This superfood-powered patty takes the “good fats” in salmon and combines that with the “complete protein” of quinoa for a burger that’s downright virtuous. Created by Bucknell University’s Executive Sous Chef for Retail Heather Sherwood, the burger’s base is roasted salmon sides skinned and flaked and ground, combined overnight with quinoa and aromatics. Try this big-batch recipe when your customers are fishing for a healthier option.
6 sides of boneless salmon filet
¾ cup extra-virgin olive oil
¼ cup coarse-ground kosher salt
¼ cup ground black pepper
2.5 lbs. fresh kale, ground in food processor
1.5 lbs. red onion, ground in food processor
¼ cup extra-virgin olive oil
3.5 qts. quinoa, cooked
15 eggs, shelled
¼ cup Dijon mustard
1 qt egg whites
¼ cup Old Bay seasoning
- Rub salmon sides with olive oil, sprinkle with salt and pepper. Roast in 400°F oven until cooked throughout. Chill.
- Heat second amount of olive oil in large rondeau. Sweat kale and onion until onion is translucent.
- Grind chilled salmon. In large mixing bowl, combine all ingredients and mix well.
- Portion into patties using No. 6 scoop. Can be done one day ahead. Cook to internal temperature of 145°F and hold hot at 135°F.
Photo: Alaska Seafood Marketing Institute
Recipe: Bucknell University