· Recipes
Salmon Burgers with Coleslaw Recipe

Coleslaw is (at the risk of using a fruit as a metaphor for a vegetable) the barbecue world’s ‘second banana’.  Never taking centre stage. Never grabbing the headline.  Always, lying in the background, under the bun, helping the true star of the show shine.  And yet, without coleslaw, what do you have?  Well, for one thing, you have a shocking paucity of vegetables with your barbecue meal (you can talk to me about deep fried pickles but I think they turned their back on vegetable status seconds after they hit the deep fryer). 

Another problem: in a world without coleslaw?:  no crunch.  We like crunch.  Crunchiness tells us things are fresh (thank you Mary Roach).  So – put some coleslaw in a soggy barbecue sandwich – and you have instant, crunchy, credibility.  Without the coleslaw, you could be eating yesterday’s sandwich.

Omega 3 rich and super tasty, salmon burger infamy is on the rise. Jump on the wagon and give these salmon burgers with coleslaw a try!


Salmon Burgers with Legendary (or at least ‘Reasonably Well-Known’) Coleslaw


Makes enough for 4 burgers and 1 giant bowl of coleslaw
     

Salmon Burger Ingredients:

1 pound salmon steaks or fillets

½ small onion, roughly chopped

¼ cup fresh dill, roughly chopped

¼ cup fresh parsley, roughly chopped

1/3 cup fine bread crumbs

2 tablespoons mayonnaise

½ teaspoon sea salt

¼ teaspoon ground pepper  


Classic Coleslaw Ingredients

1 small green cabbage, finely chopped or grated

2 large carrots, finely chopped or grated

½ small red onion, finely chopped or grated

Handful fresh parsley, chopped

1/3 cup plain Greek yogurt

½ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1 tablespoon honey – you know which kind of honey to use right?

Salt and pepper, to taste  



Instructions:  

First make the salmon patties. Preheat and clean your grill. In a food processor, process salmon until roughly chopped. Add in onion, dill, parsley, breadcrumbs, mayonnaise, salt, and pepper. Process until finely chopped, and then divide the mixture into four patties. Grill until cooked through - about 5 minutes on each side.  

Meanwhile, make the coleslaw. Assemble your ingredients

Step 1: Meanwhile, make the coleslaw. Assemble your ingredients.

Mix the cabbage, carrots, onion, and parsley in a large bowl.

Step 2: Mix the cabbage, carrots, onion, and parsley in a large bowl.

Place Greek yogurt, mayo, mustard, vinegar, lemon juice, and honey in a small bowl.

Step 3: Place Greek yogurt, mayo, mustard, vinegar, lemon juice, and honey in a small bowl.

 Whisk the dressing until it’s smooth and no clumps remain.

Step 4: Whisk the dressing until it’s smooth and no clumps remain.

 Pour the dressing into the salad in the large bowl, and mix it until all of the dressing is incorporated.

Step 5: Pour the dressing into the salad in the large bowl, and mix it until all of the dressing is incorporated.

Season the coleslaw with salt and pepper, as desired.

Step 6: Season the coleslaw with salt and pepper, as desired.

Transfer the coleslaw to a pretty bowl if you’re serving it as a side dish
Step 7: Transfer the coleslaw to a pretty bowl if you’re serving it as a side dish, or just be an animal and eat it right out of the mixing bowl.

If you’re serving the coleslaw on top of the salmon burgers, this is the time.

Step 8: If you’re serving the coleslaw on top of the salmon burgers, this is the time. Place the burger on a big bun (they’re big burgers. They need big buns.) and top with coleslaw. Drizzle with a little lemon, if you’re looking for a little more of a kick