s SALMON BURGER WITH SPINACH AND GOAT CHEESE ***** s   



Yields: 0


Ingredients


 
Instructions
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12-30-16 excellent....ok the turkey burger and the tuna burgers cooked this way were great... excellent so i tried salmon, tip 1 add some sugar to the onions when they are cooking
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salmon Burgers with Spinach & Goat Cheese Topped with Caramelized Onions and Dijon
makes 4 large burgers

Ingredients

1 piund salmon, ground (food processor)
10 oz box of frozen chopped spinach, thawed and all excess water squeezed out
4 oz goat cheese, garlic & herb variety

red onion, uniformly sliced to about 1/4 inch
pat of butter

spicy brown mustard
mayo

bulkie rolls, lightly toasted

Directions

Start by caramelizing the onions and butter in a small frying pan over medium heat until brown and soft but not totally crispy, about 20-30 minutes. If you don’t slice the onion uniformly, they don’t cook at the same rate, so you’ll get some burnt crispy ones mixed in with your soggy under-cooked ones. Get them all the same size, and you can control the level of doneness.

Meanwhile, in a small bowl, mix equal parts spicy brown mustard and mayo and stir to combine. You just need enough to top however many burgers you’re making. I used French’s Spicy Brown Mustard and Duke’s mayo (which is the ONLY mayonnaise that exists. I was raised right.)

DRY the spinach. I cannot stress it enough. The spinach must be squeezed and patted dry or else the extra moisture will completely jack up the texture of the burger and they’ll spread too flat. (they’ll still taste the same, but they’ll be super wide)(put the spinach in a towel and wring it out)

In a large bowl, mix by hand the salmon, spinach and goat cheese until uniformly mixed. For a more pleasant experience, you might let the salmon and goat cheese come up to room temperature for a few minutes so your hands don’t freeze. Divide into four equal patties (do not over squish!) Preheat the George Foreman to medium-high. Spray with cooking spray, and place 2 patties in the grill without squishing the lid (I have a big one, so we can fit two, but you might not be able to fit two at once). Absolutely do not squeeze that lid shut. Just let the weight of it gradually press them down. Watch the burgers carefully, about 5-6 minutes. They cook fast! They will not entirely turn brown, so just watch for some nice grill marks to tell if it’s done. Do not overcook. (i pan fried them)

Build your burger with the delicious Dijon sauce you made, and top with loads of yummy caramelized onions and you have a Party. In. Your. Mouth.

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