15 May 2012

Dinner in 10 - Rosemary Salmon Burgers with Blackberries & Provolone

Monday nights is volleyball night in the Craig household!  We head on down to the local sand volleyball bar and get our game on.  And I'm not gonna lie, our four's team is pretty rockin'.  It's all about the fundies, baby (or fundamentals for you fancy people out there).

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.

This is not a fancy meal.  But its good, quick and a different way to eat a salmon burger.  Plus, no fancy ingredients make for a quick dish.  If you have a bit more time, you can make your burgers from scratch, but there are great frozen Pacific salmon patties at Sam's or Costco.

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.  

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