Makes 8 sliders.
Mini salmon burgers are the ultimate for both small and large appetites. Great for little appetites, or two per person as a main course. The cool and creamy yogurt topping is a complementary addition to the smoky glazed salmon.
Tabasco chipotle sauce is available in grocery stores. Alternatively, mash 1/2 chipotle pepper in adobo sauce until smooth and add 2 tsp (10 mL) to salmon glaze. For tender taste buds, substitute Tabasco with a little honey and Dijon.
Preheat oven to 400 F (200 C). In small bowl, combine oil and sugar. Stir until sugar is dissolved. Stir in Tabasco and salt and pepper to taste. Brush glaze over salmon pieces and spread out in single layer on baking sheet lined with parchment. Set aside to marinate while preparing remaining ingredients.
Toast buns, cut side down, in hot grill pan until as done as desired. Set aside.
In small bowl, combine Yogurt Caper Dill Sauce ingredients and stir to blend, adding pepper to taste. Refrigerate until ready to assemble.
In preheated oven, bake salmon for 5 to 6 minutes or until desired doneness. Place generous dollops of yogurt sauce on bottom halves of buns. Top each with a piece of bibb lettuce, glazed salmon, red onion, a couple of avocado slices, and bun tops. Serve hot with spiralized cucumber alongside.
This recipe is part of the Street Food Chic collection.
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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.