Avocado and salmon, along with a wasabi-infused yogurt sauce, team up to create a healthy burger with sophisticated flavour you’ll flip for. You can also use Arctic char or rainbow trout as sustainable choices. Most fishmongers will be happy to skin the fillets for you.
You can fire up the grill to prepare the burgers, but they are fairly delicate and so are best cooked on a grill pan instead of directly on the grill grates. A sprinkling of chopped chives or sliced tops of green onions can be added as a nice finishing touch.
Formed patties can be frozen for future meals. Simply place them on a parchment paper-lined baking sheet, freeze until solid, and then transfer to an airtight container for storage in the freezer.
In bowl, whisk wasabi powder and 1 Tbsp (15 mL) cold water into a paste. Cover and chill for 15 minutes. Stir in yogurt, honey, lime juice, and salt. Set aside to let flavours develop while you prepare burgers.
Place 1/2 lb (225 g) salmon, shallot, garlic, ginger, soy sauce, and sesame oil in food processor container and blend into pasty pureu0301e. Pulse in remaining salmon along with avocado, cilantro, and nori. Form into 4 equal-sized patties.
Heat oil in skillet over medium-high heat. Cook salmon patties for 3 minutes per side, or until just cooked through. Alternatively, bake in 400 F (200 C) oven for 20 minutes, or until cooked through and firmed up.
Serve burgers topped with yogurt sauce.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.