Featured Recipes

Spicy Salmon Burgers
Equipment

  • Large mixing bowl

  • Medium mixing bowl

  • Small mixing bowl

  • Cast iron pan

  • Sheet pan

  • Parchment paper

  • Measuring cups

  • tbsp/tsp

  • Food thermometer

  • Cutting board

  • Chefs knife

  • Wire rack

Ingredients
Burger

  • 4 cups seasoned Italian bread crumbs

  • 4 salmon filets (boneless and skinless)

  • 2 tbsp Siracha

  • 1 tsp of cayenne pepper

  • Smoked paprika

  • Garlic powder

  • 2 Large eggs (beaten)

  • Fine sea salt

  • Vegetable oil - For frying

  • 4 Slices of smoked provolone cheese

  • 4 Fresh tomato slices

  • Ciabatta bread

Ingredients
Garlic Aioli

  • 3/4 c. Full fat mayo

  • 1 Jalapeno diced

  • 2 tsp of Garlic powder

  • 2 tbsp of Chopped cilantro

Recipe

  1. Preheat oven to 400F.

  2. Finely chop salmon filets and place in large bowl.

  3. Add siracha, mix to combine.

  4. Season mixture liberally with salt, garlic powder, paprika, and cayenne pepper, to your liking.

  5. Add beaten eggs to salmon mixture and mix until well incorporated.

  6. In medium mixing bowl, place your seasoned breadcrumbs.

  7. Form 4 burgers. Once formed, roll in the seasoned breadcrumbs, ensuring the burger is fully covered. Pat in breadcrumbs to burger, to fully adhere.

  8. Heat oil in cast iron pan to 300F. Place salmon patties no more than two at a time, into hot oil. Note: You will not have to cook through just simply brown. You will finish the cooking process in the oven.

  9. Once the burgers are partially cooked, place in the oven for 30 minutes, flipping to the other side, halfway through the cooking time.

  10. Once patties are fully cooked, take out of the oven and set aside on a wire rack. Note: Internal temperature of salmon burger needs to be at least 145F.

  11. Now, increase oven temperature to broil (500F).

  12. Meanwhile as the oven heats, mix all ingredients for garlic aioli into a small bowl. Set mixture aside.

  13. On each side of 4 sandwich style pieces of ciabatta bread , slather on your garlic aioli.

  14. Top one side of the sandwich bread with a salmon burger and slice of provolone cheese.

  15. Once you have 4 burgers assembled as directed, place back into the oven that is set to broil, just until the cheese is melted and the ciabatta bread is lightly toasted. Note: Don't put on your top piece of bread just yet. You need your cheese to melt.

  16. Remove from oven and finish assembling your salmon burger (topping each burger with a slice of tomato and adding the top layer of bread to the burger.

  17. Cut diagonally. Serve with seasoned fries, vegetable of choice, or coleslaw.

Shogun Burger
Equipment

  • Large mixing bowl

  • Medium mixing bowl

  • Flat top grill or skillet

  • Spatula

  • Measuring cups

  • tbsp/tsp

  • Food thermometer

  • Cutting board

  • Chefs knife

Ingredients
Shogun Pork Burger

  • 1 lb. ground pork

  • 2 garlic cloves, finely grated

  • 2 tbsp of teriyaki sauce (homemade or bottle)

  • Butter lettuce (several pieces)

  • 1 tbsp of fresh minced ginger

  • 1 bunch of green scallions, chopped

  • 1 tbsp. Sriracha

  • 1 tsp. toasted sesame oil

  • 1 tbsp. fish sauce

  • 1/2 cup of shredded carrots (diced finely)

  • 1 tsp. kosher salt, plus more

  • 1 tbsp. extra-virgin olive oil

  • 4 Hamburger buns (of your choice)

  • Freshly ground black pepper

Ingredients
Sesame Slaw

  • 1/2 cup mayonnaise

  • 1 Tbsp. rice vinegar

  • 1 Tbsp. Sriracha sauce

  • 1/2 tsp sesame oil

  • 2 tsp. sugar

  • 1 1/2 tsp. kosher salt

  • 3 cups shredded cabbage

  • Black sesame seeds

Recipe
Sesame Slaw

  1. Slaw Dressing: Whisk mayonnaise, vinegar, Sriracha, sugar, sesame oil, and salt in a small bowl.

  2. Add cabbage to large mixing bowl. Pour slaw dressing over cabbage and mix until combined. Readjust seasoning to taste.

Recipe
Burgers

  1. Using your hands or a wooden spoon, mix pork, garlic, Sriracha, teriyaki sauce, sesame oil, fish sauce, carrots, green scallions, fresh ginger, and salt in a large bowl until well combined.

  2. Shape pork mixture into 4 patties, slightly larger in diameter than your hamburger bun.

  3. Heat olive oil in a large skillet over medium - high heat. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6–7 minutes each side. As you cook the burgers, add a tsp of teriyaki sauce to each side, to get a nice char on the burgers. Note: Instant read thermometer will need to read at least 145F.

  4. Take hamburger buns and top with a piece of butter lettuce, pork patty and slaw, sprinkling the top of the slaw with black sesame seeds.

  5. Serve with a green salad, potato salad, or vegetable of your choice.