: 1 with those.
reply

GoneZombie
Does the salt actually denature proteins or does it just dry out the fish? I thought denaturing had to happen through heat or acidity (been awhile since high school biology though lol.
reply

Babbelnit
Not a large land-animal. true. But the most endangered key-species in oceans and rivers. none are abundant. and all are among the least sustainably farmable fish. Just saying.
reply

Add a review, comment