Graffiti Sea Burger
Blended burgers are an on-trend way of cutting back on animal proteins. Typically, finely chopped mushrooms replace about one-third of the ground meat to create a patty that’s lower in fat but still moist and flavorful. Jehangir Mehta, chef at Graffiti restaurant in New York City, took the idea one step further by combining fresh mushrooms with salmon and spices to create a blended fish burger.
Ingredients
Pickled shiitakes
6 jalapenos, sliced
1/2 cup mirin
1/2 cup rice wine vinegar
1/3 cup sugar
1 lb. shiitake mushrooms
Salt and pepper, to taste
Spicy mayo
1/2 cup mayonnaise
1/2cup Dijon mustard
1 tsp. chili powder
Blended burgers
1 lb. wild salmon fillet, cut into chunks
1/2 lb. fresh mushrooms, chopped
1/2 cup chopped onions
1/3 cup chopped cilantro
1 tbsp. chopped Thai chilies
1 tbsp. ground fennel seed
1 tbsp. ground coriander
1 tbsp. ground cumin
3 egg yolks
Salt and pepper, to taste
8 small burger buns
Steps
- Prepare pickled shiitakes: In saucepan, combine jalapenos, mirin, rice wine and sugar; bring to a boil. Add shiitake mushroom; simmer for 5 minutes. Remove from heat and let stand overnight.
- Prepare spicy mayo: In small bowl combine mayonnaise, mustard and chili; mix well and set aside.
- Prepare blended burgers: In bowl of food processor, combine salmon and remaining burger ingredients. Process until just mixed.
- Form mixture into 2-ounce patties; sear 1 minute on each side.
- To serve, spread buns with spicy mayo; top with a cooked patty and garnish with pickled shiitakes.