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Bobby Flay’s Salmon Burgers with Hoisin Barbecue Sauce

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:

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