- Prepare pickled onions by combining the rice vinegar, water, salt, cane sugar, bay leaves and coriander seeds in a heavy-bottomed pot and bring to a rolling boil. Simmer for 4-6 minutes.
- Place onions in a mixing bowl and carefully pour the hot pickling liquid over them. Allow onions to cool to room temperature and then strain.
- In a small bowl, stir together all dressing ingredients.
- Preheat skillet over medium heat and add oil. Place frozen burgers on skillet. Cook for 4-5 minutes. Flip burgers, add a tablespoon of butter to pan and cook for an additional 3-4 minutes until the internal temperature reaches a minimum of 165°F.
- Butter and toast buns in the same pan used for the burgers.
- Assemble burgers by spreading dressing on each side of the bun with dressing and then sandwich together with burger, lettuce, tomato, avocado and pickled onions.
California
Salmon Burgers
- Preparation15 minutes
- Cook Time 20 minutes
- Serves 2
INgredients
For Pickled Onions:
- 1 ¼ cups rice wine vinegar
- 1 cup water
- 1 ½ tablespoons fine sea salt
- ⅓ cup sugar
- 3 bay leaves
- 1 tablespoon coriander seeds, whole
- 1 large red onion, sliced thinly into half moons (about 2 cups, tightly packed)
For Thousand Island Dressing:
- ½ cup plant-based mayonnaise
- ¼ cup sweet pickle relish, drained
- 3 tablespoons ketchup
- 1 tablespoon smoked paprika
For Burgers:
- 1 package Good Catch® Plant-Based Salmon Burgers
- 3 tablespoons olive oil
- ½ avocado, thinly sliced
- 6 leaves Bibb lettuce or kale
- 6 slices tomato
- 2 whole-grain burger buns
- 3 tablespoons plant-based butter
Instructions
- Prepare pickled onions by combining the rice vinegar, water, salt, cane sugar, bay leaves and coriander seeds in a heavy-bottomed pot and bring to a rolling boil. Simmer for 4-6 minutes.
- Place onions in a mixing bowl and carefully pour the hot pickling liquid over them. Allow onions to cool to room temperature and then strain.
- In a small bowl, stir together all dressing ingredients.
- Preheat skillet over medium heat and add oil. Place frozen burgers on skillet. Cook for 4-5 minutes. Flip burgers, add a tablespoon of butter to pan and cook for an additional 3-4 minutes until the internal temperature reaches a minimum of 165°F.
- Butter and toast buns in the same pan used for the burgers.
- Assemble burgers by spreading dressing on each side of the bun with dressing and then sandwich together with burger, lettuce, tomato, avocado and pickled onions.