Hoisin itself is sometimes referred to as the ketchup of Asia. Oddly enough, while Bobby has been building a Burger Empire, his salmon burger has yet to make the menu. 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. Combine the ingredients and refrigerate. Brush salmon with vegetable oil and season with salt and pepper to taste. 4. Bobby’s Burger Palaces have blossomed into a chain of 17 restaurants in 10 States. For quite a few years, I worked above his ‘store’. Let sit at room temperature. scattered. Like what you've read? Bring to room temperature before using. The pickled ginger and cabbage slaw, which contains quintessentially Asian ingredients such as garlic, rice wine vinegar, and toasted sesame oil, is an ideal way to add some fresh crunch to the burger. Hoisin is a sweet yet complex Chinese condiment that you can find in the Asian section of just about every supermarket these days. Form each potion loosely into a ¾-inch-think burger and make a deep depression in the center with your thumb. The burgers there let you choose between Ground Beef, Breast of Chicken and Ground Turkey. Place the burgers on the bun bottoms, drizzle some hoisin barbecue sauce over them, and top with the slaw. Your information will *never* be shared or sold to a 3rd party. Divide the salmon into 4 equal portions (about 6 ounces each). 3. To cook the burgers, heat the oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. The sauce can be made 1 day in advance, covered, and refrigerated. That would be his late lamented Mesa Grill. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking. Cover with the burger tops and serve immediately. Remove from the heat and stir in the vinegar, sesame oil, and cilantro. And don’t leave off the spicy Asian influenced slaw. Serves 4. Turn over, brush with some of the hoisin barbecue sauce, and continue cooking until medium-well, about 3 minutes longer. Of course, along the way, he reinvented dishes left, right and center. Slaw Remove from the heat and stir in the vinegar, sesame oil, and cilantro. Delicious recipes delivered right to your inbox. Cook the burgers until golden brown on the bottom sides, about 3 minutes. And Bobby knows enough about burgers to have written the cookbook that got him into the Food and Wine series “Best of the Best”. Bring to room temperature before using. Cover with the burger tops and serve immediately. For more information, please see our Privacy Policy. But there’s not one seafood item on the menu. 12. Heat the oil in a large sauté pan over high heat. 2. 1. Meanwhile, make the slaw. To cook the burgers, heat the oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. 12. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking. Form each potion loosely into a ¾-inch-think burger and make a deep depression in the center with your thumb. Learn how your comment data is processed. Add the ginger and garlic and cook, stirring once, until soft, about 1 minute. I like Bobby Flay. Grilled Swordfish with Green Olive-Almond Relish Healthy, Seafood, Grilling, Lunch, Dinner, Summer; Southwestern Marinated Grilled Salmon with Tomato-Red Chile Chutney Healthy, Seafood, Grilling, Lunch, Dinner, Summer; Curry Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze Summer, Dinner, Lunch, Grilling, Poultry, Healthy There’s also a Vegetarian BBQ burger made with wild mushrooms, chickpeas and quinoa. Pan-Seared Trout with Prosciutto and Chile Garlic Oil from Chef Alex Raij in Food and Wine Magazine. Add the shallots and garlic and cook until soft, about 2 minutes. 5. Turn over, brush with some of the hoisin barbecue sauce, and continue cooking until medium-well, about 3 minutes longer. (The sauce can be made 1 day in advance, covered, ad refrigerated. Required fields are marked *. (Alternatively you can chop it by hand with a sharp knife.). 5. Stir in the cabbage, season, with salt and pepper, and cook, stirring once, until slightly wilted, 3 to 4 minutes. 8. To make the hoisin barbecue sauce, heat the oil in a medium saucepan over medium heat. There’s nothing here that you can’t readily find in the Asian aisle in most supermarkets. Do not overprocess. Divide the salmon into 4 equal portions (about 6 ounces each). It’s truly ubiquitous. Here’s the recipe: Your email address will not be published. Recipe for Bobby Flay’s Salmon Burgers with Hoisin Sauce and Asian Slaw. 11. Since then they’ve become a favorite full of the lush flavor of Salmon given a kick with his Asian-inspired Hoisin Sauce. Place the salmon skin side down on the grill. 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. And then there was the spicy heat and sweetness of his Ancho Chile Honey Glazed Salmon. There were his scrumptious Blue Corn Pancakes with Barbequed Duck. The hoisin-based barbecue sauce is especially delicious with rich salmon, but it would also be great with beef or turkey burgers. Find all of our books, bibles, greeting cards and special offers in our store. Season both sides of each burger with salt and pepper. Garnish with pickled ginger. And  this is a really simple recipe. (Alternatively you can chop it by hand with a sharp knife.). Place the burgers on the bun bottoms, drizzle some hoisin barbecue sauce over them, and top with the slaw. Sign up here for our mailing list! This site uses Akismet to reduce spam. This website uses cookies to personalize content and ads and to analyze traffic. Coat the flesh of the salmon fillets with the brown sugar mixture. It makes life much simpler. There are two on Long Island but  since they are nowhere near me, I cannot vouch for any of them. Add the hoisin, ketchup, honey, soy sauce, fish sauce, and vinegar and cook until heated through and slightly thickened, about 10 minutes. Use your food processor to chop the fish. Garnish with pickled ginger. 9. 2. Shop Now, Follow the Guideposts special series, Overcoming Addiction Visit Now, Bobby Flay turns up the flavor with this Chinese condiment. Heat the oil in a medium saucepan over medium heat. ( I used 7 Grain buns but any hamburger bun can be pressed into service), ¼ cup thinly sliced pickled ginger, plus more for garnish (optional), ¼ small head of red cabbage, finely shredded, ½ medium head of napa cabbage, finely shredded, 3 tablespoons finely chopped fresh cilantro leaves. Bobby Flay shares his best burger tips for making perfect burgers, plus the one secret ingredient that's key to burger success. Add the hoisin, ketchup, honey, soy sauce, fish sauce, and vinegar and cook until heated through and slightly thickened, about 10 minutes. 10. Preheat grill to medium heat. It just has a lot of ingredients. 6. Divide the meat into 4 equal portions (about 6 ounces each). Season both sides of each burger with salt and pepper. There’s also a Vegetarian  BBQ burger made with wild mushrooms, chickpeas and quinoa. And with the popularity of Sushi at an all time high, pickled ginger isn’t all that hard to find either. Garnish with pickled ginger. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. This recipe was taken from Bobby Flay's Burgers, Fries, and Shakes, ©2009 by Bobby Flay, and reprinted here with permission from Clarkson Potter. Season both sides of each burger with salt and pepper. Do not overprocess. ), To form the burgers, cut the salmon into large pieces and then coarsely chop in a food processor. Cook the burgers until golden brown on the bottom sides, about 3 minutes.