Female Speaker: Burgers are an all-American classic and when you are ready for something special with exceptional flavors, try our recipe for Wild Alaska Sockeye Salmon Burgers with Rhubarb Chutney.
Lets start by making a rhubarb chutney. First, cut one pound of fresh rhubarb into half-inch pieces. You will need about three cups total. Add the rhubarb to a large sauce pan along with one cup of dried dark red cherries and three quarters of a cup of dried blueberries.
Then add three quarters of a cup of diced red onion, a clove of minced garlic, a one-inch piece of fresh ginger that you peeled and minced. Half a teaspoon of dried red pepper flakes for a little heat, one cup of light brown sugar thats not packed, and lastly, one cup of tart red cherry juice.
Bring this fruity and aromatic mixture up to a gentle boil. Reduce the heat and simmer it strain occasionally over medium-low heat for about 20 minutes.
Now we can stir in two tablespoons of red wine vinegar which will brighten the flavor, and two tablespoons of honey for a touch of sweetness.
Continue to cook and stir the chutney over medium-low heat for another 15 minutes and then remove it from the stove. You can certainly make the chutney ahead of time.
We will use about half of the chutney for salmon burgers and save the rest for another recipe.
Now to make the salmon burgers, use one pound of boneless, skinless wild Alaska sockeye salmon. Dice half of the salmon into quarter-inch cubes. Set the dice aside in a medium bowl while you pulse the other half pound of salmon in a food processor just until its smooth. Then mix the puree together with the diced salmon combining both textures.
Next, to flavor the salmon, in a separate bowl we will combine two tablespoons of fresh minced cilantro. Along with two tablespoons of thinly sliced green onion, another clove of minced garlic, the fresh juice from half a lime, one tablespoon of soy sauce, a teaspoon of sesame oil, and a quarter teaspoon of smoked paprika.
Mix these ingredients well. Add this flavorful mix to the salmon and fold it in gently to combine. Season that with salt and pepper.
Now we will shape the salmon mixture into four patties about three quarters of an inch thick. Chill these until you are ready to cook.
Saut the salmon patties in a non-stick spray coated skillet for about three to four minutes per side; you can also grill them.
Place the salmon burger on a bun and top it with a dollop of the rhubarb chutney.
Lastly, encourage everyone to garnish their Alaska salmon burger with rhubarb chutney just as they like.