|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: