“Margarita” Salmon Burger with Tequila, Lime, and Hatch Chiles
This unconventional salmon burger – spiked with flavors of a refreshing Margarita and studded with spicy-hot fire-roasted chiles – captures the essence of summer’s last days and our beloved Hatch chile season. Where the tequila and fresh lime add zing, and the Hatch chiles add heat – these fresh ground salmon burgers are lively, sure to perk up the last long hot days of summer. Relax on Labor Day, enjoy a Margarita or sip some tequila, and savor a spicy “Margarita” salmon burger!
How to Make “Margarita” Salmon Burgers
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Zucchini Quinoa Beef Burgers
Sauteed Zucchini Medallions, Broccoli & Clover Sprouts, Feta Oregano Aioli
Memorial Day weekend officially kicks off the summer grilling season. It’s also the time to honor our Fallen while we celebrate our Freedom. It’s a day to balance solemnity with revelry.
In addition to serving great food and drink at our picnic, we hang the U.S. flag, create a patriotic flower bouquet, and observe a minute of silence at 3:00 PM to honor and remember those who have died in service to our nation. Before lighting up the grill, we turn on the television to watch the President lay a wreath at the Tomb of the Unknowns, we listen as a lone bugler plays Taps.
With summer on our minds and thinking about balance ~ I thought I would lighten up the burgers with the addition of vegetables, grains, and sprouts. The result was a ground beef burger mixed with loads of shredded zucchini and cooked quinoa, topped with sauteed zucchini medallions and sprouts, plus a flavorful feta aioli. It was surprisingly good and immensely satisfying.
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