Salmon Burger with Parsley Pesto

Beef burgers all the time can get old and monotonous. That is why we have got a great salmon burger recipe for this week. Sure you can buy prepared salmon burgers at the store, but they are usually frozen, tasteless, and have an unpleasant texture. Making salmon burgers out of fresh salmon may be a little more work, but the flavor difference is unbelievable.

When making a burger out of fish, it seems fairly straightforward that cheese would not make that great of a topping. So what should go on a tuna, salmon, etc. burger instead? A flavored aioli, an original sauce, or even a pesto can do wonders for enhancing the flavors of the fish. It is important to not make a sauce or spread that is too strong in flavor as it will cover the taste of the fish itself. It is important to let the fish in the burger shine, and then to top it off with flavors that will compliment instead of mask. That is why for this recipe a parsley pesto was used. Parsley, toasted walnuts, capers, and Pastamore Meyer Lemon Oil combine together to make a light and bright flavor.

Ingredients: Serves 4
4 buns (preferably small kaiser rolls)
Patty:
1 lb - Fresh salmon
3/8 Cup - panko bread crumbs
1/2 - shallot - minced
1/2 tsp - fresh dill - finely chopped (1/8-1/4 tsp dry)
1/2 tsp - salt
zest of 1/2 lemon
1/8 tsp - black pepper
1/2 - 3/4 - large egg (beaten)

Pesto:
1/3 Cup - toasted walnuts
2 Tbsp - capers
1 bunch - parsley
4 Tbsp - Pastamore Meyer Lemon Oil
1/2 Tbsp - fresh lemon juice
2 Tbsp - water
2 pinches - black pepper
to taste - salt

Directions:
1. The salmon for the patties can be cut by hand or cut in a food processor. If it is going into a food processor, chop into rough pieces and add remaining patty ingredients. Do not run the food processor for too long as you want the texture of the meat to remain a little coarse. If cutting by hand, cut the meat into mince size pieces. Add all of the patty ingredients and place into the refrigerator. Allow to sit for at least a few hours so that they are not quite as moist. If they are too wet they will fall apart once they go on the grill.
2. To make the pesto, preheat the oven to 350° degrees. Once the oven is up to temperature, place the walnuts in the oven for 10 minutes. Once cooked, allow to cool before adding to the remaining ingredients and chop them into smaller pieces. Chop the parsley finely, and then add the Pastamore Meyer Lemon Oil, water, capers, lemon juice, salt, and black pepper. Mix thoroughly and adjust seasoning to taste.
3. To cook the burgers turn the grill onto medium-high heat. Make sure that the grill is cleaned off from the previous use as fish burgers have a much more delicate flavor than other burgers. Flip the burgers only once during cooking. Cooking approximately 3-4 minutes per side (cooking time will depend thickness of burger and grill temperature). When the burgers are almost finished, place the buns on the grill to toast them.
4. To serve the burgers, place the salmon patty on the toasted bun and top with the parsley pesto (approximately 1-2 Tbsp).

These salmon burgers should be a great change from both prepacked salmon burgers and beef burgers. The burgers have a bright flavor that compliments the salmon very well. The parsley pesto tops off the burgers with a fantastic flavor.

BBQ Flavor Without the Grill

Using the grill to cook burgers always ends up tasty results, but what if you don't have a grill or the weather is not cooperating? This week, as I was getting ready to make dinner, the weather turned sour. I wasn't about to let the weather ruin my meal plans, and headed inside to cook instead. This made me think, how can BBQ inspired flavor be made without the actual grill? For the solution I turned to Pastamore Kentucky Bourbon Marinade and Grill Sauce. This sauce offers a bold, delicious flavor that brings out great BBQ flavor.

Now that we have decided to cook indoors, the means of cooking must be determined. For my burger, I used a George Foreman Grill. Why it may seem awfully cliche to use a Foreman to grill on, those who eat the burgers will have a hard time tasting the difference between a normal grill. Other viable options include the oven (the broiler can work pretty well), a regular pan, or a cast iron pan. Of these three options, the cast iron skillet is going to offer the best flavor and cooking properties. Burgers on a cast iron skillet should be cooked on medium-high heat, should be flipped only once, and should take 3-4 minutes per side. If you find that the burgers are cooking to fast on the outside and not enough on the inside, try covering the skillet with a cover or tin foil to speed up interior cooking time.

Now that that has been taken care of, remember that the weather (cold, rain, wind, etc.) can not stop you from making a great burger!

Ingredients: Servings: 3
1 lb - 80/20 ground beef (85/15 acceptable)
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 Tbsp - Pastamore Kentucky Bourbon Marinade and Grill Sauce (Sweet and Smoky or Chipotle Chile sauces acceptable)
1/2 - shallot
1 Tbsp - vegetable oil
1.5 tsp - stone ground mustard
1/2 tsp - salt
1/4 tsp - black pepper
One pinch - cumin
3 buns - toasted in the oven
3 slices - cheddar cheese

Directions:
1. Turn on the George Foreman Grill or heat a cast iron skillet to medium-high heat. Preheat oven or toaster oven to 350°. In a small saucepan, saute the shallot in the vegetable oil over medium, medium-high heat. Cook the shallot until it becomes translucent.
2. Combine meat, mustard, all dry ingredients, shallot, Pastamore Traditional Barrel-Aged Balsamic Vinegar, and Pastamore Kentucky Bourbon Marinade and Grill Sauce in a large bowl and mix well. Separate the meat into three equal sized patties, approximately 1/2"-3/4" thick.
3. Place the burgers on the cooking surface and allow to cook for 3-4 minutes before turning (if using a Foreman, total cook time will be around 4-6 minutes and no flipping is required).
4. When the burgers are halfway done place the buns in a toaster oven or oven.
5. When the burgers have reached the desired doneness place a slice of cheese on top of the burger (if the cheese is not melting well, cover them with a metal bowl to help melt the cheese).
6. Place the burgers on the toasted buns and top with 1 Tbsp Pastamore Kentucky Bourbon Marinade and Grill Sauce. Serve with french fries, sweet potato fries, coleslaw, or your favorite side.

