Arctic Circle Hamburger Sauce Recipes

ARCTIC CHAR BURGERS

Steps:

• Toss the cucumber and onions together in a medium bowl. Combine the vinegar, sugar and 1/4 cup water in a small saucepan and bring to a boil. Pour the hot vinegar mixture over the vegetables and toss. Chill until ready to serve.
• Chop half of the arctic char into rough 1/2-inch chunks. Cut the remainder into a 1/4-inch dice. Put the larger pieces in a food processor and add the mustard and pulse to make a chunky paste. Transfer the paste to a bowl and stir in the rest of the arctic char, the capers, dill, lemon zest and some salt. Form the mixture into four patties, each about 4-inches in diameter.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown on the bottom, about 1 1/2 minutes. Flip and cook the other side until golden brown, about 1 1/2 minutes.
• Put a slice of tomato on the bottoms of each bagel thin and sprinkle with salt. Top each with 1/2 cup of the arugula and a burger. Using a slotted spoon, scoop up some of the pickled cucumbers and onions and mound on top. Cover with bagel tops and serve.

ARTIC CIRCLE SAUCE CLONE

Steps:

• mix together (equal amounts of) above ingredients.

FRY SAUCE

Steps:

• Whisk together the mayonnaise, ketchup, pickle juice, garlic powder, paprika and cayenne in a small bowl until smooth.

THE BEST HAMBURGER RECIPE (AND AMAZING SECRET SAUCE)

Steps:

• In a large bowl, combine the ground beef, shredded cheese, bbq sauce, and seasonings. Don't add too much bbq sauce or the patties will have a hard time taking shape. Shape patties that are about 1 inch thick (about 5 patties). (You can also freeze the patties after shaping them for about 1 hour to help them hold their shape.)
• Turn grill up to high and let it get hot.
• Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it does not burn. Then flip the burger over and cook until done.
• For the sauce, combine all sauce ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
• Assemble the burgers and serve with the special sauce and other hamburger toppings of choice.

BAKED TATER WEDGES AND UTAH'S FAMOUS FRY SAUCE

Steps:

• Preheat oven to 450 degrees.
• Add your oil to a baking sheet with sides.
• Cut each potato into 8 wedges.
• Combine all dry ingredients into bag (either Ziploc or paper) and add a few potatoes at a time. Shake to coat well.
• Place the potatoes coated side down into the oil in the pan.
• Continue doing this until all the potatoes have been coated and placed in the oil.
• Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and then sprinkle with a little kosher salt. Serve hot.

ARCTIC CHAR BURGERS

Steps:

• If the char is frozen, thaw at room temperature for about 30 minutes before chopping. If it's raw, freeze for 30 minutes before chopping. Chop into 1/4-inch cubes and transfer to a medium mixing bowl.
• Gently fold in the panko, scallions, bell pepper, horseradish, egg white, furikake, salt and pepper.
• Divide the mixture into 4 portions and shape into 3/4-inch-thick patties. Cover and refrigerate for 30 minutes.
• Over medium-high heat, heat the vegetable oil in a 12-inch seasoned cast-iron or other nonstick pan until the oil shimmers. Add the patties and cook for 4 minutes, or until lightly browned. Flip and cook for another 3 to 4 minutes.
• Move the patties to a plate to rest for about 3 minutes, then serve on onion buns. Toasting the buns and adding a squeeze of the Japanese-style mayonnaise is optional but recommended.

SECRET BURGER SAUCE

Steps:

• Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your hamburger!