Jerk Salmon Burger

September 3, 2020

TN Grass Fed also works with a local partner to provide Alaskan salmon. A spicy jerk marinade stirred into ground Alaskan salmon makes a satisfying burger. Serve with slaw, Yum Yum Sauce and Beet Chips.

Ingredients

Halfwhite onion, peeled and roughly chopped

3 clovesgarlic

2jalepeños, de-ribbed and de-seeded

1lime, zested and juiced

3scallions, roots trimmed and roughly chopped

1/4 cupsoy sauce or tamari

1/4 inchpeeled ginger root

1 tablespoondark brown sugar

1 teaspoonthyme, dried or fresh

1 teaspoonallspice

1/2 teaspooncinnamon

1 teaspoonkosher salt

Pinchblack pepper

2 tablespoonsvegetable oil

1 poundground Alaskan salmon (Tennessee Grass Fed)

4Hawaiin Sweet Rolls, toasted

1/2 headred cabbage, shredded

1carrot, shredded

1red bell pepper, julienned

2scallions, roots trimmed and chopped

2 tablespoonsrice wine vinegar

Preparation

1. First make the slaw. Add all of your ingredients to a mixing bowl and toss to combine. Let the slaw sit in the refrigerator until you are ready to use.

2. Next, add about a half cup of the jerk marinade to the ground salmon, and mix in well. Think about it like mixing a meatloaf, you want to really incorporate the marinade into the salmon. Form the salmon into patties for cooking. Generally about a quarter pound per burger, but feel free to make them larger if you like. Place the patties into a baking dish and pour the rest of the marinade over the top. Allow to sit for a few minutes.

3. Preheat your oven to 350 degree and heat a large cast iron skillet to medium-high with a bit of oil. Gently place the burgers in pan and sear for 2-3 minutes on each side then place skillet in the oven to finish cooking, about 4 minutes.

4. Toast buns in the oven. Spread Peach Yum Yum Sauce over the bottom bun and top with a salmon burger. Add slaw next and then more yum yum on top bun, Serve with Beet Chips.