I love the show “Chopped.” Four competing chefs are given a mystery basket from which they must produce an appetizer. Celebrity judges send one home and so it goes through the dessert round when a “Chopped” champion is declared.
Last night I experienced my own “Chopped” moment. I’d purchased salmon burgers at Whole Foods on sale and needed to use them. Torrential rains and high humidity left our grill so wet that we couldn’t get it to light. To me a burger isn’t a burger if it isn’t grilled, but I had to do something.
Here’s how I did it:
Tequila Lime Salmon Burgers
4 wild caught salmon burger patties lightly seasoned with tequila lime seasoning
2 tablespoons of walnut or grapeseed oil
2 tablespoons of unpasteurized soy sauce
2 tbsp of lime juice
1 slice of gouda cheese for each patty*
To make your own tequila lime seasoning mix – (or you can buy the mix at Whole Foods):
1 tbsp chili powder
¼ tsp sea salt
¼ tsp cayenne (you can use more or less, but I like it hot)
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp coriander
Heat a stainless steel or large cast iron skillet to medium high heat and lightly coat the cooking surface with your oil that can withstand high heat (olive oil can’t take this kind of heat). Put your tequila lime seasoned on both sides salmon burger patties into the pan. Mix your soy sauce, the lime juice and any remaining seasoning in a cup and pour half the mix onto the burgers. Let sear on that side for 5-7 minutes.
If you aren’t sure if they are ready to be turned, gently lift one with a spatula and see if it has developed a nice crust. With the spatula carefully, turn over the patties. Pour the other half of the liquid mix on top of the burgers. For the last few minutes they are cooking – if desired – put a slice of whatever cheese you like on top of each patty. Then cover with a lid. Turn off the heat and let the residual heat finish the cooking process, seal in the juices and melt the cheese.
I avoid non stick and aluminum pans due to health concerns, and besides, I find that you get a better sear with stainless steel or cast iron skillets. I also try to use all organics for the boost health benefits. Here are the brands I used for this recipe:
La Tourangelle Roasted Walnut Oil
Ohsawa Organic Nama Shoyu unpasteurized soy sauce
I also love mustard, and for our burgers, we all used Fischer & Wieser’s Mesquite Horseradish Mustard. I recently attended the company’s cooking school in Fredericksburg,Texas, and fell in love with its delicious products.