Andrew Zimmern's Salmon Burger Recipe

To make a tasty salmon burger, you need to start with tasty salmon, and the naturally rich flavor and buttery texture of Kvarøy Arctic Atlantic salmon guarantees a delicious, juicy burger. To complete these crave-worthy burgers, we’ll add grilled onions and oven roasted tomatoes, topped with citrus herb butter. Andrew Zimmern's tip? Make a batch of the tomatoes, onions and citrus butter. They all last a while in the fridge and can be used for many types of dishes and recipes once you have them around. Once done, you will have everything you need to start creating your perfect Homegating burger in minutes.

Serves 6.

INGREDIENTS

    Oven-Roasted Tomatoes
  • 12 Roma tomatoes
  • 3 Tbsp olive oil
  • 1 tsp sea salt
  • A few pinches ground white pepper

  • Grilled Onions
  • 2 Large yellow onions, peeled
  • 3 Tbsp vegetable oil

  • Burgers
  • 3 packs Kvarøy Arctic Original or Original and Cheese salmon burgers, thawed
  • 6 Brioche, onion, or plain hamburger buns, brushed with melted butter and toasted
  • One recipe of the Citrus Butter

  • Citrus Herb Butter
  • 1 lb of unsalted butter- tempered for 4 hours at room temp
  • 2 Tbsp of shallots minced
  • 2 Tbsp tarragon, finely chopped
  • 2 Tbsp dill, finely chopped
  • 1 Tbsp italian parsley, finely chopped
  • 1 Large lemon, zested approx. 2 Tbsp
  • 1 Large orange, zested approx. 3 Tbsp
  • 1 tsp kosher salt
  • 1/2 tsp black pepper


  • DIRECTIONS

    1. For the tomatoes, preheat the oven to 225° F. Cut tomatoes in half and toss them in a bowl with the olive oil, salt, and pepper. Place tomatoes on a baking tray, sliced-side up, and place in the upper third of the oven. Roast for 6-7 hours, until tomatoes are lightly caramelized, shrunken, crinkle-edged, and beginning to look leathery. These tomatoes can be used in salads or sautés, can be pureed for homemade tomato paste and sauces, tossed in pasta or risotto, or eaten like candy. You can bag and freeze these, and they’ll keep for 6 months.
    2. For the onions, slice the onions 1/3 inch thick and brush with the oil. Season with salt. Using a spatula to make sure that the onions don’t fall apart, grill or sauté in a skillet with oil over high heat until charred on both sides and cooked through. Reserve to a plate and keep warm.
    3. For the burgers, fry, broil, grill, or sauté your salmon burgers. I like them sautéed in a pan with a small amount of oil over medium heat until browned, about 2 minutes per side. Set on a paper towel to drain. Place on a toasted bun and garnish with slices of grilled onions, oven roasted tomatoes, and a dollop of the whipped citrus butter.
    4. For the citrus herb butter, blend all ingredients in a stand mixer with paddle attachment and whip for 2-3 minutes. You want some air but don’t paddle too long. Remove from bowl, reserve some to small dish for the burgers and roll the excess into a log using parchment paper. At this point it can be wrapped in plastic and refrigerated or frozen. Compound butters will freeze for up to 6 months.

    SEAFOOD USED IN THIS RECIPE

    Kvarøy Arctic Original or Original and Cheese salmon burgers