Meet Build a Better Burger Finalist Kathy Keithline, a mom with creative recipes on the brain.
Keithline is entering her Smoky Sweet Salmon Slider into the Build a Better Burger recipe contest this year. The salmon has a creative twist – it’s glazed with a tangy sweet mixture of maple syrup, whole-grain mustard and wine. The ingredients might not be as sing-songy, but I still think it could give the Big Mac a run for its money.
Ingredients (makes 12 sliders)
- 6 oz. plain Greek yogurt
- 2 ounces softened cream cheese
- 2 tablespoons chopped dill
- 2 tablespoons capers, minced
- 1 tablespoon shallot, minced
- 2 teaspoons garcli, minced
- Mix together all ingredients and refrigerate.
- 2 1/2 lbs. fresh wild-caught coho salmon
- 1/2 cup panko
- 2 teaspoons ground cumin
- 2 egg whites
- 1 teaspoon ground sea salt
- 1 teaspoon ground pink peppercorns
- 6 slices applewood-smoked bacon
- Remove bones from the salmon and dice the meat until it has a similar consistency to ground beef.
- Mix the salmon, panko, cumin and egg whites in a large bowl. Form 12 patties and sprinkle with salt and the pink peppercorns.
- Cook bacon on the grill until medium crispy. Set aside on paper towels to drain the grease.
- Use reserve bacon grease to coat the grill, then place patties on the rack. Sear them for 3-4 minutes, turn, and brush them with the glaze. Sear for 2 more minutes and brush with glaze once again. Place them in a foil pan and keep warm.
Salmon Patty Glaze
- 1 cup maple syrup
- 1/4 cup whole-gran mustard (Kathy uses Mady's Olde Tyme Beer Mustard)
- 2 tablespoons Sutter Home Gewürtztraminer
- Heat the syrup on low in a fireproof saucepan.
- Combine the mustard and Gewürtztraminer together.
- Remove the syrup from the heat, and then pour in the mustard mixture.
- 1 tablespoon garlic powder
- 1 tablespoon chopped rosemary
- 2 teaspoons ground sea salt
- 2 cups potato sticks
- Mix first three ingredients.
- Heat the potato sticks in a fireproof skillet on the grill for 4-5 minutes, or until oil starts to seep out.
- Remove from heat and sprinkle with the spice mixture. Keep the potato sticks warm in a foil pan on the grill's top shelf.
- 12 King's Hawaiian Sweet Dinner Rolls
- 2 1/2 cups micro greens
- 4 sliced Roma tomatoes
- Toast the rolls, cut side down, on the grill for 1-2 minutes.
Assembly and Presentation
- Spread the dill yogurt mixture on both cut sides of the buns.
- Then come the greens, 2 Roma tomato slices, 1/2 slice of bacon, the salmon patty, and 2 tablespoons potato sticks.
- Top with the top half of the bun and go nuts.
Kathy was inspired to make her salmon slider recipe after having a tasty salmon dinner while on an anniversary date with her husband in Colorado. The salmon was glazed with maple syrup, and Kathy said she’d never thought of that combination before. It was a creative twist she wanted to bring to the Build a Better Burger Cook-off this year.
Kathy started baking as a young girl – lots of brownies, she says, inspired by a Betty Crocker Children’s Cookbook. These days, when her daughters are out grocery shopping, they still know she’s the one to call for all of the best recipe ideas.
Kathy says she’s always got recipes on the brain… and now I’ve got smoky sweet salmon sliders on mine. Pass the burgers!