Festival of Sliders…
We’ve unleashed a monster. Before the sauce and bones had been cleared up from our BBQ Rib Cookoff plans were already hatching for the next cook off…
Everyone seems to have their own version of the ultimate burger but eating 8-10 different burgers would be a stretch for even the biggest appetites here so it was decided that sliders might be the answer. Who doesn’t love tiny little morsels of grilled goodness that you can pop into your mouth like skittles.
The ‘Festival of Slider’s’ was born. It was decided there would be no formal judged competition this time so no rules and no restrictions meant everyone could be as adventurous and creative as they dared.
In true Festival fashion the event started early in the afternoon and the food just kept coming. It was almost a relief that the grilling was done in shifts. I can’t imagine how else I would have managed to eat 9 burgers (don’t judge me). Come on now, it would have been wrong and unfair not to try every burger!
Left-Sirloin Slider with caramelized onion and bacon on home-made brioche bun Right-Classic beef, cheddar and bacon sliders
I didn’t meet a slider I didn’t like although I was definitely partial to Cam’s home-made brioche buns and John’s beer caramelized onions. After we tried each Chef’s intended creation it became a bit of a free for all in the kitchen as we mixed and matched condiments and patties to create new tasty combos.
Pork & Quinoa Slider with fresh avocado and sprouts
I figured we might need a break from the meat mayhem at some point so I modified a few different recipes to create Grilled Sockeye Salmon Sliders with Wasabi Avocado Cream and Pickled Ginger. {Recipe is below}
New Zealand 'Kiwi' Slider-Beef, beet, pineapple and fried egg
All in all it was another successful Summer Sunday Cook Off and just like at the rib cook off, as we all sat around sinking into our meat comas the question arose… ‘So what are we cooking next time?’
Wild Sockeye Salmon Sliders
with Wasabi Avocado Cream & Pickled Ginger
*makes 12 sliders (mini-burgers)
Salmon Patty Ingredients
1 1/2 lbs wild sockeye salmon fillet (skin discarded)
1 Tbsp finely grated fresh ginger
1/4 cup finely chopped scallion
1 egg white, whisked until frothy
salt & pepper to taste
Wasabi Avocado Cream Ingredients
1 ripe avocado (make sure it is perfectly ripe or you won;t get the buttery, rich flavour you need)
1 Tbsp finely chopped fresh ginger
3 Tbsp wasabi paste*
1/4 cup chopped cilantro
1 lime, juiced
salt & pepper to taste
Other Ingredients
12 slider buns (mini hamburger buns)
Pickled ginger*
Arugula, enough for garnishing
vegetable or olive oil (for grilling)
Preparation:
Chop salmon fillet into small, roughly 1/4″ chunks.
In a large bowl combine salmon, ginger, scallion and egg white. Stir to combine. Add salt & pepper to taste.
Form salmon mixture into small balls (approx 3 Tbsp each) and gently flatten into a patty.
In a large, well oiled frying pan over medium heat, sear the patties until nicely browned on each side (approx 5-6 mins each side).
While the burgers are cooking prepare the wasabi cream.
In a medium bowl mash avocado together with the wasabi paste.
Add the remaining ingredients and stir until combined.
Assembling the Burger:
On a slider bun layer in the following order; arugula, salmon patty, avocado cream and top with 1-2 slices of pickled ginger.
*Note-pickled ginger and wasabi paste can be found at most grocery stores. Make sure to choose high quality products, especially with the wasabi paste. There is a huge difference in flavour!
