Blt Salmon Burgers Food

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BLT SALMON BURGER



BLT Salmon Burger image

For a tasty and healthy alternative to red meat, try this salmon burger from Liran Mezan of BLT Burger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 14

2 pounds skinless boneless salmon filet, cut into 1- to 2-inch pieces
1/4 cup minced scallions, white parts only
Zest of 1 lime
Zest of 1 lemon
1/4 cup unsalted butter, room temperature
Coarse salt and freshly ground pepper
Olive oil, for griddle
6 hamburger buns with sesame seeds, split
1 pound baby arugula, washed and dried
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Zesty Tartar Sauce
Pickled Onions
1 avocado, peeled, pitted, and cut lengthwise into 18 pieces

Steps:

  • Pass salmon filet through a meat grinder fitted with a large disc or cut into 1-inch pieces and place in the bowl of a food processor; pulse until ground, 1 to 2 minutes.
  • Transfer ground salmon to a large bowl. Add scallions, lemon and lime zests; mix until well combined. Divide mixture evenly into six portions. Using a 3-inch ring mold, evenly pack one portion of the salmon mixture into ring mold to create a 3/4-inch thick patty. Repeat process with remaining salmon. Place patties on a parchment paper-lined baking sheet and transfer to refrigerator until chilled, about 15 minutes.
  • Preheat a griddle over medium-high heat. Remove salmon patties from refrigerator and brush evenly with butter; season with salt and pepper. Lightly brush griddle with oil and place patties on griddle. Cook, turning once, until medium-rare, 4 to 5 minutes. Remove patties from griddle. Brush cut sides of buns with remaining butter and place, cut side-down, on griddle until toasted, about 1 minute.
  • Place arugula in a small bowl and drizzle with olive oil and lemon juice; toss to combine.
  • Spread 1 tablespoon tartar sauce over the top half of each hamburger bun. Top tarter sauce with 1 tablespoon pickled onions, baby arugula, and 3 slices of avocado each. Place the salmon patties on the bottom half of each bun and sandwich with top half; serve immediately.

GRILLED AVOCADO BLT BURGERS



Grilled Avocado BLT Burgers image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 23

1 large sweet onion, halved and thinly sliced
1 tablespoon TABASCO Chipotle Pepper Sauce
1 tablespoon beef broth
1 tablespoon balsamic vinegar
1 tablespoon oil
1 tablespoon minced fresh garlic
1 tablespoon dark brown suga
6 1/2 ounces light garlic-and-herbs spreadable cheese
4 ounces Point Reyes blue cheese or other favorite blue cheese, crumbled
1 pound ground chuck
1 pound ground sirloin
1/3 cup minced sweet onion
1/4 cup Zinfandel
3 tablespoons minced fresh oregano, thyme, and basil (any combination)
1 1/2 teaspoons spicy seasoned salt
Vegetable oil, for brushing on the grill rack
12 California avocado slices
Balsamic vinegar, for brushing on the avocado slices
Spicy seasoned salt, for sprinkling on the avocado slices
12 pre-cooked bacon slices
6 (4 1/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices

Steps:

  • • Pairs well with Sutter Home Zinfandel.
  • Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
  • To make the caramelized onions, combine the onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove the pan from the grill and set aside.
  • To make the spread, combine the cheeses in a fire-proof saucepan, cover, and set aside.
  • To make the patties, combine the chuck, sirloin, onion, Zinfandel, herbs, pepper sauce, and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
  • When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreading consistency. Remove the saucepan from the grill and set aside.
  • During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary. During the final 30 seconds, add the bacon slices to the pan. When the avocados are nicely grilled and the bacon is crisp, remove from the grill. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.
  • To assemble the burgers, spread a generous amount of the cheese mixture over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices, and 2 bacon slices. Add the roll tops and serve.

SALMON BLT



Salmon BLT image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 25m

Yield 3 servings

Number Of Ingredients 12

6 thick slices bacon
6 slices country white bread, sliced from loaf
1 tablespoon olive oil
3 (5-ounce) piece salmon, skin removed
Lemon Mayonnaise, recipe follows
1 beef steak tomato, sliced
Salt and freshly ground black pepper
Curly leaf lettuce, for garnish
1/4 cup mayonnaise
1/2 lemon, juiced
1/4 teaspoon cayenne pepper
1 teaspoon lemon zest

Steps:

  • Cook the bacon over medium heat in a large nonstick skillet until crispy. Transfer the bacon to a paper towel lined plate. Wipe the skillet with paper towels or a clean tea towel. Add the bread slices and toast until golden brown.
  • Pat the salmon dry and season with salt and pepper.
  • Heat another nonstick skillet over medium-high heat and add oil. Once hot, add the salmon and cook about 3 minutes per side.
  • Spread the Lemon Mayonnaise on 2 pieces of bread. Season the tomato with salt and pepper, to taste. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick. Repeat with remaining ingredients and arrange the sandwiches on a serving platter.
  • Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use.

