Salmon Cheeseburger With Apple Cranberry Slaw

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This is a bright and lighter version of a traditional burger. Topped with apple coleslaw and served with grilled potatoes or potato chips for a delicious summer treat filled with Omega 3’s!

Makes six 3.5 ounce burgers

For the Apple Slaw

• 1 Granny Smith apple, peeled, quartered, cored, and very thinly sliced

• 1 tablespoon fresh lime juice

• 1/2 sweet onion, very thinly sliced

• 3 cups finely shredded Savoy or Napa cabbage (about ½ small head) or 3 cups commercially prepared coleslaw mix

• 1/2 cup dried cranberries, plumped in boiling water and drained

For the Apple Slaw Dressing

• 2 tablespoons fresh lime juice

• 1 teaspoon Dijon-style mustard

• 1 teaspoon sugar

• Salt and pepper

• 2 tablespoons freshly chopped parsley or cilantro

• 1/3 cup extra virgin olive oil

For the Salmon Burgers

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• 6 Kvarøy Arctic Original and Cheese Burgers, thawed

• 1 tablespoon of olive oil

• 6 Brioche Hamburger buns

• 2 tablespoons unsalted butter, melted

• Red Onion, thinly sliced and soaked in ice water for one hour

DIRECTIONS

For the Apple Slaw
In a medium bowl, toss the apple slices with 1 tablespoon lime juice to keep them from turning brown. Toss with onion, cranberries and cabbage. Mix well

For the Apple Slaw Dressing
Beat together lime juice, mustard, sugar, parsley, salt, pepper, and olive oil. Toss dressing with Apple Slaw.

TIP: The easiest way to shred this small amount of cabbage is with a large chef’s knife or cleaver. Slice the head of cabbage in half or quarters, then very thinly across the grain.

For the Salmon Burgers
Preheat a grill, grill pan, or saute pan to medium high heat. Brush the burgers lightly with the olive oil and place on the grill or in the grill pan. If sauteing, add enough oil to the pan to cover the bottom. Grill or saute at medium high heat until lightly browned on both sides, turning once, about 3 minutes per side. When the burgers are nearly done, brush the buns with butter and toast them lightly on the cut side for about 2 minutes.

To Assemble: Place burger on the bottom of each bun. Top with the red onion and then the slaw. Place the top bun on the slaw and serve! You can also add a thin layer of mayonnaise to the top bun for extra richness.