Jerk Salmon Burger

Ingredients

SERVINGS: 4 Person(s)

Jerk Marinade

Half white 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

Salmon Burgers

1 pound ground Alaskan salmon (Tennessee Grass Fed)
4 Hawaiin Sweet Rolls, toasted

Slaw

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
2 tablespoons peach yum yum sauce
1 tablespoon soy sauce or tamari
1 tablespoon sugar or honey

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.