Alaska Burgers Food
ALASKA BURGERS
Another recipe from Rachael Ray. These are really good! Be sure to chop the onion really small or pieces will fall out of your burgers. Add slices of bacon and a drizzle of barbeque sauce if you want. Serve with a cold summer veggie salad.
Provided by dicentra
Categories Meat
Time 20m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix beef, onion, Worcestershire, cumin and pepper in a bowl.
- Divide into 4 portions.
- Place a slice of cheese in the middle of each portion and form into patties.
- Heat a frying pan to medium.
- Cook the burgers 5-6 minutes on each side.
- Served topped with tomato slices and lettuce.
Nutrition Facts : Calories 250.5, Fat 17.1, SaturatedFat 6.7, Cholesterol 77.1, Sodium 78.5, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 21.3
ALASKA SALMON BURGERS WITH RHUBARB CHUTNEY
Steps:
- Dice half the salmon into 1/8-inch cubes; set aside in a medium bowl. Process the other half in a food processor until slightly chunky; add to the diced salmon.
- In a separate bowl, combine the cilantro, green onion, soy sauce, sesame oil, smoked paprika, garlic and lime juice. Add the cilantro mixture to the salmon and stir gently until just combined. Season with salt and pepper. Shape the salmon mixture into 4 patties and chill, covered, in the refrigerator for 15 minutes.
- Heat a grill to medium-high heat or heat a nonstick skillet with the grapeseed oil over medium-high heat. Cook the salmon patties until browned on the first side, 3 to 4 minutes; flip and cook until browned on the second side, about 3 minutes more. Place on the buns and top each with a dollop of Rhubarb Chutney. Garnish with some lettuce, red onion and pickles, as desired.
- Combine the rhubarb, cherries, brown sugar, blueberries, cherry juice, red pepper flakes, red onion, ginger and garlic in a large saucepan. Bring the mixture to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the onions are translucent, about 20 minutes. Stir in the honey and vinegar and continue to cook over medium-low heat until it coats the back of a spoon, about 15 minutes more. Cool and store in the refrigerator for up to 2 weeks.
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- Add the onion, cilantro, parsley, ginger, salt and pepper and stir to combine. Transfer to the fridge to chill for 15 minutes while you make the sauce.
- In a food processor, mix the mayo, sour cream, anchovy paste, chives, parsley, capers, lemon juice and zest and the olive oil. Process until the herbs are chopped--just a minute or so. Set aside.
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