Salmon Burgers with Smoked Cheese
Cuisine: American
Author: Kitchens
  • 1 1/2 pounds skinless salmon
  • 1/2 Cup heavy cream
  • 2 Tablespoons cornstarch
  • 2 Tablespoons chopped shallots
  • 1 Tablespoon chopped fresh chives
  • 1 Tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground white pepper
  • nonstick cooking spray; for spraying patties
  • 6 sesame seed burger buns
  • 1/2 pound smoked Gouda, Farmer's, or Jarlsberg cheese; cut into 6 slices
  • 6 Tablespoons pickle relish
  1. Cut salmon into small pieces. In a blender or food processor, pulse in batches for about 10 to 15 seconds each, until coarsely ground. In a mixing bowl mix together ground salmon, heavy cream, cornstarch, shallots, chives, parsley, salt, and white pepper until well blended.
  2. Shape salmon mixture into six 1/2-inch thick patties. Place patties on waxed paper. Spray with nonstick cooking spray and place in refrigerator for 5 minutes.
  3. Place patties, sprayed-side down, in center of cooking grate. Grill 6 to 8 minutes or until well-done, turning once halfway through grilling time. Place each patty on a bun; top with one slice of smoked cheese and 1 Tablespoon of pickle relish.
Calories: 101 Fat: 7 g (63.6% calories from fat) Fiber: trace Protein: 1 g Cholesterol: 27 mg
Wine Recommendation: A light- to medium-bodied red will accommodate the smoked cheese and bolster the salmon. Try chilling the wine!

Beer Recommendation: The smoky notes from the grill and the cheese call out for a serious and sultry ale. Try a complex copper brew with a bitter, clean finish.

Comments: Serve these at your next barbecue and everyone will wonder why they didn't think of it themselves.

Exchanges: 0 Grain (Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
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