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Hello, foodies…

May was national barbecue month and all month long on In the Kitchen with David we celebrated with mains, sides, drinks and desserts…everything you could possibly want at a backyard barbecue. This Sunday, as May comes to a close, we have one final grill-friendly great to share with you…Salmon Burgers with Wasabi Mayo.

Salmon Burgers with Wasabi Mayo
Serves 4

This recipe is prepared with the KitchenAid 9-Cup Exact Slice Food Processor with French Fry & Dough Attachment (K41122).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Wasabi Mayo:

• 2 Tbsp wasabi powder


• 1-1/2 Tbsp water


• 1/2 cup mayonnaise


• 1/2 tsp freshly grated ginger


• 1 tsp soy sauce


• 1 tsp lemon juice

Burgers:

• 16 oz fresh salmon, cut into 2" chunks


• 2 scallions, cut into 1" pieces


• .5 oz fresh ginger, peeled and cut into small pieces


• 2 Tbsp low-sodium soy sauce


• 1 tsp sesame oil


• 2 tsp Dijon mustard


• 1/2 tsp ground black pepper


• 2 Tbsp unseasoned gluten-free breadcrumbs

Preparation:

1. To prepare the mayo, whisk together wasabi powder and water in a small bowl until a paste forms. Whisk in the mayonnaise, ginger, soy sauce, and lemon juice until evenly incorporated. Cover the bowl and refrigerate at least 35 minutes.


2. To prepare the burgers, preheat an outdoor grill over high heat. Place all the ingredients, except for the breadcrumbs, into the bowl of a food processor and pulse 12–15 times, or until the mixture is ground, with a few small chunks of salmon. Remove the mixture from the food processor and place it into a mixing bowl. Add the breadcrumbs and mix until evenly incorporated.


3. Form 4 patties, place them on a plate, and refrigerate for 20 minutes. Lightly brush the outside of each patty with a little vegetable oil to prevent sticking, and place the salmon patties on the hot grill. Cook for 3–4 minutes, or until char marks appear. Flip the patties and cook until an instant-read thermometer inserted in the patties reads 155°F, about 4–5 more minutes. Serve the burgers on sesame seed buns and top with the wasabi mayo.

This is a healthier alternative to your everyday burger and perfect for folks who love seafood. Keep in mind we used salmon because it’s such a popular fish, but you can also use tilapia, crab, shrimp, bass, or another fresh fish in salmon’s place.

So what’s coming up for June? Road Trip month! For the past couple of years on In the Kitchen with David, we’ve taken virtual road trips across the country in search of our nation’s best foods. Last year we honored military towns and communities and this year, we’re celebrating local college-town eateries. I know I’ve shared some of my favorite restaurants at UNC Chapel Hill with you all, but thought you might like to see these North Carolina landmarks for yourself.

More to come on Monday in my next blog, but that’s just a glimpse at June. On Sunday, we welcome a very special guest to our QVC Kitchen….Shark Tank’s Mark Cuban!

Mark’s coming with some all-natural, nutrient-packed peanut butter called Nuts ‘N More in three flavors: regular, Chocolate Peanut Butter, and Toffee Peanut Butter Crunch. I think you’ll be pleased with the flavors and perhaps they’ll inspire you to make a “healthier” version of one of our favorite peanut butter recipes:

Chocolate PB&B Sandwich

Pretzel Peanut Butter Rice Crispy Treats

Well, maybe just keep this one as yummy as it is:

Chocolate Peanut Butter Pizza

I’ll see you Sunday for In the Kitchen with David at Noon ET.

Keep it flavorful!
—David