Receta Bobby Flay's Salmon Burgers with Hoisin Sauce
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I
like Bobby Flay. For quite a few years, I worked above his ‘store’. That
would be his late lamented Mesa Grill. At Mesa, his take on Southwestern cuisine
virtually introduced New York to the flavors of that part of the country.
Of course, along the way, he reinvented dishes left, right and center.
There were his scrumptious Blue Corn Pancakes with Barbequed Duck.
And then there was the spicy heat and sweetness of his Ancho Chile
Honey Glazed Salmon. So a couple of years ago, when I ran across Bobby’s recipe for Salmon
Burgers, I couldn’t wait to try
them. Since then they've become a favorite full of the lush flavor of Salmon given a kick with his Asian-inspired Hoisin Sauce. Oddly enough, while Bobby has been building a Burger Empire, his salmon burger has yet to make the menu. Bobby, Hands-On at one of the PalacesBobby's Burger
Palaces have blossomed into a chain of 17 restaurants in 10 States. scattered. There are two on Long Island but since
they are nowhere near me, I cannot vouch for any of them. But I do know
that one my favorite burger authorities tells me Bobby’s Burgers are the real
deal. And Bobby knows enough about burgers to have written the cookbook
that got him into the Food and Wine series “Best of the Best”. Called
“Bobby Flay’s Burgers, Fries and Shakes” (Random House 2009), the book serves up the Salmon Burger
recipe even while Bobby’s Burger Palaces do not. The burgers there let you choose between Ground Beef,
Breast of Chicken and Ground Turkey. There's also a Vegetarian BBQ burger made with wild mushrooms, chickpeas and quinoa. But there’s not one seafood item on the menu. My guess is
if enough people try this recipe, they’ll start asking for it next time they
hit the Burger Palace.
To appreciate this dish, you really should go the whole nine yards. And
this is a really simple recipe. It just has a lot of ingredients. And don’t leave off the spicy Asian influenced slaw. The
pickled ginger that tops it really sets it apart from ordinary cole slaw.
There’s nothing here that you can’t readily find in the Asian aisle in most
supermarkets. Hoisin itself is sometimes referred to as the ketchup of
Asia. It’s truly ubiquitous. And with the popularity of Sushi at an all
time high, pickled ginger isn’t all that hard to find either. Use
your food processor to chop the fish. It makes life much simpler. Here’s the
recipe: Recipe for Bobby Flay’s Salmon Burgers with Hoisin Sauce and Asian
Slaw
For the Hoisin Barbecue Sauce:
Hoisin Barbecue Sauce Ingredients
2 tablespoons canola oil
2 large shallots, coarsely chopped
2 cloves garlic, coarsely chopped
½ cup hoisin sauce
2 tablespoons ketchup
2 tablespoons honey
2 teaspoons soy sauce
2 teaspoons fish sauce
1 tablespoon rice wine
vinegar
For the Salmon Burgers:
1 ½ pounds fresh salmon
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
4 hamburger buns, split; toasted if desired. ( I used 7 Grain buns but any hamburger bun can be pressed into service) For the Slaw:
2 tablespoons canola oil
¼ cup thinly sliced pickled ginger, plus more for garnish (optional)
2 cloves garlic, finely chopped
¼ small head of red cabbage, finely shredded
½ medium head of napa cabbage, finely shredded
Kosher salt and freshly ground black pepper
¼ cup rice wine vinegar
2 teaspoons toasted sesame oil
3 tablespoons finely chopped fresh cilantro
leaves
First,
make the Hoisin Barbecue Sauce
Heat the oil in a medium saucepan over medium
heat.
Add the shallots and garlic and cook until
soft, about 2 minutes.
Add the hoisin, ketchup, honey, soy sauce, fish
sauce, and vinegar and cook until heated through and slightly thickened, about
10 minutes.
Set aside to cool.
(The sauce can be made 1 day in advance,
covered, ad refrigerated. Bring to room temperature before using.)
To
make the Salmon Burgers
To form the burgers, cut the salmon into large
pieces and then coarsely chop in a food processor. Do not overprocess.
(Alternatively you can chop it by hand with a sharp knife.)
Divide the salmon into 4 equal portions (about
6 ounces each). Form each potion loosely into a ¾-inch-think burger and make a
deep depression in the center with your thumb.
Place on a plate, cover with plastic wrap, and
let chill in the refrigerator for at least 30 minutes before cooking.
Meanwhile,
make the slaw. Heat the oil in a large sauté pan over high
heat.
Add the ginger and garlic and cook, stirring
once, until soft, about 1 minute.
Stir in the cabbage, season, with salt and
pepper, and cook, stirring once, until slightly wilted, 3 to 4 minutes.
Remove from the heat and stir in the vinegar,
sesame oil, and cilantro. Let sit at room temperature.
To cook the burgers, heat the oil in a sauté
pan or griddle (nonstick or cast iron) until it begins to shimmer.
Season both sides of each burger with salt and
pepper. Cook the burgers until golden brown on the bottom sides, about 3
minutes.
Turn over, brush with some of the hoisin
barbecue sauce, and continue cooking until medium-well, about 3 minutes longer.
Place the burgers on the bun bottoms, drizzle
some hoisin barbecue sauce over them, and top with the slaw.
Garnish
with pickled ginger. Cover with the burger tops and serve immediately.
Serves 4