Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, July 15, 2011

Asian Salmon Burgers—a healthy twist to the burger "gotta-have"s

I’ve already established that I’m a nut-case for burgers. I acquired this tendency honestly. Practically until her dying day at 93 my mother had to have her cheeseburgers. If she knew I were heading out for an errand, she’d ask whether I’d be near a Burger Street or Braum’s so I could bring her back a juicy meat patty stuffed between two buns (always with onions). “And don’t hold the onions,” she’d instruct as I was about to walk out the door.

Burgers, however, get a bum rap these days. Greasy, juicy ground beef isn’t seen as the healthiest option. Fortunately other ways exist to help scratch the burger itch.

I loved this recipe for Asian Salmon Burgers that I found in Prevention magazine’s June issue.
Skinless salmon fillet along with bread crumbs, green onions, and several other ingredients are processed in a food processor until the mixture is coarsely chopped. Grilling in a large nonstick frying pan (coated with cooking spray) for about 10 minutes, 5 on each side, is a better alternative to using a countertop grill because it keeps the meat mixture from falling apart. A tip that appears in Prevention recommends holding off flipping a burger until it’s thoroughly ready; flipping too soon is what causes a burger to crumble.

We just loved these very different, healthy burgers with an Asian twist.

Asian Salmon Burgers

1 pound skinless salmon fillet, cut into chunks
1/4 cup fresh whole wheat bread crumbs
1 large egg white
2 large cloves garlic, chopped
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon dark sesame oil
2 green onions, chopped
4 tablespoons pickled ginger
2 tablespoons toasted sesame seeds
1/4 cup baby spinach
4 whole-wheat buns, toasted

Put salmon, bread crumbs, egg, garlic, soy sauce, oil, green onions, and 2 tablespoons of the ginger in food processor. Pulse until coarsely chopped. Form into 4 equal patties. Sprinkle tops with sesame seeds. Heat large nonstick frying pan coated with cooking spray over medium heat. Put patties sesame-seed-side down in pan. Cook 5 minutes. Flip and cook until done, 5 minutes longer. Serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger. Makes 4 servings.

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