Running around in the sand is always great, especially when its 80 degrees out. But after we get home, the last thing I want to do is put together a complicated meal. Good, yes....complex, no. So we busted out the salmon burgers and made a delicious little meal.
Rosemary Salmon Burgers with Blackberries & Provolone (serves 2)
- 2 frozen salmon patties
- 1 tbs dried rosemary
- 2-3 tbs fresh rosemary (we really like rosemary)
- 8-10 blackberries, halved lengthwise
- 2 slices provolone
- a few spinach leaves (optional)
- Blackberry Jam, olive oil or mayonnaise (optional)
- 2 buns or sandwich thins
Bust out the barbecue and fire it up to medium high. Spray the patties with non-stick and sprinkle one side with rosemary. Place seasoned side down on the grill and cook for about 5 minutes. Season the other side with rosemary while cooking. Flip and cook for another 4 minutes, until the juices start to come out the top. If you like a lightly toasted bun, add to indirect heat at this point. Cook for a minute until the cheese melts, then remove from heat.
To assemble, place a few spinach leaves on the bottom bun and top with the burger. (I always do the spinach on bottom because it helps prevent the bun from getting soggy.) Sprinkle fresh rosemary in melty provolone and top with blackberries. Spread blackberry jam, olive oil or mayonnaise on top bun (or eat it naked...that's what we did). Enjoy with corn on the cob and a dry rose.