SALMON BURGERS



Salmon Burgers image

For this recipe, you'll want to grind part of the salmon in a food processor: It'll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it's best when the center remains the color of ... salmon. Two or three minutes a side usually does the trick.

Provided by Mark Bittman

Categories     dinner, weekday, burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
1/2 cup coarse bread crumbs
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce

Steps:

  • Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
  • Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
  • Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
  • Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

BLT BURGER



BLT Burger image

Make and share this BLT Burger recipe from Food.com.

Provided by Honeysuckle White a

Categories     Poultry

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1/4 cup light mayonnaise
1 tablespoon whole grain Dijon mustard
4 patties Honeysuckle White® Fresh Seasoned Turkey Patties (1 package)
salt and black pepper
4 hamburger buns (toasted or grilled)
4 leaves lettuce, washed and dried (or frisée)
4 slices beefsteak tomatoes
8 slices Honeysuckle White® Hardwood Smoked Turkey Bacon, broiled until crisp

Steps:

  • Preheat lightly oiled grill to 500-600° F.
  • In small bowl, whisk together mayonnaise and mustard.
  • Season turkey patties with salt and pepper.
  • Place patties on grill and cook for 4-5 minutes per side until cooked through and a meat thermometer reads 165° F throughout the patty.
  • Spread mayonnaise mixture on cut sides of buns.
  • Place turkey patties in buns and top each patty with 1 lettuce leaf, 1 tomato slice and 2 bacon strips.
  • *For food safety, cook to 165° F.

Nutrition Facts : Calories 176.9, Fat 7, SaturatedFat 1.2, Cholesterol 5.2, Sodium 370.4, Carbohydrate 23.6, Fiber 1.3, Sugar 3.9, Protein 4.6

SUPERHEALTHY SALMON BURGERS



Superhealthy salmon burgers image

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
2 tbsp Thai red curry paste
thumb-size piece fresh root ginger, grated
1 tsp soy sauce
1 bunch coriander, half chopped, half leaves picked
1 tsp vegetable oil
lemon wedges, to serve
2 carrots
half large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar

Steps:

  • Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
  • Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Nutrition Facts : Calories 292 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 29 grams protein, Sodium 0.83 milligram of sodium

SALMON BLT



Salmon BLT image

For a fresh take on the classic BLT sandwich, try this salmon-centered recipe from Travel Channel host Adam Richman.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

2 teaspoons wasabi paste
2 tablespoons pure maple syrup
2 teaspoons sesame oil, plus more as needed
2 (6-ounce) skinless salmon fillets
2 tablespoons unsalted butter
1 green tomato, sliced
4 slices thick-cut bacon
4 slices brioche
3 tablespoons mayonnaise
1 teaspoon fresh chopped dill
1/2 cup watercress
Prepared fig jam

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, mix together wasabi paste, maple syrup, and sesame oil until well combined. If mixture seems too thick for a glaze, add a little more sesame oil to thin.
  • Place salmon on a baking sheet and brush tops with glaze, reserving about a tablespoon. Transfer to oven; cook for 5 minutes.
  • Meanwhile, melt butter in a medium skillet over medium-high heat. Add the tomato slices and cook until crisp, about 2 minutes. Turn and continue cooking for 1 minute more. Remove from skillet and set aside.
  • Wipe skillet with a paper towel and add bacon. Cook, turning once, until crisp; transfer to a paper towel-lined plate. Set aside and reserve fat in skillet. Add bread slices to skillet; cook, turning once, until bread is toasted. Remove from skillet and set aside.
  • Remove salmon from oven and brush with remaining wasabi glaze. Set broiler to high and broil until salmon is medium-rare, about 5 minutes.
  • In a small bowl, mix together mayonnaise and dill. Spread mayonnaise mixture on one side of two slices of bread. Top with salmon, bacon, watercress, and tomatoes. Brush one side of remaining two slices of bread with fig jam and top with remaining 2 slices bread to form a sandwich; serve immediately.

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