The West Coast Burger

A fabulous burger, my husband and myself really enjoyed these.  Not a really kid friendly recipe, but grill up a regular hamburger for them :)  from Food and Drink 2011.

Roasted Tomatoes
4 small ripe plum tomatoes
1/4 tsp each kosher salt, black pepper and granulated sugar

Burgers
625 g boneless skinless salmon fillets, cut into chunks
125 g smoked salmon, coarsely chopped
3 tbsp dry bread crumbs
2 tbsp finely chopped fresh chives
2 tbsp mayonnaise
1 tbsp finely chopped fresh dill
2 tsp prepared horseradish
1 tsp finely grated lemon zest
1 clove garlic, minced
1/4 tsp cayenne
4 thin multi grain burger buns
1/3 cup tartar sauce
1 1/2 cups lightly packed washed and dried watercress (or use baby spinach)
Half small red onion, thinly sliced
1/2 cup crumbled soft goat cheese

1. Preheat oven to 250F
2. Line a baking sheet with parchment paper.  Cut tomatoes in half lengthwise and arrange cut side up on baking sheet.  Sprinkle evenly with salt, pepper and sugar.  Roast for 3 hours or until tomatoes are shrivelled slightly but still moist.  Let tomatoes cool to room temperature.
3. In a food processor, (I only have a blender) pulse fresh and smoked salmon 8 to 10 times or until chopped but not pureed.  Scrape out salmon mixture into a large bowl.  Add bread crumbs, chives mayonnaise, dill horseradish, lemon zest garlic and cayenne and mix gently but thoroughly.
4. Form salmon mixture into 4 even size patties about 1 inch thick.  Arrange patties in a single layer on a large plate.  Cover and refrigerate for at least 1 hour.
5. Preheat barbecue to medium high.  Cook patties on well oiled grill for 8 to 10 minutes, turning once until browned on both sides but still coral coloured in the centre.  Just before burgers are ready, split buns horizontally and toast, cut side down, until golden.
6. Spread bottom halves of buns with tartar sauce.  Top with watercress, red onion and 2 roasted tomato halves.  Add a burger to each bun and top with goat cheese.  Replace tops of buns.