PRESS & REVIEWS

"10 Best Burgers, for the grill & beyond"
Food & Wine, August 2004
Photographs by Tina Rupp, Food & Styling by Alison Attenborough

The Great Challenge:
F&W challenged 10 chefs to invent delicious burgers that are creative and simple to make. These moist and spicy burgers are from Zov Karamardian, chef and owner of Zov's Bistro

Pan Fried Salmon Burger with Cabbage Slaw and Avocado Aioli
6 Servings

Don’t let the long list of ingredients intimidate you. Everything is easy to assemble and can be made ahead of time. All you have to do is pan-fry the burgers just before serving.

1 1/2 pounds skinless center-cut salmon filet, finely chopped
1/2 cup mayonnaise
2 tablespoons Asian fish sauce
2 tablespoons sambal oelek (see note) or hot sauce
2 garlic cloves, minced
1 medium shallot, minced
1 tablespoon minced fresh ginger
1/2 teaspoon finely grated lemon zest
1/2 cup plus 2 tablespoons chopped cilantro
1/2 cup plus 1 tablespoon chopped mint
11/2 cups Japanese panko or plain dry breadcrumbs
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar
1 teaspoon sugar
1/2 small green cabbage, shredded
1 small cucumber-peeled, halved lengthwise, seeded and julienned
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1/4 cup sesame seeds
1/4 cup vegetable oil
6 onion rolls, split and toasted
Kosher salt and freshly ground pepper
Avocado aioli for serving (recipe follows)
 

In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon mint, 1 tablespoon salt, _ teaspoon pepper. Add the mixture to the salmon along with one cup of the panko. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 6 burgers. Cover with plastic wrap and refrigerate for 2 hours.

Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved. Add the cabbage and the remaining _ cup each of cilantro and mint and toss well.

In a shallow bowl, mix the remaining _ cup of panko with the sesame seeds.

Pat the mixture onto the salmon burgers.

In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering. Add 3 salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.

Note: Sambal Oelek, an Indonesian chili-garlic sauce, is available at Asian markets and many supermarkets.

Make Ahead: The uncooked salmon burgers and slaw can be refrigerated overnight

Avocado Ailo
Makes About 3 cups
You can serve this aioli as a dip, a sandwich spread or as an accompaniment to grilled salmon or chicken.

3 Hass avocados
1/2 cup sour cream
3 tablespoons chopped basil
2 tablespoons minced garlic
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 seeded serrano chile or unseeded jalapeno, minced
1 small shallot minced

Salt and freshly ground pepperIn a medium bowl, coarsely mash the avocados with a fork. Fold in the sour cream, basil, garlic, lemon juice, chile, and shallot. Season with salt and pepper and serve.

Make Ahead: The avocado aioli can be covered with plastic wrap pressed directly onto the surface and refrigerated overnight.