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CHIPOTLE GRILLED TROUT

Step up a weeknight dinner with this succulent new recipe! It might sound lavish but trust us when we say it’s a 25-minute start-to-finish meal! Preparing the Pico is a great way to practice the knife skills or make it SUPER EASY and use a food processor. Fire up the grill, and let’s get dinner …

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GRILLED MAHI MAHI WITH MANGO SALSA

Mahi Mahi’s firm texture makes it an ideal fish for grilling without fear of falling apart. With the ease of Broil King’s Perfect Steak Spice, plus a sweet and vibrant mango salsa, this recipe makes for a stress-free and satiating summer meal. Pair with your choice of vegetable or starch. INGREDIENTS  1 mango, small diced …

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MAPLE PLANK SALMON WITH HERBS

INGREDIENTS Maple plank 700-grams salmon fillet 50-grams fresh dill 50-grams fresh parsley 4 tablespoons olive oil 1 teaspoon salt ¼ teaspoon cane sugar Black pepper Lime zest – 1 lime DIRECTIONS Rub salmon with lime zest, cracked peppercorn, cane sugar, and olive oil. Place salmon filet skin side down on a maple plank and place …

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SEAFOOD PAELLA

INGREDIENTS 1 pound mussels 1 pound shrimp 12 ounces salmon – large chunks 1 cup of rice 1 lime 1 fresh chili pepper 1 tablespoon thyme 3 bell peppers 1 bunch asparagus 2 tablespoons garlic 1 large tomato Peppercorns- roughly chopped 1 cup peas DIRECTIONS Dice peppers, tomato, and asparagus, discarding any trims. Mince garlic, …

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HOT SMOKED SALMON

INGREDIENTS 1 salmon filet 1 lemon 2 tablespoons soya sauce 1 tablespoon olive oil Kosher salt Ground pepper DIRECTIONS Preheat your grill to MEDIUM heat, approximately 350°F (177°C). Rub the salmon filet with lemon juice, soya sauce, olive oil, salt, and pepper completely. Place the filet on top of a layer of parchment sitting on …

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CEDAR PLANK SALMON

INGREDIENTS 700 g salmon filet, skin on 100 g fresh dill 100 g fresh parsley 3 sprigs of thyme 1 zest of a lime 4 tbsp olive oil 2 tbsp pine nuts, raw chopped 1 tsp salt 1/4 tsp brown sugar fresh ground pepper to taste DIRECTIONS Soak your cedar plank thoroughly for several hours, …

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SMOKED FRESH WATER PIKE

INGREDIENTS filets of pike or other white fish FOR THE RUB 1⁄3 cup brown sugar 1⁄3 cup chopped fresh dill 2 tablespoons salt 2 tablespoons freshly cracked black pepper zest of 1 lemon FOR THE MOP 1⁄2 cup cider vinegar 1⁄4 cup canola oil DIRECTIONS Light the Broil King® Keg and adjust the vents for …

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BLACK COD WITH BANANA SALSA

INGREDIENTS 2 lb (0.9 kg) black cod filet, skin on FOR THE MARINADE 3 tablespoons white balsamic vinegar 2 tablespoons olive oil 1 teaspoon toasted sesame oil 2 tablespoons chopped fresh chives kosher salt and freshly ground black pepper FOR THE BANANA SALSA 2 bananas, chopped 1 jalapeno pepper, minced 3 tablespoons minced red onion …

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Gloria Duggan, the creative force behind the blog, knows how to create delicious meals on the grill. Here she shares her recipe for a burger with a twist! 

Are you a burger lover? There’s nothing better than a juicy burger right off the grill. Perfect for BBQ-parties, and always a crowd-pleaser.

In our house, we like to switch things up. There are so many great burger options these days. I think we could cook burgers all summer long and not eat the same one twice.

Add some variety to your burgers this summer with this healthy and flavorful recipe for grilled salmon and dill burgers with caper mayo. They might just become your new favourite.

They’re great for #fishfridays or for a surf-and-turf burger party.

My recipe uses fresh salmon and the burgers are easy to make, quick to grill, and so delicious.

Salmon and dill are a great pairing. I added only a few more ingredients, like panko (bread crumbs), fresh dill and Greek yogurt; grilled these juicy burgers to perfection and then topped them with a simple caper mayo.

The burger patties can be made ahead of time and placed in the fridge or freezer till they’re ready to cook. Perfect for when you are in a pinch for time.

Serving size? We love BIG BURGERS!! This recipe makes four thick juicy burgers. Feel free to make six smaller burgers if you like.

INGREDIENTS

FOR THE BURGERS

  • 1 1/2 pounds fresh salmon (skinless and boneless)
  • 3/4 tsp. lemon pepper
  • 1/2 tsp. smoked sea salt
  • 4 Tbsp. Greek yogurt
  • 3/4 cup Panko bread crumbs
  • 2 Tbsp. fresh dill (finely chopped)

FOR THE CAPER MAYO

  • 1/2 cup mayonnaise
  • 2 Tbsp. capers (finely diced)
  • 1 Tbsp. fresh lemon juice

DIRECTIONS

Remove any bones from the salmon and finely chop with a knife.
Place chopped salmon in a large mixing bowl.
Add ALL the burger ingredients.
With a spoon (or your hands), mix till combined.
Divide into four portions.
Make each portion into a patty and place on a piece of parchment paper.
Once you have all your burgers made, place them in the fridge for 30-60 minutes to chill.

While the burgers are chilling, combine the caper mayo ingredients in a bowl and place in the fridge.

TO GRILL THE BURGERS

Heat the grill to a medium-high heat (about 375º F)
When the grill is heated, coat the grates with some oil (I used avocado oil)
Remove the burgers from the fridge and place on the hot grill.
Cook for about 3 1/2 – 4 minutes, and carefully flip.
Cook an additional 3 1/2 – 4 minutes.
Cooked burgers should have an internal temperature of 140ºF. DO NOT OVER COOK

Remove the cooked burgers.
Place on your favorite buns (toasted if you like).
Garnish with the Caper Mayo (and any other toppings you wish).
ENJOY!!

Gloria @homemade & yummy

Get more great recipes from the @homemade & yummy blog!

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