Smoked Salmon Burgers

It's a little rainy today in Jersey City, after a quick grocery run to my local BJ wholesale club I found myself hungry for lunch. Jen's downstairs playing with Chelsea and I wanted to do something different for lunch but still use the smoker so I've committed myself to figuring it out this week. I decided to do smoked salmon burgers inspired by Lox and Cream cheese bagels. Here goes.

Hardware:
Smoker
Food Processor or good knife
Iron Skillet
coal
Light fruit hardwood

Software:
Burgers:
1 medium Salmon fillet
2 tablespoons of Sesame Oil
3 teaspoons of minced garlic
2 tablespoons of Mirin
2 teaspoons of ground ginger
1/2 small red onion minced
1 tablespoon of minced chives
1 tablespoon of flour
1 egg
SnP

Garlic/Dill Aoili:
1 cup of mayo
2 gloves of garlic minced
1 sprig of fresh dill

Start your smoker 30 minutes ahead. I used charcoal briquet's today and set the heat source closer to the grill. I started my chimney starter half full with charcoal briquet's.

While waiting for the charcoal to warm up. I tossed all of the salmon ingredients into my food processor and blitzed them for about 7 seconds.

I formed them into patties and dusted each side with flour and let them sit.

I then cleaned out the processor and blitzed the Aoili ingredients together for 5 seconds.

When the briquet's are hot put them into your smoker and set the grill top and a greased iron skillet on top. After about 15 minutes I removed the skillet and grill and place persimmon wood directly onto the charcoal. Replace the grill and the skillet and let it heat up covered for another 10 minutes.

Place salmon patties onto the skillet and cover. Grill for about 10 minutes per side on a medium low heat 250 degrees.

Assemble your bun, patty, arugula, aoili and minced red onions and enjoy. It was a delicious change from hamburgers.