June 15, 2012: Salmon Sliders with Spicy Ginger Sauce and Pickled Vegetables
Chef Naz Cavallaro cooked up burgers on the barbecue on Canada AM, June 15, 2012.
Published Friday, June 15, 2012 10:25AM EDT
Last Updated Friday, June 29, 2012 2:25PM EDT
Salmon Sliders with Spicy Ginger Sauce and Pickled Vegetables
- 1 cup rice vinegar
- 2 Tbsp granulated sugar
- 1 teaspoon kosher salt
- 1/2 English cucumber, cut into paper thin slices
- 1/2 medium red onion, cut in half
- 1 small red bell pepper
- 1/2 cup mayonnaise
- 2 teaspoons peeled, grated fresh ginger
- 1 teaspoon hot chili-garlic sauce, such as Sriracha
- 1 skinless salmon fillet, about 2 pounds, pin bones removed, patted dry, cut into 1-inch pieces
- 3/4 cup thinly sliced scallions (white and light green parts only)
- 1/2 cup finely chopped fresh cilantro leaves
- 1 Tbsp peeled, grated fresh ginger
- 2 Tbsp fresh lime juice
- 2 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- 1 teaspoon hot chili-garlic sauce, such as Sriracha
- 1 large egg
- 1/2 cup panko bread crumbs
- 18 small buns, each about 2 inches in diameter
- Canola oil spray
1. In a medium bowl stir the vinegar, sugar, and salt. Squeeze the cucumber slices until they are crushed and releasing liquid. Cut the onion into half-inch slices, and then cut them into one-inch pieces. Cut the bell pepper lengthwise into half-inch slices, remove the seeds, and then cut into one-inch pieces. Place the cucumber, onion and pepper in the vinegar mixture. Let marinate at room temperature for one hour, stirring occasionally. Drain well before assembling the sliders.
2. In a small bowl combine the sauce ingredients. Cover and refrigerate.
3. In a food processor pulse the salmon pieces until coarsely chopped. Add the scallions, cilantro, ginger, lime juice, soy sauce, sesame oil, chili-garlic sauce, and egg. Pulse a few times until just blended, being careful not to puree the mixture. Some texture should remain. Transfer the mixture to a large bowl, gently stir in the bread crumbs, and form into half-inch-thick patties roughly the size of the buns. Arrange the patties on a sheet pan and refrigerate for 30 minutes before grilling.
4. Prepare the grill for direct cooking over medium heat, 350 F (176 C) to 450 F (232 C).
5. Brush the cooking grates clean. Lay a single layer of heavy-duty aluminum foil over the grates. Generously spray the sliders on both sides with the canola oil spray. Grill over direct medium heat, with the lid closed as much as possible, until you can lift the patties easily from the foil with a spatula, six to eight minutes, turning once after about four minutes. During the last minute of grilling time, grill the buns, cut-side down, until lightly toasted.
6. To assemble the sliders, slather the bottom of each bun with the sauce, place a patty on top, and finish with some pickled vegetables. Serve immediately.
- Serves: 6 to 8
- Prep time: 30 minutes
- Marinating time: 1 hour
- Chilling time: 30 minutes
- Grilling time: 6 to 8 minutes
Recipe from "Weber's Smoke," by Jamie Purviance. Used with permission.
