Rich salmon patties that are topped with a punchy broccoli pesto definitely won’t leave you wondering, “Where’s the beef?” As a perk, arugula and horseradish help make the broccoli an even bigger antioxidant powerhouse. The burgers can also be prepared on an outdoor grill.
Dress up burger if you wish and serve on toasted whole wheat or gluten-free bread with lettuce and shaved red onions.
Add 1 in (2.5 cm) water to saucepan and insert steamer basket. Place broccoli in basket and bring water to a boil. Steam, covered, just until broccoli is bright green and tender, about 3 minutes. Alternatively, blanch broccoli in pan of boiling water until bright green and tender, about 90 seconds, and then drain.
Immediately place broccoli in bowl of ice water to cool. Drain broccoli and place in food processor container with arugula, Parmesan, walnuts, lemon juice, garlic, and salt. Blend into a grainy mixture. With the machine running, slowly drizzle in olive oil through the top tube. Remove pesto from food processor container.
Place salmon, egg, bread crumbs, horseradish, mustard, salt, and black pepper in food processor container and pulse several times until you have a chunky paste. Form into 4 patties.
Heat oil in skillet over medium-high heat. Place salmon burgers in skillet and cook for about 3 minutes on each side, or until crispy on the outside but just barely cooked through in the middle. Serve topped with broccoli pesto.
This recipe is part of the Power Couples collection.
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.