Copper River Style Salmon Burgers with Huckleberry Onion Jam

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

The Northwest is known for wild salmon especially Copper River caught and we are known for the wild growing huckleberries plus hazelnut trees and sweet Walla Walla onions. I combined all together to come up with a WILDLY great tasting burger.


For Huckleberry Onion Jam
2 tablespoons Colavita extra virgin olive oil
2 tablespoons unsalted butter
3 medium Walla Walla or other sweet onions, sliced into 1/4-inch rounds then seperated into rings
1/2 teaspoon fine sea salt
2 teaspoons minced garlic
1/2 teaspoon all spice
1/2 teaspoon sweet paprika
3 tablespoons packed dark brown sugar
1 cup huckleberries
1 cup Sutter Home Pinot Noir wine(plus the rest of the bottle of wine)
Salmon Burgers
1/3 cup rough chopped hazelnuts
1 large egg
2 pounds skinless Copper River or other wild salmon fillets, chopped fine
1-1/2 tablespoons prepared horseradish
1-1/2 teaspoons fine sea salt
1/2 teaspoon white pepper
6 multi grain large rolls, split
6 red leaf lettuce leaves, trimmed to fit burgers


For Huckleberry Onion Jam
Heat a standard outdoor grill to medium-high. Place a large ovenproof skillet onto grill rack, add the olive oil and butter then the onions with the salt and saute until transparent about 6 minutes. Add the garlic ,all spice, and paprika, saute 1 minute more. Stir in the brown sugar, huckleberries and wine cooking until all the liquid is absorbed. Tent with foil and set skillet to the outer edge of grill rack to keep warm while preparing the burgers. At this time dab any sweat off your forehead and enjoy a glass of the remaining Pinot Noir wine if desired.
For Salmon Burgers
Place hazelnuts on a small piece of heavy foil with the edges rolled up to form a rim. Place foil on grill and shake often until nuts are golden all over about 4 minutes. Cool then finely chop hazelnuts.
In a large bowl beat the egg then mix in the salmon, horseradish, hazelnuts, salt and pepper. Divide into 6 portions then form into patties. Grill patties until just cooked through about 4 minutes per side. During the last minute of grilling lightly toast cut side of rolls on outer edge of grill rack.
To serve place burger on bottom roll halves then top each burger with the prepared huckleberry onion jam next a lettuce leaf and last the roll tops. Sit back and enjoy the burger and remaining wine.