Daughters can challenge you…

This particular burger was the last one from “Burger Week” on the old site. I also included a bonus recipe for those who may be eating with you that may not really get into the whole meat and fish thing.  I hope you enjoy the burger and the sub as much as I did making them.

Ah the final installment of burger week. I hope those of you who have tuned in will try some of these recipes over the 4th of July and let me know how they turned out. On a final note for Burger Week, I wish I could say I had perfected the black bean burger but sadly I have not. There is something with the consistency that is giving me fits but that is neither here nor there. However, I wanted to make sure and include something that any vegetarians out there may like so this entry is going to have 2 recipes. One of these days I will conquer the BBB consistency challenge and will include it here hopefully in not too long a time.

As the title states, daughters can challenge you and mine did. She told me to try and come up with a salmon burger that would be on par with my other fish recipes and (no pressure here) could we have it for dinner tomorrow night? NO Problem! I really enjoyed this challenge and the result was terrific! However, I did have a fight with the blades of my new food processor during this burger’s creation…and lost. So be careful those things are sharp!

The second recipe is something I came up with during my kid’s high school days. A couple of their friends were vegetarians and usually showed up for barbecues at the house with their own cheese pizza (or nothing and ended up eating a bun) and they never really felt a part of the festivities. This recipe is for a grilled vegetable hoagie (grinder or sub depending on the part of the country you are from). My greatest satisfaction was having these vegetarian kids tell me that they had never eaten anything at a barbecue before and that they finally felt like they belonged to the group.

It’s So Damn Good For You Salmon Burger
(makes 6 – 8 servings)
Gary Bechard

2 lbs – Fresh salmon fillets (wild caught if possible) chopped fine (I put mine in the food processor)
1/3 – Red bell pepper (fine diced)
1/3 – Green bell pepper (fine diced)
1 ¾ inch slice – Sweet onion (fine diced)
1 handful – Fresh parsley (chopped fine) (about 2 tablespoons)
6 to 8 leaves – Fresh sage (chopped fine)
1 tbsp – Lemon pepper
1 tsp – Thyme leaves (fresh or dried)
2 – Eggs
½ cup (more or less) – Panko bread crumbs
½ – Lemon, juiced

Take salmon fillets, take skin off and put in the food processor to chop. A few pulses should get you there and what you want to see is the consistency of ground beef. Take salmon and place in a large bowl and add red bell pepper, green bell pepper, onion, sage, parsley, lemon pepper, thyme, eggs, breadcrumbs and lemon juice. Mix thoroughly making sure that all ingredients are distributed evenly. Form mixture into 7 to 8 patties and refrigerate for about 30 minutes.

I use a well lubricated (Weber’s Grilln’ Spray works well) stainless steel cooking sheet (perforated) and Cook the patties on a medium hot grill (400 to 450 degrees) flipping every 4 to 6 minutes until desired doneness. (about 35to 40 minutes)

Serve the burgers on a toasted bun with your favorite seafood (cocktail) sauce or make your own dill seasoned mayonnaise.

Here is the second recipe:

Yes You’re Included! Vegetable Hoagie
(makes 4 – 6 servings)
Gary Bechard

3 – Small to medium zucchini (halved and sliced thin)
3 – Small to medium yellow squash (halved and sliced thin)
1 – Red bell pepper (cut into strips about ¼ inch wide)
1 – Green bell pepper (cut into strips about ¼ inch wide)
1 – Sweet onion (halved and sliced)
Dried Italian seasoning
Extra Virgin Olive Oil
12 – slices provolone cheese
2 cups – shredded mozzarella
4 to 6 – 6 inch hoagie rolls

I use a well lubricated (Weber’s Grilln’ Spray works well) stainless steel cooking sheet (perforated) and Cook the vegetables on a medium hot grill (400 to 450 degrees) turning every 4 to 6 minutes until vegetables are tender. Brush the vegetables with olive oil and season with the Italian seasoning to taste. (about 10 to 15 minutes) When the vegetables are done place in a bowl and mix together. Take a couple of slices of provolone cheese and line the inside of the roll and place hot vegetables right over top put mozzarella on top and serve.

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