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!
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
- 6 large shallots
- 1 quart vegetable oil
- 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
- 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.
- 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.
- 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