Earlier this week, I posted about our unusual squid ink salmon burgers and mentioned that we ate them with some roasted Jerusalem artichokes. I promised a recipe, and gosh darn it, I will deliver!

Before moving here, I had never heard of Jerusalem artichokes (also called sunchokes) even though they have been called, at times, Canadian Potatoes or Canadian Truffles! How did I not know of these in Canada? Now that I know about them, I’m thinking we may try to grow some in our allotment. That is if our stomachs can get used to them… some people call them fartichokes. (No joke!)

Ricard was quite uncomfortable the day after we had them for the first time, as he ate more than me. Apparently, they contain high levels of inulin, which you can’t digest, but it is eaten by the bacteria in your colon – good for feeding the nice bacteria, but it can be a bit of an overload if you’re not used to them (serious bloating). So if you do try these, don’t go eating the whole batch at once, you’ve been warned!

However, I like the unusual, somewhat sweet/nutty flavor, and that they’re high in iron and low in starch. A fun alternative to the humble potato, and perfect with a tangy, garlic aioli! As they are in season right now, go see if you can find them! I’ve managed to get them at the Borough Market (handy since I work there) but first read about them in Waitrose’s magazine. I imagine some of their larger stores will carry them.

The only downside to Jerusalem artichokes, besides the flatulence that is, is that they take more effort to prepare than roasted potatoes. (Although, unlike potatoes, you can eat these raw!) It’s best to boil them first, and then roast them, in order to get them nice and crispy. So if you’re planning on doing these for a weeknight meal, do what I did, and boil them the day before.

Oh, and about that aioli? Try and make sure that you use a good oil. It doesn’t have to be olive oil (try any mild flavored oil) but if you do use it, make sure to get a good olive oil. The first time we did this recipe it was amazing, but the second ended up being a tad bitter as our new oil wasn’t very good. Feel free to experiment with the spices and garlic too – I always do. If strong garlic isn’t your thing, try roasted garlic, or garlic-flavored oil!

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Roasted Jerusalem Artichokes with Paprika and Lemon Aioli

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 snack sizes

Ingredients

• 500 g Jerusalem artichokes washed no need to peel
• 200 ml olive oil
• 1 egg yolk
• 1/2 tsp whole grain mustard
• 1 garlic clove
• 1/2 lemon zest
• 1/2 tbsp fresh lemon juice
• 1/4 tsp smoked paprika

Instructions

• Halve or quarter your artichokes into fingers about 2cm thick. Cook in salted boiling water for 15-20 minutes, until soft but not falling apart. Drain and allow to dry.
• While artichokes are drying, preheat oven to 200°C (392°F).
• Toss the artichokes in 100 ml of the oil, and arrange on a tray in a single layer. Sprinkle with a bit of salt, and roast for 45-50 minutes, tossing halfway through, until crispy.
• While the artichokes are roasting, prepare the aioli.
• Using a hand blender, or food processor, blend the egg yolk with the mustard, garlic, and a generous pinch of salt. Add the remaining oil in a thin stream, while blending, until spoonably thick (you might not need all).
• Add the lemon zest and juice, a little at a time, until satisfied. (If the aioli is too bitter, try adding more salt.) Sprinkle in some paprika, and loosen with a little water if desired.
• Once the artichokes are roasted, season with paprika, toss, and serve.

Notes

Make sure to use good quality olive oil, to prevent it tasting bitter. Or, use any other mild flavored oil.

Salmon burgers with basil lime aioli in squid ink brioche | Hello Victoria

When I was originally planning this post, I had intended to do both the squid ink brioche and burger recipes. But see, I’m not convinced that the brioche recipe is a winner yet. I might try doing it again with different ink (I bought one that was more of a paste, and another that was really liquid) and then see if I can make a good enough bun to justify the extra effort of making them. This recipe was a bit difficult to work with, and the resulting burger was a tad crumbly.

For now, you can simply enjoy the look of black burger buns, and the recipe for these amazing salmon burgers.

I first had these burgers at a friend’s house, for a potluck BBQ dinner party. The only salmon burgers I had ever had prior to that, were just salmon steaks, not ground salmon. I’ve made these plenty of times now, and never deviate from the original recipe, because it’s just that good!
The sauce really makes it too… something about the combo of basil and lime really works with salmon. It also makes a mean dip for chips/fries!

As an alternative to your normal fries, we had these burgers with roasted Jerusalem artichokes! I’ll post the recipe later this week, as well as the lemon garlic aioli we had with them (two aiolis in one meal!).

Now, you can make these patties by blitzing a salmon fillet in a food processor (or even finely chop it if you can’t use one – did that once), but if you live in Canada, give your local Superstore a try! The one near me in New Westminster always had ground salmon! Much nicer to work with due to a lack of food processor clean-up, and cheaper too!

I normally make these as little sliders and serve them with tomatoes, lettuce, and aioli. It makes about 6-7 little burgers, depending on how large you make the patties. I usually just shape them however big my buns are. (I feel like some butt-related humor should be inserted here…)

Anywho – if you’re looking for something a little different for a weeknight dinner, give these a try!

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Salmon Burgers with Basil Lime Aioli

Keyword Salmon Burger

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 – 7 Sliders

Ingredients

• 600 g boneless skinless salmon cut into chunks (or ground salmon)
• 75 g breadcrumbs
• 1 large egg white
• 1 shallot finely chopped
• 1 tbsp fresh basil chopped
• salt and freshly ground black pepper
• 2-3 tbsp vegetable oil for frying
• 200 g mayonnaise
• 2 tbsp fresh basil finely chopped
• 1 lime juice and zest
• 1 garlic clove minced
• salt and freshly ground black pepper

Instructions

• If using a food processor, place the salmon, breadcrumbs, egg white, shallot and basil inside. Pulse until combined, but not puréed. Season with salt and freshly ground black pepper.
• Divide the mixture into 6-7 portions and shape each into a burger patty. Place onto a plate and transfer to the fridge to chill for 30 minutes.
• Heat the oil in a large frying pan, then add the burgers and fry for three minutes on each side, or until golden-brown all over and completely cooked through.
• For the basil and lime mayonnaise – mix all ingredients together in a small bowl. Season, to taste with salt and freshly ground black pepper.

Notes

Original Recipe from http://www.bbc.co.uk/food/recipes/salmonburgerswithbas_86430