Sesame Salmon Burgers + Peach Quinoa Salad
Why we love it:
- 1 cup Quinoa
- 2 cups Water
- 11⁄2 teaspoons Kosher Salt (divided)
- 1 ear Corn
- 2 Peachess
- 1⁄2 bunch Basil
- 3 Tablespoons Cider Vinegar
- 1⁄3 cup Extra Virgin Olive Oil (divided)
- 11⁄4 pounds Salmon (skin removed, you can do it or ask the butcher)
- 1 Tablespoon Soy Sauce
- 2 teaspoons White Sesame Seeds
- 1⁄2 teaspoon Garlic Powder
- 1⁄4 cup Breadcrumbs
- 3 Tablespoons Mayonnaise
- 1 teaspoon Pickled Ginger (optional)
- 4 Burger Buns (your favorite kind)
Place the quinoa, water, and salt in a pot with a lid. Bring to a full boil over high heat, then stir well and reduce the heat to medium low. Let the quinoa simmer away for about 6 minutes, until the water is almost even with the top of the grains. Stir well. Cover and turn to low. Cook for another 11 minutes.
Shuck the corn and cook it either - directly over a gas flame, in a sauté pan, on a BBQ grill, or under the broiler. When you can handle it, shave off the kernels and add them to the cooked quinoa.
Dice the peaches. Chop the basil, reserve ½ the basil for the salmon. When the quinoa is done, toss with the 3 Tablespoons cider vinegar and ¼ cup extra virgin olive oil. Set aside.
2. SALMON MIXTURE
Meanwhile, chop the salmon coarsely into pieces, removing the skin. Start with 1” chunks - then keep chopping it on the cutting board until it’s able to come together when squeezed. You can do this in a food processor, but it’s easy to make an accidental paste and this is a case where you don’t need to make the extra dishes dirty.
Add the salmon to a bowl along 1 Tablespoon soy sauce, 2 teaspoons white sesame seeds, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ cup breadcrumbs, 3 Tablespoons mayonnaise. Chop and add the pickled ginger, if using. Add the other ½ of the basil.
3. FORM + COOK PATTIES
Set out a clean baking sheet. Wet your hands a little bit so the mixture doesn’t stick and form 4 to 5 patties into round but flat disks - like a burger shape (or make 8 smaller sliders).
Set a large non-stick skillet over medium heat and add the remaining oil (just enough to coat the pan, a few Tablespoons). Once oil is hot, slide the patties into the pan. If they all fit, great. If not, do it in batches.
After about 6 - 7 minutes, the first side should be golden brown and mostly sturdy. Use a thin, flat spatula to carefully flip the patties. Cook the second side for about 5 minutes, cover if necessary to cook them through, then transfer to a plate.
Plate a bun per person, top with a salmon patty. Serve with quinoa on the side.