Pickled to Perfection Salmon Burger
1/3 Red onion
2 cups of white vinegar
3 tablespoons fresh dill
Cool Feta Cream Sauce:
Â½ cup sour cream
Â½ cup crumbled Athenos Traditional Chunk Feta
Â½ teaspoon cracked black pepper
Â½ teaspoon cayenne pepper
1 teaspoon finely chopped fresh dill
3 pounds ground salmon
2 tablespoons fresh dill
1 teaspoon freshly grated garlic
1 tablespoon teriyaki
1 teaspoon cracked sea salt
1 teaspoon cracked black pepper
6 freshly baked hamburger buns
2 cups of water crest
Vegetable oil for grill
To make pickling liquid, combine all ingredients in a mixing bowl.
To make pickled vegetables, Julienne red onion, jalapenos, and cucumber like place in mixing bowls with pickling liquid and cover until assembling burgers.
To make the patties, combine all of the ingredients together in a large bowl, mixing together well to make sure all ingredients are evenly distributed. Divide mixture into 6 equal portions and form into patties. Set aside to continue marinating until grilling time.
To make cool feta cream sauce, combine all of the ingredients together in a mixing bowl, keep cool until assembling the burgers.
Heat the grill to medium about 325 degrees. When the grill is ready, with a cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and close grill lid. After cooking for 3 minutes, the top of the patty should look like it has cooked a little. Flip patties, close the lid and continue cooking another 2 minutes. Do not push down on the patty because this will release the juices. Remove the patties from the grill and place the sliced buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, top each side of the bun with 1 tablespoon of Cool Feta Cream Sauce and spread evenly. Then add 1/3 cup water crest to the bottom of the bun, top w burger and then add 2 tablespoons of picked vegetables. Add the top of the Bun and enjoy!
Makes 6 burgers