With next Thursday being Australia Day we though a burger with a difference was in order! Ok so whilst it might be considered Un-Australian not to ‘Lamb something up on Straya Day’, for the Fish Heads amongst us, this is the perfect alternative!
BBQ Salmon Burgers with Coconut Caramelised Pineapple and Home Made BBQ Sauce
Ingredients
- 1/2 cup of home made BBQ sauce
- 2 tablespoons pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons fresh coriander chopped
- pinch of cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 500 g fresh raw salmon (skin removed)
- 1/3 cup panko breadcrumbs
- 2 tablespoons freshly grated parmesan cheese
- 1 tablespoon coconut oil
- 4 slices swiss cheese
- pickled jalopenos to taste optional
- 4 large hamburger buns lightly toasted on the cut side
- 1 avocado sliced or mashed (optional)
- lettuce
- Coconut Caramelised Pineapple
- 2 tablespoon coconut oil
- 4 large pineapple rings cut from a fresh pineapple
- 2 tablespoon toasted coconut optional
- BBQ Sauce
- 1 1/4 cups ketchup preferably organic
- 1 cup dark brown sugar
- 1/4 cup molasses
- 1/4 cup pineapple juice or you can sub apple cider vinegar
- 1/4 cup water
- 1 tablespoon worcestershire sauce
- 2 1/2 teaspoons ground mustard
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon cayenne pepper use less if you don't like the heat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 1/8 tablespoon cold water mixed with 1 tbs corn flour optional
Instructions
Make THE BBQ sauce
- Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.
Burgers
- In a small bowl combine the BBQ sauce, pineapple juice, lime juice, coriander, salt and pepper and mix well to combine. Set aside for later.
- Add salmon to the bowl of a food processor and pulse until it’s somewhat minced. You can also chop the salmon very finely with a sharp knife.Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined.
- Form into 4 equally sized burgers.
- Heat a skillet or pan to a medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
- In a separate pan heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan.
- Cook for about 3-4 mins, flip and cook another 3-4 minutes.
- To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining BBQ sauce.
Tried this recipe?Let us know how it was!
