Getting Grilling Sunday (Salmon Burgers, Blue Cheese Burgers, Potato Salad)

It can happen to anyone.  You're walking along, enjoying a beautiful summer day and BAM, it hits you:  that undeniably pungent aroma of flaming charcoal and you just know that someone's getting ready to grill something you'd kill to sink your teeth into.  It happened to me last Saturday and I knew that Sunday would have to be a grilling day.  I roped my husband, family and friends into the festivities and set forth to make a menu that would fulfill my yen and perhaps cause others to brush off their own barbecues.  For the carnivorous folk in my party I decided on Blue Cheese Stuffed Hamburgers, for myself and whomever else would like to partake I chose Salmon Burgers and finally, as a side dish I opted for Potato Salad (one which would fit the guidelines of my new diet and still happily serve others).  All the recipes were from FoodNetwork.com.I bought both whole wheat and potato bread hamburger buns, but the potato bread buns sold better.


The meal, the company and the cooking certainly satisfied the hunger, but I am fully aware that it will creep up once again when I least expect it.  Perhaps this weekend.  


Blue Cheese Hamburgers:

• 1 1/2 pounds ground chuck beef
• 2 tablespoons minced garlic
• 2 eggs, beaten
• Salt and freshly ground black pepper
• 6 ounces crumbled blue cheese
• 6 ounces unsalted cold butter, cut into small cubes, divided
• 1/4 cup canola oil, for frying
• 6 large potato rolls, or rolls of choice
• Iceberg lettuce
• 2 tomatoes, sliced
• 1 red onion, sliced into rings
• Mustard, ketchup and mayonnaise, optional

In a large mixing bowl combine the beef, garlic, beaten eggs, and salt and pepper, to taste.

Divide the meat mixture into 6 round even patties. Press 1-ounce of blue cheese and 1-ounce of the cold butter into the center of the formed patty. Remold the patty so that all the cheese and butter are hidden inside the center. Continue until all the beef patties have been formed. Refrigerate for 10 to 15 minutes.

(We grilled them but if you don't want to grill) Pour the oil into a large skillet over medium-high. When the oil is smoking, add the beef patties and cook on both sides until golden brown. Remove to a sheet pan and roast in the preheated oven until desired doneness is reached, about 6 minutes. Cook's Note: They can be also cooked on a charcoalgrill.

Warm the buns slightly, then put the burgers on the buns and top each with lettuce, tomato and an onion ring. Enjoy. You can, if you wish, use mayonnaise, ketchup or mustard to enhance this dish.

Salmon Burgers
Admittedly, these are not grilled, though I'm sure you could if you wanted to. 

• 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
• 2 tablespoons dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest
• Pinch of cayenne pepper
• 2 scallions, chopped
• 1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split
• Tartar sauce and arugula, for topping

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Preheat the broiler. (I didn't do this, I grilled the buns). Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

The Lady's Warm Potato Salad

Just as a note I made a few substitutions and changes here.  I peeled all the potatoes so I could eat them, and that didn't really change anything at all.  I also used Soy sour cream instead of the real thing. I didn't add the red peppers and instead of pimentos used roasted red peppers, but I think the recipe could have used the original ingredients.  It was nonetheless a very tasty potato salad. 

• 8 medium red potatoes
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped green onion tops
• 1 cup chopped celery
• 3 hard boiled eggs, chopped
• 1/4 cup chopped bell pepper
• 1/4 cup diced pimento
• 1 teaspoon lemon-pepper seasoning
• 2 tablespoons seasoning salt (recommended: Jane's Krazy mixed up salt)
• 1 tablespoon Dijon mustard
• 1/4 cup mayonnaise
• 1 cup sour cream

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.

In a large bowl, combine the remaining ingredients. Add the potatoes and mix gently.

Serve at room temperature.