Perfect Salmon Burgers

It's easy to fall into a rut when it comes to grilling. I've come up with a number of creative burger recipes, but they've all been beef burgers and I want to branch out into something a bit different in the burger department. I actually made these during my Memorial Day weekend grilling binge when I wanted to cap off the weekend with something a bit healthier from the grill. My biggest fear with cooking fish on the grill is sticking, which these burgers did a bit, but they were still delicious and deeply flavorful, if a little less aesthetically pleasing than I would have liked. The fatty, rich salmon is balanced well by pungent dijon mustard, bright, acidic lemon juice, and fresh scallions, enveloped by a crunchy layer of panko. I make a point of eating fish at least once a week and this was a welcome change from my typical salmon fillet. Making these burgers gave me a bit more confidence in my ability to grill fish, so hopefully I'll be graduating to grilling an entire fish on the grill sometime soon.

Perfect Salmon Burgers
from The Food Network
yields 4 burgers

1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
4 brioche buns, split
Tartar sauce and arugula, for topping

1. Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

2. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.


3. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

4. Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

5. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

Rhubarb Walnut Muffins

With rhubarb season waning and giving way to a bounty of strawberries, I offer up one last recipe to celebrate rhubarb. I don't like my muffins terribly sweet (it's a muffin, not a cupcake), so if you're looking for a dessert masquerading as breakfast, these aren't the muffins for you. But if you are looking for a healthy, flavorful muffin, these are right up your alley. These simple, charming muffins are just sweet enough to provide a beautiful contrast to the tart rhubarb and rich and crunchy walnuts. The whole wheat pastry flour gives the muffins a tender, delicate crumb that cradles the soft rhubarb and crunchy topping. Whip up a batch of these muffins today to give rhubarb season a proper send-off! And if you want to keep it around just a bit longer, freeze some extra for a taste of early summer anytime.

Rhubarb Walnut Muffins
adapted from Food Network; original recipe provided by The Blacksmith Inn, Bailey's Harbor, WI 
makes 10 muffins 

1 1/2 cups whole wheat pastry flour
3/4 cups brown sugar 
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 egg
1/2 cup buttermilk
1 teaspoon vanilla 
1 cup chopped rhubarb
1/2 cup chopped walnuts
1/4 cup turbinado sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon

1. Preheat oven 325 degrees F. Line a standard 12-cup muffin tin with liners, grease with butter, or spray with cooking spray.

2. Combine dry ingredients. Add wet ingredients, mixing only until moist. Gently fold in rhubarb and walnuts. Divide batter between 10 muffin tins (about 1/4 cup batter per muffin). Combine topping ingredients and sprinkle over muffins. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool for a couple minutes in the tin, then serve warm, removing the remaining to a cooling rack to cool completely.

Rhubarb and Strawberry Ice Cream

Strawberries made their first appearance at the farmer's market this week and I immediately snatched up a quart with visions of many delicious summer desserts instantly dancing through my head. With the oppressive heat that plagued us here in Wisconsin for a good part of this week, a big bowl of ice cream was practically a necessity. Although ice cream can be extremely refreshing in the depths of summer heat, it can also be very fatty and heavy and just weigh you down. This ice cream is the perfect bowl of refreshment in the summer heat because while the half-and-half and whole milk make the ice cream creamy and smooth, the large amount of fruit keeps the ice cream bright and refreshing.

One of the most importants things to consider with this recipe is that the amount of sugar given here is merely a guide. The sweetness of the strawberries and tartness of the rhubarb can vary greatly, so taste both components, start by adding less sugar than the recipe call for, and adjust accordingly. The strawberries I had were quite sweet and I didn't find it necessary to add very much sugar, although I tend to like my desserts less sweet than many people. I reported the amount of sugar from Martha Stewart's, although my ice cream needed significantly less than original recipe. Supermarket strawberries tend to be a lot less sweet and flavorful than fresh farmer's fruit, and they will likely need the full amount, if not even a bit more. This ice cream manages to be sweet, tart, and creamy all at once, and is the perfect end to a hot summer evening.