Erdinger Weissbier Smoky Sirloin Burgers
Ingredients for marinade
- 4 lbs beef sirloin, cut into 2-inch (5-cm) chunks 1.8 kg
- 6 oz beef fat (ask your butcher for this) 170 g
- 10 cloves garlic, cracked 10 cloves
- 1 large white onion, cut into 2-inch (5-cm) chunks 1
- 1 Tbsp coarsely ground black pepper 15 mL
- 2 Tbsp walnut oil 30 mL
- 1 tsp Wrights Liquid Hickory Smoke 5 mL
- 1 bottle Erdinger Weissbier (500 ml) 1 bottle
For burger mix
- 1/2 cup crispy fried onions 125 mL
- 1/4 cup ground walnuts 60 mL
- 1/2 tsp Wrights Liquid Hickory Smoke 2 mL
- 1/2 cup crushed whole wheat crackers 125 mL
- (similar to Triscuit)
- Kosher salt, to taste
- 4 Tbsp Erdinger Weissbier 60 mL
- 3 cups Emmental cheese, shredded 710 mL
- 8 large pretzel buns 8
- 8 tsp mayonnaise 40 mL
- 1 bunch frisee baby endive 1 bunch
- 1 medium red onion, thinly sliced 1
- Drizzle Erdinger Weissbier Drizzle
For Red Onion Walnut Jam
- 1 tsp walnut oil 5 mL
- 1 Tbsp butter 15 mL
- 1 large red onion, thinly sliced into rings 1 large
- 1/2 cup walnut pieces 125 mL
- 1/4 cup golden raisins 60 mL
- 2 Tbsp brown sugar 30 mL
- 1 Tbsp whole grain mustard 15 mL
- 1/4 cup Erdinger Weissbier 60 mL
- Kosher salt and freshly ground black pepper, to taste
For this recipe, marinate the beef for at least 24 hours in the Erdinger Weissbier. This will allow the meat to absorb the flavour of the beer and seasonings. Drain meat well and pat before grinding to keep the ground meat from being too moist, as this will make a sloppy burger instead of a beer-infused, firmly packed burger. Now remember: no squishing or pressing or cutting your burgers during the grilling. Take it easy, keep the lid open, and watch for flare ups while sipping on a cold Erdinger.
1. Place the beef sirloin chunks, beef fat, garlic, onion, black pepper, walnut oil, and liquid smoke in a large self-sealing bag. Add the beer, then seal the bag (removing as much air from the bag as possible) and gently knead the bag of marinating beer to evenly coat.
2. Place bag of marinating beef into a large bowl or pan (just in case the bag should leak while marinating) and refrigerate. Marinate for 24 hours, turning the bag over a couple of times so the meat marinates evenly.
1. Remove marinated beef from refrigerator. Carefully drain the marinating liquid from the meat, discarding the leftover marinade. Pat the meat dry of excess moisture using paper towels. Set aside in the refrigerator, keeping cold.
2. Set up meat grinder according to manufacturer's instructions.
3. Fill a large bowl with ice cubes and place a smaller bowl on top of the ice.
4. Grind marinated sirloin/garlic/onions into the iced bowl. Once the meat is ground, add the crispy fried onions, ground walnuts, walnut oil, liquid smoke, and whole wheat crackers. Season to taste with kosher salt.
5. Add beer, one tablespoon at a time, and gently mix the meat to combine the liquid. You may not need to add all the beer if you find the burger mixture is too moist.
6. Take a small portion of meat mixture and form it into a mini burger. Grill it for a minute or two per side and taste it. Adjust seasoning as desired with extra kosher salt and ground black pepper
7. Divide seasoned meat mixture into eight equal-sized portions, approximately 8 oz each.
8. Press each meat portion into a nicely packed round ball. Flatten and shape into a one-inch thick round burger patty. Place formed burgers onto a parchment paper lined sheet pan cover and refrigerate for four hours, allowing the burgers to rest.
9. Preheat grill to medium-high, approximately 450 F - 550 F (230 C – 280 C).
10. Brush outside of each burger with a little walnut oil. Grill burgers for six to eight minutes per side, with the grill lid open, drizzling with a little bit of beer until burgers are medium-medium well doneness.
11. Top each burger with a handful of shredded Emmenthal cheese.
12. Warm buns. Spread the bottom of each bun with a little mayonnaise.
13. In a bowl, combine baby endive and red onion. Drizzle with a little beer and season to taste with salt and freshly ground black pepper.
14. Place on top of the mayo-brushed bun bottom. Top with grilled sirloin burger. Garnish with Red Onion Walnut Jam.
15. Sit down with a stack of napkins and some icy cold Erdinger Weissbier and get ready for a chin dripping good time. Makes eight big and juicy burgers
Directions for Red Onion Walnut Jam
1. In a medium sauté pan, heat walnut oil and butter over medium-high heat. Add the red onions and sauté for one to two minutes, stirring continuously, reduce heat to medium-low and continue to sauté until the red onions are very soft and lightly caramelized.
2. Add walnuts pieces, raisins, brown sugar, whole grain mustard, and beer, bring to a boil, stirring occasionally. Reduce heat to low and simmer for 10 minutes, until the mixture is thick and sticky. Remove from heat and allowing to cool. Set aside.