The Southwest Burger

The southwest burger, here is the second installment of the Pastamore Burger Per Week Summer. This week, we head southwest for some inspiration for this southwest burger. This  burger takes the Pastamore Basic Burger and adds some spices to the meat. The bun is spread with a black bean paste that has Pastamore Fresh Jalapeno Oil added. On top of the burger is green chile, a roasted red pepper, and shredded cotija cheese. The flavor of this burger is fantastic, and all of the extra toppings and ingredients combine together to create a memorable burger.

Ingredients: Servings: 3- 1/3 lb burger
Burger:
1 lb - 80/20 ground beef
1/2 - shallot - minced
1/4 tsp - dry mustard
1/4 tsp - chipotle chile powder
1/2 tsp - dried oregano
1/8 tsp - smoked paprika
1/2 tsp - salt
1 pinch - coriander
1 pinch - cumin
1 .5 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 tsp - Pastamore Barrel-Aged Worcestershire

Toppings:
As needed - cotija cheese
1-2 - roasted red peppers (canned or home prepared)
6 Tbsp - green chile sauce (again, homemade or your favorite store bought will do)
1 can - black beans
1 Tbsp - Pastamore Fresh Jalapeno Oil
3 buns - toasted on the grill

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Traditional Barrel-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire, shallot, and all dry ingredients. Mix well.
3. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and put on medium-high heat. Place the burgers on the grill. Allow the burgers to cook on one side for 5-7 minutes and then turn. The goal is to only flip the burger once during the cooking process.
4. While the burgers are on the grill, heat the green chile and the black beans on the stove top. Once the green chile is hot set off to the side. When the black beans have been heated, drain and place into a large bowl. Combine the black beans with the Pastamore Fresh Jalapeno Oil and mash (using a potato masher or a fork). Set the black bean paste to the side.
5. Check the temperature of the burger to see if they have reached the desired doneness. If the burgers close to being done, place the cheese on top of the burgers and close the grill. If they are already done, remove the burgers from the grill, place the cheese on top, place on a plate, and cover the plate with a large bowl. Servsafe recommends that ground beef is cooked to an minimum internal temperature of 155°F to kill pathogens. While the burgers are resting for approximately 5 minutes, toast the buns in the oven or on the grill.
6. On the inside of the bottom bun, spread on 2 Tbsp of black bean paste. Place the burger on the black bean paste and top with the green chile. On top of the green chile, place a large piece of roasted red pepper. For the final touch, finely grate cotija cheese over the top of the burger.
7. Eat and enjoy!

This southwest burger is delicious and offers many different variations. If you like things spicy, add a tsp of hot sauce to the meat before cooking, or use a hot green chile. If cotija is not available, asadero or queso fresco would be suitable substitutions.

The Pastamore Basic Burger

Memorial Day has passed and the weather is starting to be consistently nice. The summer will soon be in full swing and grills will be going. As promised, the beginning of the Pastamore Burger per week summer has also started. This first burger is the basic burger to get you started, and will be a base for many of the burgers that are made this summer. While it may seem simple, the ingredients work very well together to create a delicious, juicy burger.

To start, what kind of meat should be bought to make burgers? If the meat is too lean, the meat will stick to the grill and has a higher chance of being dry. If the meat is too fatty, the meat will fall apart on the grill or may taste greasy. I've found that ground beef that is around 80/20 (85/15 is also acceptable) to be the best lean to fat ratio for grilling burgers.

Ingredients: Servings: 3- 1/3 lb burger
1 lb - 80/20 ground beef
1/2 - shallot - minced
1/4 tsp - dry mustard
1/8 tsp - smoked paprika
1/2 tsp - salt
1 pinch - coriander
1 pinch - cumin
1 .5 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 tsp - Pastamore Barrel-Aged Worcestershire
3 slices - cheddar cheese
3 buns - toasted on the grill

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Traditional Barrel-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire, shallot, and all dry ingredients. Mix well.
3. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and put on medium-high heat. Place the burgers on the grill. Allow the burgers to cook on one side for 5-7 minutes and then turn. The goal is to only flip the burger once during the cooking process.
4. Check the temperature of the burger to see if they have reached the desired doneness. If the burgers close to being done, place the cheese on top of the burgers and close the grill. If they are already done, remove the burgers from the grill, place the cheese on top, place on a plate, and cover the plate with a large bowl. Servsafe recommends that ground beef is cooked to an minimum internal temperature of 155°F to kill pathogens. While the burgers are resting for approximately 5 minutes, toast the buns in the oven or on the grill.
5. Top with your favorite condiments and accouterments (tomato, lettuce, etc.) and enjoy.

Be sure to check back for some exciting burgers as the summer progresses. I hope the grill treats all of you well!