Best By Northwest Salmon Huckleberry Wilderburgers

This recipe is named after the Salmon Huckleberry Wilderness in
Oregon, which is representative of the natural beauty and wonder of Oregon, my current home state. This recipe reflects this area in specific and the state/region in general with its ingredients, delicious taste, and sheer amazingness.

Ingredients:

Huckleberry Sauce:
3 tablespoons Sutter Home California Pinot Noir
1/3 cup sweetened dried cranberries
3/4 cup fresh huckleberries or blueberries, or frozen blueberries (thawed and drained)

Patties:
6 ounces fresh mushrooms, sliced (can use crimini, button, or even wild mushrooms)
1 pound skinless salmon fillets, cut into chunks
8 ounces (after skin removed) smoked salmon, finely flaked
1 envelope (from a 1.8-ounce package containing 2 envelopes) of dry onion mushroom soup mix
3 tablespoons minced fresh parsley
6 ounces (1 and 1/2 cups) shredded sharp/extra sharp cheddar cheese (such as Tillamook Vintage White Extra Sharp Cheddar)
2 tablespoons sesame oil

Hazelnut Buns:
3 eggs
1/4 cup milk
1 and 1/4 cups hazelnuts, finely chopped
6 whole grain gourmet burger buns, split into halves

vegetable oil, for brushing the grill rack
2 cups fresh spinach leaves

Instructions:

Preheat grill if gas with all burners on high, and prepare grill for two-zone grilling, with one side medium high heat and the other side low heat. Place sheet(s) of aluminum foil over the rack on the low heat side.

To make huckleberry sauce, combine wine and cranberries in a small bowl and let soak for at least 10 minutes. In a blender or in a deep narrow container using a hand blender, blend the cranberries and wine with the blueberries until a smooth sauce results.

To make patties, finely chop mushrooms by pulsing in a food processor, and remove to a large bowl. Add the salmon fillet chunks to food processor and pulse until finely chopped. Remove to bowl with mushrooms, and add smoked salmon, soup mix, parsley, and cheese, mixing gently until well combined. Form mixture into 6 equal patties to fit the buns, basting each with the sesame oil.

To make hazelnut buns, beat together eggs and milk in a pie pan or shallow dish; place hazelnuts in another pie pan or on a plate. Dip the inside cut surface of each bun half in the egg mixture and then in the nuts to coat well.

Brush grill with vegetable oil and grill patties on the medium high heat side until browned on bottom, about 3-5 minutes. Turn patties and grill an additional 3-5 minutes, or until browned on bottom and opaque throughout.

Meanwhile, place buns nut side up on the foil covered rack of the low heat side, and grill until lightly browned on bottom, about 3-6 minutes. Turn buns over and continue grilling an additional 3-6 minutes, or until lightly browned and crisp on bottom. You may need to do buns in multiple batches, depending upon the size or your grill.

To assemble burgers, on each bun bottom, place spinach leaves, then the burgers, huckleberry sauce, and finally the bun tops.
6 servings.