Lemon Dill-ight Burgers with Green Mash and Lemon Butter
BBQ season is here and burgers are a staple around the T&A Spice Co. household, but sometimes you need something different to add into the dinner rotation to spice things up a bit! Our family has recently started eliminating grains from our dinners (other meals too, for just the grown ups), so we have been going bun-less with our burgers and trying out new veggie sides, so when we came across this recipe we put our own little twist on it and were pleasantly surprised when even the Littles devoured it (with a little help from Mr. Ketchup, of course)! Before you write off the Green Mash completely (I get that it may resemble baby food haha), I highly encourage you to try it! It is so delicious and the best mashed potato substitute that I have found thus far!
Lemon Dill-ight Burgers with Green Mash and Lemon Butter
Salmon Burgers
1½ lbs salmon (I used defrosted fillets from Costco)
1 egg
½ yellow onion
1 tbsp. T&A Spice Co. Lemon Dill-ight
2 oz. butter, for frying (omit if barbecuing)
Green Mash
1 lb broccoli
5 oz. butter
2 oz. grated Parmesan cheese (Asiago cheese works too)
T& A Spice Co. Sassy Salt, to taste
Lemon Butter
4 oz. butter at room temperature
2 tbsp. lemon juice
salt and pepper to taste
Instructions:
1. Preheat the oven to 220°F (100°C) OR turn on your oven warmer. Cut the fish in small pieces and place, along with the rest of the ingredients for the burger, in a food processor.
2. Pulse for 30-45 seconds until you have a coarse mixture. Be careful not to mix too thoroughly, this can make the burgers tough.
3. Shape 6-8 burgers (a burger press comes in real handy here, if you have one) and fry for 4-5 minutes on each side, on medium heat in a generous amount of butter or oil. Keep burgers warm in the oven, while you prepare the Green Mash and Lemon Butter.
4. Trim the broccoli and cut into small florets. You can use the stem as well, peel it and chop into small pieces. If you want to cut down on time, you can use the pre-cut/washed broccoli, usually found in the lettuce/salad section of the grocery store.
5. Bring a pot of lightly salted water to a boil and add the broccoli. Cook for a few minutes until soft but not until all texture is gone. Drain and discard the boiling water.
6. Use a stick blender or a food processor to mix the broccoli with butter and Parmesan/Asiago cheese. Season to taste with T&A Spice CO. Sassy Salt.
7. Make the lemon butter by mixing the butter (at room temperature) with lemon juice, salt and pepper in a small bowl using electric beaters.
8. Serve the warm burgers with a side of green mash and a melting dollop of fresh lemon butter on top.
**Variations: serve the burger on a regular bun or try it on a bed of fresh spinach.
This recipe is adapted from the Diet Doctor website.
Salmon Burgers
1½ lbs salmon (I used defrosted fillets from Costco)
1 egg
½ yellow onion
1 tbsp. T&A Spice Co. Lemon Dill-ight
2 oz. butter, for frying (omit if barbecuing)
Green Mash
1 lb broccoli
5 oz. butter
2 oz. grated Parmesan cheese (Asiago cheese works too)
T& A Spice Co. Sassy Salt, to taste
Lemon Butter
4 oz. butter at room temperature
2 tbsp. lemon juice
salt and pepper to taste
Instructions:
1. Preheat the oven to 220°F (100°C) OR turn on your oven warmer. Cut the fish in small pieces and place, along with the rest of the ingredients for the burger, in a food processor.
2. Pulse for 30-45 seconds until you have a coarse mixture. Be careful not to mix too thoroughly, this can make the burgers tough.
3. Shape 6-8 burgers (a burger press comes in real handy here, if you have one) and fry for 4-5 minutes on each side, on medium heat in a generous amount of butter or oil. Keep burgers warm in the oven, while you prepare the Green Mash and Lemon Butter.
4. Trim the broccoli and cut into small florets. You can use the stem as well, peel it and chop into small pieces. If you want to cut down on time, you can use the pre-cut/washed broccoli, usually found in the lettuce/salad section of the grocery store.
5. Bring a pot of lightly salted water to a boil and add the broccoli. Cook for a few minutes until soft but not until all texture is gone. Drain and discard the boiling water.
6. Use a stick blender or a food processor to mix the broccoli with butter and Parmesan/Asiago cheese. Season to taste with T&A Spice CO. Sassy Salt.
7. Make the lemon butter by mixing the butter (at room temperature) with lemon juice, salt and pepper in a small bowl using electric beaters.
8. Serve the warm burgers with a side of green mash and a melting dollop of fresh lemon butter on top.
**Variations: serve the burger on a regular bun or try it on a bed of fresh spinach.
This recipe is adapted from the Diet Doctor website.
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