Jerk Salmon Burger with Slaw

September 3, 2020

Ground salmon is mixed with a spicy jerk marinade for a satisfying burger. Serve with slaw, Yum Yum Sauce and Beet Chips.

Ingredients

Half an onion, peeled and roughly chopped

3 cloves garlic

2 jalepeños, de-ribbed and de-seeded

1 lime, zested and juiced

3 scallions, roots trimmed and roughly chopped

1/4 cup soy sauce or tamari

1/4 inch peeled ginger root

1 tablespoon dark brown sugar

1 teaspoon thyme, dried or fresh

1 teaspoon allspice

1/2 teaspoon cinnamon

1 teaspoon kosher salt

Pinch black pepper

2 tablespoons vegetable oil

1 pound ground Alaskan salmon

4 Hawaiin Sweet Rolls, toasted

1/2 head red cabbage, shredded

1 carrot, shredded

1 red bell pepper, julienned

2 scallions, roots trimmed and chopped

2 tablespoons rice wine vinegar

Preparation

1. To prepare the Jerk Marinade, combine onion through vegetable oil. Whisk well. Add about a half cup of the 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.

2. Meanwhile prepare the slaw. Combine cabbage through rice wine vinegar. Toss well. set aside.

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.