Who says burgers have to be made from meat? You’ll be amazed at how easy these are to put together, and your guests will be impressed with how tasty they are. They’re packed full of Asian-inspired flavour, a great way to jazz up your next barbecue excursion with something different and healthy.
Yield: Serves 4
1 pound salmon fillets, skins removed, then cubed
2 cups cilantro leaves
1/4 cup minced red onion
1/4 cup grated frozen ginger
1 tablespoon soy sauce
1 teaspoon sriracha or your favourite hot sauce
a splash any vegetable oil
Toss all the ingredients into a food processor and pulse for a few seconds, a few times, just until the ingredients come together. The mixture will still be a bit chunky and even seem a bit wet. Do not purée!
Preheat your barbecue to its highest setting.
Form the mixture into 4 evenly shaped and evenly thick patties. The burgers may seem like they’ll fall apart on the grill, but don’t worrythey’ll be nice and firm once they cook through.
Place the burgers on the grill and cook until golden brown on the first side. Flip them over and brown the other sides. Serve alone or on a bun with your favourite burger condiments.
Serve with Pickled Red Onions
You can add lots of Mediterranean flair to these burgers by substituting tomato paste, salt and pepper and fresh or dried oregano for the ginger, soy sauce, hot sauce and cilantro.
My kids love these burritos but they don’t know why. I do though. Lentils are flavour sponges. Lentils do such a good job absorbing the bright sunny flavours of the southwest that no one notices the missing **** in this burrito. They notice the crisp smoky bacon though!