Burger Night: Dinner Solutions for Every Day of the Week (Williams-Sonoma What's For Dinner) by Kate McMillan

Author:Kate McMillan [McMillan, Kate]
Language: eng
Format: mobi
Publisher: Weldon Owen
Published: 2015-05-12T04:00:00+00:00

In a large bowl, combine the salmon with the bread crumbs, shallots, egg, garlic, ginger, lemongrass, and cumin. Season with salt and pepper and stir until well combined. Form into 4 patties, and transfer to the refrigerator to chill for at least 30 minutes and up to overnight.

Warm the canola oil in a nonstick frying pan over medium-high heat. Add the burgers and cook, turning once with a flat spatula, until medium, about 6 minutes per side.

Spread the cut sides of the buns with aioli. Set the burgers on the buns and top generously with the slaw. Close the burgers and serve right away.

SERVES 4

CARROT-DAIKON SLAW To make the slaw, combine 2 shredded carrots and ¾ cup (5 oz/155 g) shredded daikon radish in a nonreactive bowl. Add 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh mint, and ½ small jalapeño sliced and seeded, and toss to combine. Add the juice of 1 lime, 1 teaspoon fish sauce, and ⅛ teaspoon sugar and stir well. Let stand at room temperature until ready to top the burgers. The slaw will keep in the refrigerator in an airtight container for up to 1 week.

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