Page 153 - 2016TOHCookbook

Graffiti Sea Burger
Jehangir Mehta
JEHANGIR MEHTA is the chef/owner of Graffiti and Me and You in New York City. Known for his signature eclectic style, he uses an array of ingredients and spices to create dishes that display an interesting juxtaposition of tem- peratures, textures and tastes. Jehangir is the chef ambassador for both the National Foundation for Celiac Awareness and the Mushroom Council, and tours the country extensively to promote these causes.
INGREDIENTS
Makes 4 to 6
Pickled shiitake:
1 pound shiitake mushrooms, stemmed and sliced
6 chiles
1⁄3 cup granulated sugar
1⁄2 cup mirin
1⁄2 cup rice wine vinegar
Spicy mayonnaise:
1⁄2 cup mayonnaise
1⁄2 cup mustard
1 teaspoon finely chopped chile
PREPARATION
Burger mixture:
1 pound salmon, finely chopped 1⁄2 cup chopped yellow onion
1⁄3 cup chopped cilantro
1 tablespoon chopped Thai chiles 1 tablespoon fennel seed
3 egg yolks
1 tablespoon ground coriander 8 ounces button mushrooms, chopped
2 tablespoons vegetable oil Hamburger buns
1. To make the pickled shiitake, place the mushrooms, chiles, sugar, mirin and vinegar in a saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove from heat. Set aside and let cool.
2. To make the spicy mayonnaise, in a small bowl, combine the mayonnaise, mustard and chile. Mix well and set aside.
3. To make the burgers, in a bowl, combine the salmon, onion, cilantro, chiles, fennel seed, egg yolks, coriander and mushrooms. Form into patties.
4. Heat the oil in a large nonstick skillet over medium-high heat. Working
in batches, place the patties in the pan. Cook until browned and crisp on the outside and just cooked through in the center, 1 to 2 minutes per side or until desired doneness.
5. Spread the spicy mayonnaise onto the buns, place the burgers in between and top with pickled shiitake.
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