Andrew Zimmern's Salmon Burger Recipe

Grilled to perfection for Homegating or for a fun dinner, these Kvarøy Arctic Atlantic salmon burgers hit the spot every time. Easy to prepare, just thaw in the refrigerator and put them on the grill or in a pan...they are good to go in minutes! Andrew Zimmern loves making a batch of the crispy shallots and creamy lemon purée to go with. They last a while and can be used for many types of dishes and recipes once you have them around. For the caviar, I suggest 2 oz of salmon, sturgeon , or hackleback caviar to top the burger!

Serves 6.

INGREDIENTS

    Bitter Lemon-Crème Fraiche Puree
  • 6 whole lemons
  • 1/2 cup simple syrup
  • Several drops of lemon oil or olive oil, to taste
  • 1 1/4 cups crème fraiche

  • Crispy Shallots
  • 6 large shallots
  • 1 quart vegetable oil

  • Burgers
  • 4 European hydro cucumbers or small Persian cucumber, sliced
  • 2 oz salmon, sturgeon , or hackleback caviar
  • 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

  • DIRECTIONS

    1. For the Bitter Lemon-Crème Fraiche Purée, pierce the lemons several times with a fork. Blanch cold to hot water in a small pot 3 times, changing water each time. Quarter lemons and remove seeds. Place lemon quarters flat on a plate, covered with another plate, and microwave 3 times, 2 minutes each time with a decent time interval for them to cool slightly for a total of 6 minutes cooking time. Transfer lemons to blender while still hot and puree with simple syrup and a few drops of lemon oil. Pass through fine chinois or strainer and refrigerate. When cold, fold the crème fraiche into the lemon puree.
    2. For the fried shallots, heat oil to 275° F. Slice the shallots on a mandoline. Thin, but not falling apart. Fry the shallots for 4-5 minutes and scoop out with a mesh strainer. Turn up heat to get the oil to 365° F and fry shallots again until crisp, stirring with chopsticks. The crisping will happen quickly. Strain and reserve oil for another use. Let shallots cool on plate lined with a paper towel.
    3. For the burgers, fry, broil, grill, or sauté your salmon burgers. Andrew likes to sauté them 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 toasted buns and garnish with slices of cucumber, crispy shallots, caviar, and a small dollop of the lemon puree.

    SEAFOOD USED IN THIS RECIPE

    Kvarøy Arctic Original or Original and Cheese salmon burgers