“Salmon-chanted Evening” BLT Burger with Sweet Onion, Apple and Chipotle Jam
My recipe includes two things that Washington State is known for – salmon and apples. If I could have found a way to include coffee, Microsoft and rain in my recipe, I would have included them as well.
The burgers and the jam can be made a day ahead, refrigerated and grilled the next day.
2 pound skinless salmon filet, finely chopped by hand or food processor with a metal blade
1/3 cup shallots, finely chopped
1 clove garlic, crushed or finely minced
1 1/3 cups fresh bread crumbs
1 egg, lightly beaten
1 teaspoon salt
½ teaspoon pepper
2 tablespoons Colavita Extra Virgin Olive Oil
1 large sweet onion (preferably Walla Walla from Washington State) – small dice
1 cup Sutter Home Sauvignon Blanc
3 large Granny Smith apples – peeled, cored and medium dice
1 teaspoon sugar
1 ½ teaspoons Tabasco Chipotle Pepper Sauce
½ teaspoon salt
¼ teaspoon pepper
12 Bibb lettuce leaves
12 slices of applewood-smoked bacon
2 large tomatoes (heirlooms are great) – cored and sliced into six slices
6 sesame buns, split
Vegetable oil for grill rack
Preheat gas grill to medium high.
To prepare the burgers:
1. In a large bowl, combine the salmon, shallots, garlic, bread crumbs, egg, salt and pepper. Mix well but handle as little as possible.
2. Form into six equal-sized patties and place on a baking sheet. Cover and refrigerate at least 30 minutes.
To prepare the jam:
1. Heat olive oil in a fry pan on the grill rack. Add onion and cook until golden, stirring frequently (about 10 minutes). Add wine and bring to boil. Add apples, sugar, chipotle sauce, salt and pepper. Cover and move pan to a cooler part of the grill. Cook until apples are tender and liquid is mostly evaporated (about 15 minutes).
2. Remove from heat and refrigerate until ready to use.
Meanwhile, cook the bacon on a fire-proof griddle or in a frying pan on the grill rack until crisp. Drain bacon on paper towels.
When ready to grill the burgers, brush the grill rack with vegetable oil.
Place the salmon patties on the grill, cover and cook until browned on the bottom (3 to 4 minutes). Turn the patties and cook the other side until opaque throughout (another 3 to 4 minutes).
During the last few minutes of grilling the salmon, place the buns cut side down on the outer edges of the grill rack to lightly toast.
To assemble the burgers, top each bottom bun with equal amounts of the jam. Place the salmon patty on top of the jam. Lay two lettuce leaves, two slices of bacon and a slice of tomato on top of each burger.
Add the bun tops and serve.
Makes six burgers.