Bobby Flay’s Salmon Burgers with Hoisin Barbecue Sauce

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I like Bobby Flay. For quite a few years, I worked above his ‘store’. That would be his late lamented Mesa Grill. At Mesa, his take on Southwestern cuisine virtually introduced New York to the flavors of that part of the country. Of course, along the way, he reinvented dishes left, right and center. There were his scrumptious Blue Corn Pancakes with Barbequed Duck. And then there was the spicy heat and sweetness of his Ancho Chile Honey Glazed Salmon. So a couple of years ago, when I ran across Bobby’s recipe for Salmon Burgers, I couldn’t wait to try them. Since then they’ve become a favorite full of the lush flavor of Salmon given a kick with his Asian-inspired Hoisin Sauce. Oddly enough, while Bobby has been building a Burger Empire, his salmon burger has yet to make the menu.

Bobby, Hands-On at one of the Palaces

Bobby’s Burger Palaces have blossomed into a chain of 17 restaurants in 10 States. scattered. There are two on Long Island but since they are nowhere near me, I cannot vouch for any of them. But I do know that one my favorite burger authorities tells me Bobby’s Burgers are the real deal. And Bobby knows enough about burgers to have written the cookbook that got him into the Food and Wine series “Best of the Best”. Called “Bobby Flay’s Burgers, Fries and Shakes” (Random House 2009), the book serves up the Salmon Burger recipe even while Bobby’s Burger Palaces do not. The burgers there let you choose between Ground Beef, Breast of Chicken and Ground Turkey. There’s also a Vegetarian BBQ burger made with wild mushrooms, chickpeas and quinoa. But there’s not one seafood item on the menu. My guess is if enough people try this recipe, they’ll start asking for it next time they hit the Burger Palace.

To appreciate this dish, you really should go the whole nine yards. And this is a really simple recipe. It just has a lot of ingredients. And don’t leave off the spicy Asian influenced slaw. The pickled ginger that tops it really sets it apart from ordinary cole slaw. There’s nothing here that you can’t readily find in the Asian aisle in most supermarkets. Hoisin itself is sometimes referred to as the ketchup of Asia. It’s truly ubiquitous. And with the popularity of Sushi at an all time high, pickled ginger isn’t all that hard to find either. Use your food processor to chop the fish. It makes life much simpler. Here’s the recipe:

Recipe for Bobby Flay’s Salmon Burgers with Hoisin Sauce and Asian Slaw

For the Hoisin Barbecue Sauce:

Hoisin Barbecue Sauce Ingredients

2 tablespoons canola oil

2 large shallots, coarsely chopped

2 cloves garlic, coarsely chopped

½ cup hoisin sauce

2 tablespoons ketchup

2 tablespoons honey

2 teaspoons soy sauce

2 teaspoons fish sauce

1 tablespoon rice wine vinegar

For the Salmon Burgers:

1 ½ pounds fresh salmon

2 tablespoons canola oil

Kosher salt and freshly ground black pepper

4 hamburger buns, split; toasted if desired. ( I used 7 Grain buns but any hamburger bun can be pressed into service)

For the Slaw:

2 tablespoons canola oil

¼ cup thinly sliced pickled ginger, plus more for garnish (optional)

2 cloves garlic, finely chopped

¼ small head of red cabbage, finely shredded

½ medium head of napa cabbage, finely shredded

Kosher salt and freshly ground black pepper

¼ cup rice wine vinegar

2 teaspoons toasted sesame oil

3 tablespoons finely chopped fresh cilantro leaves

First, make the Hoisin Barbecue Sauce

Heat the oil in a medium saucepan over medium heat.

Add the shallots and garlic and cook until soft, about 2 minutes.

Add the hoisin, ketchup, honey, soy sauce, fish sauce, and vinegar and cook until heated through and slightly thickened, about 10 minutes.

Set aside to cool.

(The sauce can be made 1 day in advance, covered, ad refrigerated. Bring to room temperature before using.)

To make the Salmon Burgers

To form the burgers, cut the salmon into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)

Divide the salmon into 4 equal portions (about 6 ounces each). Form each potion loosely into a ¾-inch-think burger and make a deep depression in the center with your thumb.

Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.

Meanwhile, make the slaw.

Heat the oil in a large sauté pan over high heat.

Add the ginger and garlic and cook, stirring once, until soft, about 1 minute.

Stir in the cabbage, season, with salt and pepper, and cook, stirring once, until slightly wilted, 3 to 4 minutes.

Remove from the heat and stir in the vinegar, sesame oil, and cilantro. Let sit at room temperature.

To cook the burgers, heat the oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer.

Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes.

Turn over, brush with some of the hoisin barbecue sauce, and continue cooking until medium-well, about 3 minutes longer.

Place the burgers on the bun bottoms, drizzle some hoisin barbecue sauce over them, and top with the slaw.

Garnish with pickled ginger. Cover with the burger tops and serve immediately.

Serves 4

Bobby Flay’s Salmon Burgers with Hoisin Barbecue Sauce

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