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Bourbon Cherry Salmon Burger

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Nutrition Facts

Serving Size: 9 oz
Amounts Per Serving
Calories 560
Calories from Fat 240
% Daily Value*
Total Fat 27g 42%
Saturated Fat 7g 33%
Trans Fat 0g  
Cholesterol 85mg 28%
Sodium 720mg 30%
Potassium 115mg 3%
Total Carbohydrate 41g 14%
Dietary Fiber 2g 9%
Sugars 9g  
Protein 38g  
 
Vitamin A 25% Vitamin C 20%
Calcium 8% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Burger
Serving Size: 9 oz

Ingredients

Amount Ingredients
4 oz. Alaskan Salmon, Boneless, Skinless, Medium Diced
2 oz. Ground Alaskan Salmon
1/4 oz. Lemon Zest, Fresh
1/4 oz. Dill, Fresh, Chopped
1/2 oz. Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce
1/2 oz. Sweet Tart Cherries, Compote or Canned
1 oz. Black Pepper Bacon, Cooked, Crisp
1/4 oz. Romaine Heart, Leaves
1/4 oz. Cucumbers, Peeled, Sliced
1 ea Brioche Roll, Toasted

Recommended Product: 9651 Gold Label Kentucky-Style Bourbon Sauce

Directions

  1. Preheat a flat top griddle to 350°F.
  2. In a small bowl, combine lemon zest and dill with diced and ground salmon. Combine thoroughly and form into a 5” round even thickness patty.
  3. Place the seasoned salmon patty on preheated grill. Cook for a total of approx. 12 – 14 minutes turning 3 times to assure even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  4. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  5. To assemble the burger, place the cooked salmon patty on the bottom bun, top the salmon evenly with the Gold Label Kentucky-Style Bourbon Sauce.
  6. Add the cucumbers, tart cherry compote, bacon, romaine heart leaves and the top bun.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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