Burger Week

Welcome to burger week! I am on vacation in Kiawah, South Carolina, for the week, so I thought I'd post five of my favorite burger recipes for you to enjoy. There's no shopping list this week, but I highly encourage you to try a burger or two...or all five! Prior to going paleo, I can count on one hand the number of times I made burgers. But that's all changed; I crave burgers now. They are so delicious and easy to prepare. Cast your vote and let me know which one is your favorite. Have a great week!

Burgers with Butternut Squash and Caramelized Onions

Crab Burgers with Red Pepper Dressing

Portobello Bacon Burgers with Celery Apple Slaw

Salmon Burgers on Arugula-Onion Salad

Paleo Burger Topped with Tomato, Poached Egg, and Avocado

Blackened Salmon on Asparagus with Chunky Avocado Salsa

This is my version of a restaurant meal I mentioned in one of my very first posts. It's light and refreshing for summer and it comes together very quickly, yet is impressive enough for guests. The avocado tomato topping cools the heat of the blackening spices, but if you like a milder flavor, simply season the salmon with salt and pepper. Enjoy!

Asparagus preparation adapted from Cooks Illustrated, Fall 2007.


Serves 5, but easily scaleable.
Ingredients
5 wild salmon fillets, about 6 oz each
2 pounds thick fresh asparagus spears, tough ends removed
1 Tbsp grass-fed butter
2 fresh ripe (but still somewhat firm) avocados; peeled, pitted, and cut into 1-inch chunks
2 cups grape or cherry tomatoes, halved
juice of 1/2 lemon, plus more for drizzling at the end
sea salt
freshly ground black pepper
extra virgin olive oil
Blackening Spices
2 Tbls smoked paprika
2 tsp chili powder
1 tsp ground cayenne
1 tsp ground coriander (you can grind whole coriander in food processor)
1/2 tsp sea salt
1 tsp oregano
1 tsp garlic powder

Preparation

1. Preheat oven to 400 degrees F.
2. Mix tomato, avocado, and lemon juice in a medium bowl. Season with salt and pepper and set aside.
3. Mix blackening spices together in a small bowl.
4. Set fish on a large plate and dredge both sides in spices. 
5. Warm 1 Tbsp olive oil in a large skillet over medium-high heat.
6. Saute fish for 1-2 minutes per side.
7. Transfer to a rimmed baking sheet and finish cooking in oven 5-10 minutes or until fish flakes easily with a fork.
8. While fish cooks, wipe out the skillet. Warm butter and 1 Tbsp olive oil over medium-high heat. When butter is melted, add half of asparagus with tips pointed in one direction. Add the other half with tips pointed in the opposite direction. With tongs, evenly distribute across pan. Cover and cook 5 minutes, or until asparagus is bright green. If asparagus spears are thin, they will be done in about 3 minutes.
9. Uncover and increase heat to high. Saute until spears are tender and browned on one side, about 5 minutes or less (for thinner spears).
10. To serve, set several asparagus spears in the center of a plate. Place salmon fillet across the spears. Spoon tomato avocado mixture on top. Season with salt and pepper, to taste. Drizzle with lemon juice, if desired. Repeat for remaining ingredients. Serve immediately.

Grilled Balsamic-Glazed Wild Salmon and Vidalias

Once summer is finally here, I try to make most of our meals on the grill. This meal comes together quickly, but does require marinading time for the portobellos. The combination of olive oil, balsamic vinegar, and mustard in the glaze gives the meal a nice tanginess. Whereas many salmon marinades use brown sugar, it is totally not necessary here, but use a high-quality aged balsamic vinegar for the best results.

Serves 3.

Ingredients
3 6-oz wild salmon fillets, skin-on
1 to 2 large Vidalia onion(s)
1/4 cup extra virgin olive oil + more for drizzling
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
sea salt
freshly ground black pepper

Preparation

1. Preheat grill to medium.
2. Season fillets with salt and pepper.
3. Cut onion into 1/2-inch slices, season with salt and pepper, and drizzle with olive oil.
4. Combine 1/4 cup oil, vinegar, and mustard in a bowl, stirring with a whisk to combine. Separate glaze into two small bowls.
5. Lightly coat fish skin with olive oil.
6. Set onions on a grill topper or directly on the grill rack, being careful that the slices do not separate and slip through the grate. Grill for 2 - 3 minutes before putting salmon on the grill, brushing the onions with balsamic glaze every 2 minutes.
7. Grill fillets, skin-side down, until they flake easily with a fork, about 6 - 8 minutes. Brush the top of the salmon with balsamic glaze every 2 minutes during grilling.
8. Serve glazed salmon and onions with grilled portobello mushrooms.

