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Apricot Ale Glazed Salmon Burger

Pairs with Pyramid Apricot Ale / Serves 8

Ingredients:

    Glaze:

  • 1 tablespoon minced shallots
  • 1 tablespoon butter
  • ¼ teaspoon cardamom
  • 2 teaspoon rice vinegar
  • ½ cup apricot preserves
  • 2 tablespoon Pyramid Apricot Ale
  • 1 tablespoon orange juice
  • ¼ teaspoon salt
  • Pinch white pepper

    Salmon Burger:

  • ½ cup red bell pepper, diced
  • ½ cup yellow bell pepper, diced
  • ¾ cup panko bread crumbs
  • 2 cloves garlic, minced
  • 2 lbs salmon fillets, skinned & finely chopped
  • 1 large egg, lightly beaten
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 8 buns

Directions:

Glaze:

  1. Sweat the shallots with the butter and cardamom.
  2. Add the rice vinegar and reduce by half.
  3. Add the apricot preserves and orange juice and bring to a boil.
  4. Add Pyramid Apricot Ale and immediately remove from the heat. Pour glaze into a small bowl and set aside.

Salmon Burger:

  1. In a medium bowl, combine peppers, panko, garlic and salmon.
  2. In a small bowl, combine egg, lemon juice and salt.
  3. Add the two mixtures together, tossing gently to combine. Form mixture into 8 patties.
  4. Grill patties for 5 minutes per side, or until desired degree of doneness.
  5. Top with Pyramid Apricot Ale glaze and enjoy!

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