20 Minute Salmon Burgers Food

20 MINUTE FRESH SALMON BURGERS

Steps:

• In a food processor, pulse the bread for 40-60 seconds until the bread resembles coarse crumbs. Pour the crumbs in a large bowl. Add the salmon chunks to the food processor and pulse until the salmon is ground and sticks together (about 30-60 seconds). Add the salmon to the large bowl.
• To the salmon and breadcrumbs add the remaining ingredients: lemon juice, red onion, mayonnaise, mustard, fresh herbs, salt and pepper. Stir the ingredients together.
• Form the ingredients into hamburger patties.
• In a large skillet (I use a large cast iron skillet), over medium-high heat, melt 1 tablespoon of butter or olive oil. Once the pan is hot, add the salmon burgers and cook for 5 minutes on each side, until lightly brown.
• Serve warm with lemon wedges (optional).

FRESH SALMON BURGERS

Steps:

• Preheat a grill to medium-high.
• Tear one of the hamburger buns into small pieces and pulse in a food processor until finely ground. Cut the salmon fillet in half. Cut one half into large chunks and the other half into small dice. Add the large chunks to the food processor with the bread crumbs and add the mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is ground to a paste. Transfer the mixture to a medium bowl and stir in the diced salmon; fold in the chives and parsley.
• Form the salmon mixture into four 3/4-inch-thick patties.
• Lightly oil the grill grates. Grill the patties, turning once, until well-marked on both sides and just cooked through, 4 to 5 minutes per side.
• Meanwhile, split and lightly toast the 4 remaining buns.
• Assemble burgers with the lettuce, tomato, red onion, pickles, mustard and mayonnaise.

20-MINUTE SALMON BURGERS

Steps:

• 1. Preheat a charcoal or gas grill for direct cooking over medium-high heat. Brush salmon burgers with olive oil; let stand at room temperature while grill is preheating.
• 2. Grill burgers for 6 to 8 minutes or until done (160 degrees), turning once halfway through.
• 3. To serve, line bun bottoms with red onion and dill. Add cooked salmon burger to each bun bottom. Top with tomato, arugula, green onion, and chili garlic sauce. Add bun tops. Serve with lemon wedges, if desired.