Salmon Burger And Sausage Recipe

Name: Salmon Burger And Sausage Recipe
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Salmon (1 pounds raw fresh boneless skinless salmon); ½ cup Rolled Oat (½ cup rolled oats); 1 piece Carrot (1 medium carrot); 2 tbsp Yellow Onion (1 small onion + 2 tablespoons chopped onion + 1 large onion); 1 piece Lime Zest (1 lime zest and juice); 1 tbsp Mint (1 tablespoon fresh mint or basil); 1 tsp Fish Rub (1 teaspoon Marietta's Fish Rub); ½ tsp Chipotle Powder (½ teaspoon chipotle powder or other ground hot chile); ½ tsp Kosher Salt (½ teaspoons Morton Coarse Kosher Salt); ½ tsp Black Pepper (½ teaspoon black pepper); 5 tsp Olive Oil (5 teaspoons olive oil (for brushing on the patties before they go to the hot side of the grill.)); 6 pieces Bun (6 buns); 4 tbsp Mayonnaise (4 tablespoons mayonnaise); 1 tsp Toasted Sesame Oil (1 teaspoon brown toasted sesame oil); 1 piece Tomato (1 large tomato); 6 pieces Lettuce (6 leaves lettuce)

Salmon Burger And Sausage Recipe - Dinner,Lunch,Main Course (American)

120 minAmerican

Servings6

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Dairy Free
Pescatarian

Ingredients

For 6 servings

Salmon1 lb · 1 pounds raw fresh boneless skinless salmon
Rolled Oat½ cup · ½ cup rolled oats
Carrot1 piece · 1 medium carrot
Yellow Onion2 tbsp · 1 small onion + 2 tablespoons chopped onion + 1 large onion
Lime Zest1 piece · 1 lime zest and juice
Mint1 tbsp · 1 tablespoon fresh mint or basil
Fish Rub1 tsp · 1 teaspoon Marietta's Fish Rub
Chipotle Powder½ tsp · ½ teaspoon chipotle powder or other ground hot chile
Kosher Salt½ tsp · ½ teaspoons Morton Coarse Kosher Salt
Black Pepper½ tsp · ½ teaspoon black pepper
Olive Oil5 tsp · 5 teaspoons olive oil (for brushing on the patties before they go to the hot side of the grill.)
Bun6 pieces · 6 buns
Mayonnaise4 tbsp · 4 tablespoons mayonnaise
Toasted Sesame Oil1 tsp · 1 teaspoon brown toasted sesame oil
Tomato1 piece · 1 large tomato
Lettuce6 pieces · 6 leaves lettuce

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Steps

1Study. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.
2Shred the carrot on the large holes of the box grater. Peel and chop finely the onion. Chop the mint fine.
3Toppings. Mix the mayo and sesame oil together and put them in the fridge. Slice the tomato and onion.
4Slice the fish into cubes removing all bones. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.
5Grind the meat with a 1/4-inch (6.3 mm) die or you can do this in a food processor. Don't overgrind. Leave it a bit coarse. If you don't have a grinder, you can use a food processor but don't turn it to pulp.
6Mix in the rest of the burger ingredients except the olive oil.
7Taste. Pinch off a small piece of the sausage and cook it in a frying pan, let it cool and taste to see if the seasoning is to your taste. Add more salt or chile if you wish.
8Form it into patties, meatballs, skinless tubes, or encase it with clean wet hands.
9Chill. Put the patties in the fridge for about an hour to chill them. This helps keep them from crumbling. You can then store it in the fridge for a day at the most, or in the freezer for about a month.
10Grill. Fire up your grill in two zones and shoot for about 225°F (107°C) in the indirect zone. Grill the cut faces of the buns until they turn amber.
11Smoke. Throw some wood on the direct zone and get some smoke rolling. Put the burgers or links on the indirect side and let them slowly come up to about 120°F (49°C). This will firm the surfaces so when you move them to the direct heat side they won't stick to the grates.
12Sear. Move them to the direct infrared zone and sear them on both sides. Take them off at 130°F (54°C).
13Serve. Slather the sesame mayo on both sides of the bun, top with the burger, lettuce, tomato, and onion.