Grilled Salmon Burgers with Cream Cheese and Pickled Red Onion

I was craving lox and bagels schmeared with cream cheese, capers, and pickled red onions from this food stand at the SF Ferry Building Farmer’s Market, but I was also craving a salmon burger.  So I thought I’d combine the two into one and created a salmon burger with cream cheese.  It was the perfect compromise :)

Grilled Salmon Burgers with Cream Cheese and Pickled Red Onion (pickled red onion adapted from Rick Bayless’ Authentic Mexican)

1 1/2 pounds fresh wild salmon, skinned
1 tablespoon lemon juice
Salt and pepper
Extra virgin olive oil, for drizzling
1 large tomato, sliced
1/2 cup cream cheese
2 tablespoons capers
4 crusty, hamburger buns, lightly toasted
1 large red onion, thinly sliced
1 cup apple cider vinegar
1 teaspoon salt

Preheat outdoor grill to medium high heat. [You can also cook this indoors on a skillet.]

In a small bowl, combine the cream cheese and capers. Mix thoroughly, and set aside.

Blanch sliced red onions in a small saucepan of boiling water (enough to cover the onions) for about 30 seconds, and drain in a colander.

Return them to the saucepan, and add the cider vinegar, 1 teaspoon salt, and just enough cold water to cover the onions.  Bring to a boil over high heat and simmer the onions for 1 minute.

Transfer the onions and brine to a glass jar and chill.  The onions will turn pink and will get crisp as they cool.  This can be stored in the refrigerator for about 2 weeks.  [This process can be done a few days ahead if pressed for time.]

Finely chop the salmon into 1/4-inch dices and place into a medium size mixing bowl. Add to it the lemon juice, salt, and pepper. Mix thoroughly to combine. Form 4 patties, and drizzle each with extra virgin olive oil. Flip and repeat. [I prefer the chunkier texture of salmon. Conversely, you could also cut the salmon into large chunks and throw it into a food processor and pulse to a coarse grind meat.]

Cook the burgers for 3 to 3 1/2 minutes or 4 to 5 minutes on each side, for medium or well-done, respectively.

Arrange the burgers with sliced tomatoes, pickled red onions, and caper-cream cheese slathered onto your favorite hamburger bun.

Reconstructed Vegan Strawberry Cheesecake

I just so happened to glance up from my computer and caught a glimpse of what Paula Deen and her son was making.  I just had to make these today.  But I wasn’t that motivated to get off the couch.  You see, I declared today a lazy day when I got off of work last night.  It was one of those days in the emergency department where I left work feeling a little demolished.  So all I wanted to do today was to cuddle with my two little boys, catch up on recorded DVR shows, and rest.  And of course, it was just my lucky day because I had all the ingredients the recipe called for, so my lazy behind didn’t need to get off the couch to make a special trip to the grocery store.  Although I had all the ingredients for the recipe, I wanted to do more to it.  Give it a little more pizazz.  Make it a little bit more healthy.  And it just clicked… vegan strawberry cheesecake with graham crackers.

These are amazing and delicious little morsels of yumminess.  Wow.  These would be EVEN better with real cream cheese.  I think these might make the perfect dish to bring to a potluck or dinner party.  In fact, these are what we will be bringing to the next potluck we are invited to.  They were really simple to make.  It probably took us less than 15 minutes to put together.

You’ll love these.

Trust me.

Yum.

Reconstructed Vegan Strawberry Cheesecake (adapted from The Deen Brothers)

20 whole large strawberries, hulled
8 ounces Tofutti cream cheese, softened
1/4 plus 2 tablespoons cup confectioners’ powdered sugar
1/4 teaspoon vanilla extract
1 teaspoon lemon zest
2/3 cup graham crackers, roughly chopped

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the Tofutti cream cheese, sugar, lemon zest, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Cover and refrigerate until ready to serve. When ready to serve, place chopped graham crackers on top of the stuffed strawberries.

Makes 20 stuffed berries.

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