Rachael Ray's Salmon Burgers with Caesar Slaw

51

Rachael Ray30 Minute Meals

Fresh salmon tops off these burgers, served with a homemade, creamt Caesar-inspired slaw made with radicchio and romaine lettuce.

1 (14-oz) can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
1 handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
¾ cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
4 anchovies, finely chopped optional
2 tsp Dijon mustard
1 Tbsp Worcestershire sauce, eyeball it
2 Tbsp extra-virgin olive oil, divided
Couple handfuls grated Parmigiano-Reggiano
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

To Make

1. To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.

2. To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.

3. Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties. Serve salmon patties atop Caesar Slaw.

Rachel Ray's BBQ Chicken Burgers with Slaw

50

Rachael Ray30 Minute Meals

1 Tbsp butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 Tbsp tomato paste
1 tsp sugar
1 Tbsp Worcestershire sauce (eyeball it)
1 Tbsp hot sauce (eyeball it)
1 ¼ lb(s) ground chicken
1 Tbsp grill seasoning (recommended: McCormick brand) a palm full
3 Tbsp extra-virgin olive oil, divided
2 Tbsp honey (eyeball it)
1 lemon, juiced
3 heaping Tbsp sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Kaiser rolls, split

To Make

1. In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.

2. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

3. Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.

4. Serve burgers on bun bottoms topped with slaw and bun tops.

Celeriac Rémoulade

• 1 celeriac*, peeled, cut into matchsticks
• 120ml mayonnaise
• 2 tbsp mixed chopped herbs
• 1/2 tsp Dijon mustard
• 1/8 tsp anchovy paste (optional)
• salt and freshly ground black pepper

* Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is sometimes called celery root 

To Make:

1. Mix all ingredients in a bowl and season to taste



 

Barbecue Coleslaw

• 300g white cabbage
• 150g carrots, peeled
• 2 green peppers, halved, deseeded
• 300ml Basic Mayonnaise
• salt and freshly ground black pepper
• Pinch of celery salt
• 2 tbsp tomato ketchup
• 1 tbsp hot pepper sauce

To Make:

1. Remove outer leaves from cabbage, cut the cabbage into 5cm wedges, remove and discard center core.

2. Using a sharp knife or a food processor, shred it into strips

3. Place the shredded cabbage into ice water for 30 minutes.

4. Meanwhile, cut the carrots into shreds using a knife or small kitchen mandolin. Thinly shave the onion and peppers.

5. remove the cabbage from the water, drain it well, dry it on a clean cloth.

6. Place all the ingredients together in a bowl, bind it with the mayonnaise, season to taste, chill until needed. 

Classic Coleslaw

• 300g white cabbage
• 150g carrots, peeled
• 2 green peppers, halved, deseeded
• 300ml Basic Mayonnaise
• salt and freshly ground black pepper
• Pinch of celery salt

To Make:

1. Remove out leaves from cabbage, cut the cabbage into 5cm wedges, remove and discard center core.

2. Using a sharp knife or a food processor, shred it into strips

3. Place the shredded cabbage into ice water for 30 minutes.

4. Meanwhile, cut the carrots into shreds using a knife or small kitchen mandolin. Thinly shave the onion and peppers.

5. remove the cabbage from the water, drain it well, dry it on a clean cloth.

6. Place all the ingrediantes together in a bowl, bind it with the mayonnaise, season to taste, chill until needed. 

Creole Rémoulade Slaw

• 60ml Basic Mayonnaise
• 1 tsp Creole mustard
• 1 hard boiled egg chopped
• 1 tbsp fresh flat-leaf parsley
• Salt and freshly ground black pepper
• Pinch of cayenne
• 75g Napa cabbage (Chinese cabbage), shredded
• 2 shallots, peeled, thinly sliced
• 2 sticks celery, peeled, thinly sliced
• 1 red pepper, halved, deseeded, thinly slice
• 1 anchovy fillet, rinsed, chopped

To Make:

1. In a bowl, combine the Basic Mayonnaise with the mustard, egg and parsley and season to taste with the cayenne, salt and black pepper.

2. Add the vegetables and anchovy, toss together to bind and recheck the seasoning.

3. Serve in a small bowl.