Rhubarb and Strawberry Ice Cream
adapted from Martha Stewart
makes about 1 quart

1 pound trimmed rhubarb, cut into 1/2-inch pieces (about 3 1/2 cups)
3/4 cup plus 2 tablespoons sugar
2 tablespoons water
8 ounces ripe strawberries, hulled
1 cup half-and-half
1/2 cup whole milk

1. Place rhubarb, 1/2 cup sugar, and the water in a saucepan over medium heat. Bring to a boil; reduce heat to mediumlow; let simmer, stirring frequently, until rhubarb is very tender and beginning to fall apart, about 12 minutes. Mash with a potato masher, if desired, to achieve a smoother texture. Remove from heat; transfer to a bowl; set aside.

2. Place strawberries in the bowl of a food processor; puree. Strain through a fine sieve or chinois into a bowl; set aside.

3. Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add remaining 6 tablespoons sugar, and stir until sugar is dissolved. Allow mixture to cool to room temperature.

4. In a medium bowl, combine cooked rhubarb, strawberry puree, and half-and-half mixture. Cover with plastic wrap, and chill at least 2 hours or overnight. Freeze in an ice-cream maker according to the manufacturer's instructions.

Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

Whole wheat pasta and canned beans are two things I always have in the pantry. They're healthy and filling and offer myriad possibilities for delicious meals, customizable to nearly any taste. With just some vegetables and a punch of flavor from garlic and spices you can easily create a quick and satisfying dinner that holds up pretty well for lunch the following day. Reconstituted dried beans and fresh vegetables make this kind of meal the best it can be, but frozen vegetables and canned beans make this dish incredibly quick and simple to prepare. Hearty beans pair perfectly with fresh and crunchy broccoli, lightly coated in a simple, flavorful sauce of olive oil and garlic with a subtle kick of red pepper. Broccoli and chickpeas make a wonderful pair, but cannellini beans and spinach would also be great choices. As much as I'd like to prepare gourmet meals every night, I don't always have the time or energy, so quick and healthy, but still tasty meals like this one are staples of my culinary repetoire.

Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic
from Gourmet, via Epicurious
makes 4-main course servings

6 garlic cloves, chopped (about 1/4 cup)
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil plus additional for drizzling
2 (10-ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1/2 pound whole-wheat spaghetti

1. Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.

2. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

Cranberry Bacon Blue Burgers

After spending a beautiful afternoon at Capital Brewery for REAP's Burgers and Brew, I thought it was the perfect time to share the recipe for my newest burger creation, which I made as part of marathon of grilling Memorial Day weekend. Burgers are my new favorite palate for culinary creativity, which combines perfectly with recent obsession with grilling (and makes for a happy husband). I actually made the Cranberry Chutney specifically to make this burger, though it's found a place in a number of other meals since then. I love this burger because it hits so many different tastes-sweet, sour, and acidic cranberry chutney, salty and pungent blue cheese, and savory bacon all blend together with sweet, soft caramelized onions for an extremely flavorful burger, harmonizing perfectly with the flavorful of grass-fed ground beef, but not overwhelming it. I love the pungent flavor of blue cheese, but if you're not a fan (as I realize many aren't), cheddar or Swiss cheese would also be quite delicious on this burger. If you're looking to mix up your grilling repertoire this summer, give this recipe a try!

Cranberry Bacon Blue Burgers
serves 2

2-4 slices bacon (depending on size)
1/2 large or 1 small onion, sliced
2 whole grain hamburger buns
1/4 cup crumbled blue cheese (I love Hook's)
1/4 cup Cranberry Chutney
8 oz. ground beef (local, organic, grass-fed is the best if you can find/afford it)
Kosher salt and freshly ground black pepper

1. Preheat a pan over medium heat. Cook bacon to desired level of crispness, remove from pan, drain, and break each slice into two pieces, reserving 1 tablespoon bacon grease in the pan. Add sliced onions and cook over low to medium-low heat until caramelized, about 30 minutes.

