With next Thursday being Australia Day we though a burger with a difference was in order! Ok so whilst it might be considered Un-Australian not to ‘Lamb something up on Straya Day’, for the Fish Heads amongst us, this is the perfect alternative!
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BBQ Salmon Burgers with Coconut Caramelised Pineapple and Home Made BBQ Sauce
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Ingredients
- 1/2 cup of home made BBQ sauce
- 2 tablespoons pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons fresh coriander chopped
- pinch of cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 500 g fresh raw salmon (skin removed)
- 1/3 cup panko breadcrumbs
- 2 tablespoons freshly grated parmesan cheese
- 1 tablespoon coconut oil
- 4 slices swiss cheese
- pickled jalopenos to taste optional
- 4 large hamburger buns lightly toasted on the cut side
- 1 avocado sliced or mashed (optional)
- lettuce
- Coconut Caramelised Pineapple
- 2 tablespoon coconut oil
- 4 large pineapple rings cut from a fresh pineapple
- 2 tablespoon toasted coconut optional
- BBQ Sauce
- 1 1/4 cups ketchup preferably organic
- 1 cup dark brown sugar
- 1/4 cup molasses
- 1/4 cup pineapple juice or you can sub apple cider vinegar
- 1/4 cup water
- 1 tablespoon worcestershire sauce
- 2 1/2 teaspoons ground mustard
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon cayenne pepper use less if you don't like the heat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 1/8 tablespoon cold water mixed with 1 tbs corn flour optional
Ingredients
- 1/2 cup of home made BBQ sauce
- 2 tablespoons pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons fresh coriander chopped
- pinch of cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 500 g fresh raw salmon (skin removed)
- 1/3 cup panko breadcrumbs
- 2 tablespoons freshly grated parmesan cheese
- 1 tablespoon coconut oil
- 4 slices swiss cheese
- pickled jalopenos to taste optional
- 4 large hamburger buns lightly toasted on the cut side
- 1 avocado sliced or mashed (optional)
- lettuce
- Coconut Caramelised Pineapple
- 2 tablespoon coconut oil
- 4 large pineapple rings cut from a fresh pineapple
- 2 tablespoon toasted coconut optional
- BBQ Sauce
- 1 1/4 cups ketchup preferably organic
- 1 cup dark brown sugar
- 1/4 cup molasses
- 1/4 cup pineapple juice or you can sub apple cider vinegar
- 1/4 cup water
- 1 tablespoon worcestershire sauce
- 2 1/2 teaspoons ground mustard
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon cayenne pepper use less if you don't like the heat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 1/8 tablespoon cold water mixed with 1 tbs corn flour optional
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Instructions
Make THE BBQ sauce
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or cover and store in fridge.
Burgers
In a small bowl combine the BBQ sauce, pineapple juice, lime juice, coriander, salt and pepper and mix well to combine. Set aside for later.
Add salmon to the bowl of a food processor and pulse until it’s somewhat minced. You can also chop the salmon very finely with a sharp knife.Remove and add salmon to a bowl with the panko bread crumbs, parmesan and 2 tablespoons of the BBQ sauce from step 1 (save the rest for serving) and mix with a spoon until just combined.
Form into 4 equally sized burgers.
Heat a skillet or pan to a medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side. During the last minute of cooking add the swiss cheese and the jalapeños, if using.
In a separate pan heat the remaining 2 tablespoons of coconut oil and place the pineapple slices in the pan.
Cook for about 3-4 mins, flip and cook another 3-4 minutes.
To assemble place a piece of lettuce on the bottom of a bun, then the burger, mashed or sliced avocado and a ring of pineapple. Drizzle each burger with the remaining BBQ sauce.
Quick-cooking rump steak is topped with a charred corn salsa mixed with our sweet summer peaches for a any night meal that’s ready in just 20 minutes.
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Rump Steak With Warm Spicy Peach & Salsa
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Ingredients
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cayenne pepper
- 4 rump steaks
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 2 ears of corn kernels sliced off and cobs discarded
- 1/2 medium red onion diced
- 1 green chilli seeded and diced
- 2 medium peaches diced
- 2 tablespoons fresh juice from 2 limes
- 1/2 cup fresh coriander leaves and stems roughly chopped
Ingredients
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cayenne pepper
- 4 rump steaks
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 2 ears of corn kernels sliced off and cobs discarded
- 1/2 medium red onion diced
- 1 green chilli seeded and diced
- 2 medium peaches diced
- 2 tablespoons fresh juice from 2 limes
- 1/2 cup fresh coriander leaves and stems roughly chopped
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If you are like many of us, and over indulged a little during the festive period, then you’ll love this ‘light option’ that is still super filling! It’s packed full of the good things, is also gluten free and vegan – but tastes like it’s not!
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MANGO, KIMCHI & SOBA SUMMER ROLLS WITH ALMOND MISO DIPPING SAUCE
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Ingredients
- 2 tablespoons almond butter
- 1 tablespoon rice vinegar
- 1 tablespoon mellow white miso
- 1 medjool date pitted
- cup ¼water + 2 tablespoons
- teaspoon ⅛Celtic sea salt
- teaspoon ⅛black pepper freshly ground
- chili flakes to taste
- Summer Rolls
- 12 large spring roll rice wrappers
- 2 cups kimchi
- 1 packet buckwheat soba noodles 250 - 270 g
- 1 teaspoon toasted sesame oil
- 1 large mango peeled and sliced thinly
- 1 cup packed coriander
- 1 avocado sliced thinly lengthwise
- 1 cup red cabbage sliced very thinly
Ingredients
- 2 tablespoons almond butter
- 1 tablespoon rice vinegar
- 1 tablespoon mellow white miso
- 1 medjool date pitted
- cup ¼water + 2 tablespoons
- teaspoon ⅛Celtic sea salt
- teaspoon ⅛black pepper freshly ground
- chili flakes to taste
- Summer Rolls
- 12 large spring roll rice wrappers
- 2 cups kimchi
- 1 packet buckwheat soba noodles 250 - 270 g
- 1 teaspoon toasted sesame oil
- 1 large mango peeled and sliced thinly
- 1 cup packed coriander
- 1 avocado sliced thinly lengthwise
- 1 cup red cabbage sliced very thinly
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