Salmon Burgers on Arugula-Onion Salad

I made these salmon burgers for a party this weekend and they were a big hit! It's one of my favorite types of recipes, just a few ingredients and almost completely done in the food processor. Get your salmon (wild, if possible) from the fish counter and be sure to have them remove the skin for you--it saves a lot of time. You can make these several hours in advance and let them chill in the refrigerator to help firm them up for grilling. Although they are quite moist, they hold up well on the grill. The burgers taste great with honey mustard sauce, but you can leave the honey out if you'd like. Serve the burger on top of the arugula salad for a complete meal. Give them a try and let me know what you think!

Adapted from Cooking Light.


Serves 4.

Ingredients
1 pound skinless center-cut salmon fillets, cut into 1-inch pieces, divided
2 Tbsp Dijon mustard, divided
2 tsp grated lemon rind
1 bunch fresh tarragon leaves, washed and dried
1 medium shallot, quartered
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 Tbsp raw organic honey (optional)
4 cups arugula leaves
1 small or 1/2 large red onion, thinly sliced
1 tsp fresh lemon juice
1 tsp extra virgin olive oil + more for drizzling on burgers

Preparation

1. Place 1/4 pound salmon, 1 Tbsp mustard, and rind in food processor; process until smooth. Spoon puree into a large bowl.
2. Place tarragon leaves in processor and pulse until finely chopped. Remove from processor and add to the large bowl. Repeat the process with the shallots. 
3. Place remaining 3/4 pound salmon in food processor and pulse about 6 times or until it is coarsely chopped.
4. Fold chopped salmon, tarragon, shallots, salt, and pepper into puree.
5. Divide mixture into 4 equal parts and shape each portion into a 1/2-inch thick patty. Cover and chill until ready to grill.
6. Combine remaining 1 Tbsp mustard and honey in a small bowl and set aside.
7. Combine arugula, onion, lemon juice, and oil in a medium bowl and set aside.
8. Before grilling, drizzle each side of burgers with olive oil, using your fingers to coat. Place patties on a grill rack. Grill for about 3 minutes on each side, or until cooked through.
9. To serve, divide arugula salad evenly on 4 plates. Place a burger on top of each salad and drizzle the with honey mustard.

Sauteed Salmon and Arugula Salad with Tomato Vinaigrette

This is a 20-minute meal that includes a healthy dose of Omega-3s plus vitamins D, B12, niacin, selenium, B6, and magnesium (source: About.com). The peppery arugula  and balsamic tomato vinaigrette perfectly balance the salmon's distinct flavor. If you can't find wild salmon, substitute another sustainable fish.

Makes 4 servings.


Adapted from Cooking Light, July 2010.

Ingredients
4 6 oz wild salmon fillets
3/4 tsp sea salt, divided
1/2 tsp black pepper, divided
4 tsp balsamic vinegar
3 Tbsp extra-virgin olive oil, divided
2 tsp minced shallots
1 pint grape tomatoes, halved
5 cups loosely packed arugula
2 Tbsp pine nuts, toasted

Preparation

1. Heat a large skillet over medium-high heat. Sprinkle fillets with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 Tbsp olive oil, then add fillets to pan. Cook 3 minutes or until browned. Turn fillets over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover and keep warm. Wipe pan clean with paper towels.
2. While fish cooks, place vinegar in a medium bowl. Gradually add oil, stirring with a whisk. Stir in shallots.
3. Return pan to medium-high heat. Add tomatoes, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper. Sautee for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette; toss to combine.
4. Arrange 1 1/4 cups arugula on each of 4 plates; top each serving with 1 fillet. Spoon about 1/2 cup tomato mixture over each salad and sprinkle with 1 1/2 tsp nuts.