2. While the onions are cooking, preheat a grill pan or gas grill over medium to medium-high heat or prepare a charcoal grill (my personal preference). Cook burgers to desired level of doneness (about 130 degrees F for medium-rare, my personal preference).

3. Meanwhile, spread 2 tablespoons cranberry chutney on the top half of each hamburger bun. Top with crumbled blue cheese, caramelized onions, and bacon. Add cooked burger to bottom half of bun, top with upper half, and serve warm.

Cranberry Chutney

When it comes to prepared sandwich and burger spreads, I'm a mustard girl, but when I have the time, I definitely like to kick it up a notch with some homemade aioli or chutney. I've had some Wisconsin cranberries hanging out in the freezer that I bought at the farmer's market last year, and after rediscovering them during a recent cleaning out and reorganization of the freezer, I was inspired to make some cranberry chutney. I thoroughly enjoyed Mama Stamberg's Cranberry Relish and Ginger Cranberry Sauce in the past, but I'm always on the search for something new and this recipe is definitely one to file away for future use.

This sweet, sour, and savory condiment is the perfect spread for a smoked turkey and swiss sandwich (as I happened to enjoy for lunch today), but would also be welcome on pork tenderloin, chicken, any many other proteins. It takes little effort to make this flavorful spread and a slathering of this on a sandwich in lieu of mayonnaise or mustard elevates the sandwich to a whole new level. This chutney will keep for around a week in the refrigerator, but leftovers freeze well so you can easily inject a little gourmet flavor into your sandwiches for weeks to come.

Cranberry Chutney
from Gourmet, via Epicurious
makes about 2 cups

5 shallots (6 oz), coarsely chopped
1 1/2 tablespoons vegetable oil
1 (12-oz) bag fresh or frozen cranberries
2/3 cup sugar
1/4 cup cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, 10 to 12 minutes, then cool.

Spaghetti with Lemon, Chile and Creamy Spinach

Like a lot of people, my diet isn't nearly as good on the weekend as it is during the week, so I usually try to make a healthy, vegetarian, relatively light dinner on Monday night (and it's a bonus when it's quick to prepare). I came across this recipe from one of my favorite sources, Food and Wine, which was especially fortuitious since I already had everything I need on hand. Since spinach is available nearly year-round at the farmer's market (many farmers grow it in unheated hoophouses in Wisconsin), I eat quite a bit of it, usually in salad, so it was nice to enjoy spinach cooked for a change instead.

Although this sauce for this dish is undeniably creamy, using yogurt in place of heavy cream or milk makes this much tangier than your average cream sauce, which is quite refreshing and perfect for summer. This pasta would also work well with a variety of other greens, like arugula, or perhaps even broccoli rabe, and vary from extremely mild to scorchingly hot, depending on what type and amount of pepper you choose to use. I suspect I'll be adapting this dish to the bounty of the farmer's market at least a few times this summer for quick and healthy dinner.

Spaghetti with Lemon, Chile, and Creamy Spinach
from Food and Wine
serves 4

1/2 pound whole wheat spaghetti
1 1/2 cups plain low-fat yogurt

1 tablespoon all-purpose flour
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
1 red Thai chile, minced
10 ounces baby spinach
Finely grated zest of 2 lemons, plus 1 tablespoon fresh lemon juice
Salt and freshly ground pepper
1/4 cup freshly grated Parmesan cheese
 

1. In a large saucepan of boiling salted water, cook the spaghetti until al dente. Drain and return to the saucepan.

2. Meanwhile, in a bowl, whisk the yogurt with the flour until smooth. In a large skillet, heat the olive oil. Add the garlic and chile and cook over moderately low heat, stirring occasionally, until fragrant, about 2 minutes. Add the yogurt and bring to a simmer over moderate heat, stirring. Add the spinach by the handful and cook until wilted, stirring. When all of the spinach has been added, stir in the lemon zest and juice and season with salt and pepper.

3. Add the sauce to the spaghetti and toss well to coat. Mound in bowls, sprinkle with the Parmesan and serve right away.