I’m going to share a secret with you all… I have a bit of a cookbook obsession. I happily follow my wife to the book store any time she wants to go searching for a new book and sit myself down in the cookbook section for hours on end. Always on the lookout for new recipes and ideas; constantly being re-inspired on things to make at home. When we visit friends and family I’m pleased as punch to rifle through old food magazines or tired and used cookbooks until it’s time to leave. My love of food plays out in my insatiable appetite to find the next wonderful thing to make that I’ve never made before. I rarely make anything twice.
I was thrilled to see Weber’s New Real Grilling cookbook hit bookshelves as we head into grilling season. With a third of Canadians planning to fire up the grill for Victoria Day long weekend, it couldn’t come at a better time!
This latest offering in the long line of Weber grill cookbooks by Chef Jamie Purviance is a real treat. It starts off with a full introduction to various grilling methods and tips before delving into recipe after delicious recipe. Along the way they look back at some of the recipes Weber has published in the past 60 years and provide some historical context along with a modernized take on it. Such as their 1960s Chicken a la Vermouth recipe remixed into a Rosemary Chicken with Garlic Butter recipe.
With mouth-watering ideas like Horseradish Crusted Strip Steaks and Brisket of Your Dreams this cookbook is a great gift for the griller in your family. Here’s one of my favourite recipes from the new cookbook. Fresh homemade salmon burgers with avocado, tomato and wasabi mayo. Fire up your grill this Victoria Day long weekend and give this one a try:
Open-Faced Salmon Burgers with Wasabi Mayo
Prep time: 35 minutes
Chilling time: 1–2 hours
Grilling Time: 6–7 minutes
1 skinless salmon fillet, about 1½ pounds, pin bones removed, cut into 1-inch chunks
6 tablespoons panko bread crumbs
2 tablespoons cottage cheese
1 large egg, lightly beaten
3 scallions (white and light green parts only), finely chopped
1 tablespoon peeled, grated fresh ginger
Finely grated zest of 1 large lime
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 tablespoons mayonnaise
1 teaspoon prepared wasabi paste
Olive oil cooking spray
2 English muffins, split
1 Hass avocado, cut lengthwise into thin slices
8 slices tomato
1. In a food processor combine the patty ingredients. Pulse until the salmon chunks are evenly chopped, four to six pulses, being careful not to puree the mixture.
2. With wet hands and handling the mixture as little as possible, gently form four patties of equal size, each about ¾ inch thick. Place the patties on a large plate, cover loosely with plastic wrap, and refrigerate for at least 1 hour or up to 2 hours.
3. Prepare the grill for direct cooking over high heat (450° to 550°F).
4. Whisk the mayonnaise and the wasabi. Cover and refrigerate until ready to serve.
5. Lightly coat the salmon patties with olive oil spray on both sides. Grill the patties over direct high heat, with the lid closed, for about 4 minutes (do not move the patties during this time or they may fall apart). Using a metal spatula, carefully turn the patties over and continue cooking until they are firm and cooked through, 2 to 3 minutes more. During the last minute of grilling time, lightly toast the muffins, cut side down, over direct heat. Remove the patties and the muffins from the grill.
6. Place the muffins, cut side up, on a platter. Fan one-quarter of the avocado slices on top of each muffin half, and place a salmon patty on the avocado. Top each patty with two slices of tomato and a dollop of wasabi mayo. Serve immediately.
©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.