Inga's Indulgence

Thursday, June 9, 2011

A Burger that won't stick to your Buns

Summer is a very funny time. One second you're on the beach vowing to start the diet that'll make you look like the skimpy bikinied 16-year-olds, and the next you're fantasizing about sucking face with a juicy burger. Put less nicely, summer is a bitch.

Not to worry, you can have your burger. This burger will make you salivate without having to loosen your pants afterwards. Oh, and it's high in Omega-3's. Score!

Spiced Salmon Sliders with Yogurt Cucumber Sauce

(yield: 6 sliders)

1 1/2 lbs salmon filet, skin & bones removed, cut into large cubes
1 scallion, roughly chopped
1 small yellow onion, roughly chopped
1/4 cup parsley
1 egg
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp turmeric
1/8 tsp cayenne pepper
1/4 tsp nigella seeds (optional)*
1 1/2 tsp salt

Yogurt Cucumber Sauce
1 medium Persian or Israeli cucumber, skin on
1/2 cup greek yogurt
1 clove garlic, finely chopped
1 tbsp mint leaves, chopped
1/2 tsp lemon zest
1/2 tsp salt
1/8 tsp pepper

1 tbsp canola oil
whole-wheat hamburger buns
greenleaf lettuce, as needed
6 slices red onion, sliced into thin rings (optional)

Place all ingredients for sliders (first 11) into a food processor. Pulse about 20 times, until everything is combined, but still somewhat chunky. Transfer to a bowl, and refrigerate 1 hour.

Make the Yogurt sauce: Grate the cucumber, and drain, squeezing out most of the water. Combine with remaining ingredients. Reserve.

Heat the canola oil in a large non-stick pan over medium-high heat. Divide salmon mixture into 6 patties. Add patties to hot pan (working in batches if necessary), and lower the heat to medium. Pan- fry 4-5 minutes per side, until desired degree of doneness is achieved.

Assemble sliders: Brush the insides of the buns with a little bit of oil, and toast briefly in a hot pan. Top with lettuce, a salmon pattie, sliced onions, and a dollop of the yogurt-cucumber sauce.

If you're feeling extra ambitious, make this slider completely carb-free, and swap the buns for more lettuce.

 * Nigella seeds are aromatic, black seeds, often referred to as black cumin. They are commonly used in Middle Eastern and Indian preparations.

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