Divine Wine Planked Smoked Salmon Burgers
Cooking on wood planks was born years ago by native Northwest American Indians and continues to be a very popular method for grilling still here in the Northwest.A divine smoky flavor comes through in these burgers due to the use of the grilling plank plus the smoked salmon spread yet it is not overpowering. Lots of salmon both fresh and smoked is consumed in the Northwest so why not make a local burger to feed our craving for salmon.
2(15×6-1/2×3/8-inch)alderwood grilling planks
1(750 ml) bottle Sutter Home Pinot Noir
1/2 cup finely chopped smoked salmon
1/4 cup chopped chives
2 tablespoons chopped fresh dill
2 teaspoons rough chopped drained capers
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1/3 cup mayonnaise
1 large egg
2 teaspoons sea salt
1/2 teaspoon fresh cracked mixed peppercorns
1/2 teaspoon smoked paprika
2 tablespoons drained chopped pimentos
2 pounds skinless salmon fillets preferably wild, chopped into 1/2 inch cubes
2 tablespoons grapeseed oil
6 large Brioche rolls split
24 bread and butter pickle sliced rounds
6 red leaf lettuce leaves
Place 1 grilling plank into each of 2 large rimmed baking sheet s (at least 16 inches long)then pour enough wine over to cover each but not go over the rims. Soak planks 1/2 hour then turn over and soak 1/2 hour more.
Meanwhile in a medium bowl mix together the smoked salmon, chives, dill, capers, mustard, lemon juice and mayonnaise to blend. Cover with plastic wrap and keep chilled.
In a large bowl whisk egg with the salt, peppercorns, paprika and pimentos, gently mix in the salmon. Divide into 6 portions then form into patties. Place onto large plate not touching and cover with plastic wrap. Keep chilled until ready to cook then brush all over with grapeseed oil.
Heat a standard outdoor grill to medium-high direct heat. When planks have soak for 1 hour drain from wine(and sadly discard the wine). Place planks on grill rack and grill for 3 minutes or until lightly charred. Carefully turn over then place 3 patties onto each plank. Cover with lid and grill 8 minutes. Gently turn with a large metal spatula, cover and grill about 8 minutes more. Burgers are done when they are slightly firm and flake when tested with a fork. During the last minute of grilling lightly toast cut side of rolls.
To serve spread a generous amount of the smoked salmon mixture of cut side of roll top. Place burger on bottom half of rolls then top each with 4 pickle slices, a lettuce leaf and last roll tops. Serves 6