Have you really looked at the meat department in your local grocery store? A couple of years ago, I took a good long look at the butcher case and was amazed by the resource I was under-using. Need an easy dinner?: the meat manager has your back. Meatloaf by the pound with all the spices; all you need to do is put it in a loaf pan and cook it. Cut some potatoes and pick up a fresh veggie or two; put it on a baking sheet with olive oil and a little salt for 30 minutes while your meatloaf is cooking, and you have dinner ready in a jiffy with minimal planning and effort. Too hot to cook inside? They got you covered. Kabobs of all flavors and meat options. Buy some corn on the cob, cut a zucchini and grill both veggies and you have yourself a full-fledged dinner, my friend! Want hamburgers and are obsessed about them being perfectly round? Your meat counter is where it is at if you eat meat. Good people to have as part of your meal preparation team.
As I was thumbing through my grocery stores circular , I saw that salmon burgers were on sale and thought I would experiment with them. Here is my simple version of unique toppings. Of course, my list includes rhubarb chutney.
A fun alternative to the beef burger. Rhubarb and salmon are a great combination.
1 Salmon Patty
1 Bun of your choosing (pictured is a New Cascadia Gluten Free Bun)
2 Tablespoons Ricotta
2 Heaping Tablespoons of rhubarb chutney
1 Slice of Red Onion
1 leaf of lettuce
- Get a frying pan out and heat the pan with oil. Once it is hot add the salmon patty. When you can see it darken on the bottom edges, flip. It is done when the pink of the salmon patty no longer looks soft.
- Cut your bun in half.
- On the bottom side spread the ricotta cheese and then your choice of greens,
- Place the patty on top of the greens. Then dollop the rhubarb chutney on top. Add the slice of onion and the other side of the bun.
- Cut the burger in half and enjoy!