SUPERHEALTHY SALMON BURGERS
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
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
FRESH SALMON BURGERS WITH HOISIN AND GINGER (LOW FAT)
Although you can make these in a frypan, they are definitely better grilled, I make these on both my indoor grill as well as outdoor grill, make certain to oil the grill well before cooking them. Serve these on toasted buns with mayo and lettuce and sprinkle extra hoisin sauce over them. You should get about 6-8 patties with 2 pounds of fresh salmon. You can double the amounts. Plan ahead the salmon burgers have to chill for a minimum of 3-4 hours before cooking.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 3h6m
Yield 7 salmon burgers
Number Of Ingredients 9
Steps:
- Place the salmon, hoisin and mayo in a food processor; using on/off turns blend until coarsely ground (don't over process!).
- Transfer to a bowl and add in all remaining ingredients; mix to combine.
- Shape into 6-8 patties.
- Place on a tray, cover and refrigerate for 3-4 hours.
- In a frypan or grill, cook the patties for about 3-4 minutes on each side, or until cooked.
- Delicious!
Nutrition Facts : Calories 199.9, Fat 7.6, SaturatedFat 1.2, Cholesterol 70.8, Sodium 766.6, Carbohydrate 4.9, Fiber 0.5, Sugar 2.4, Protein 26.4
SALMON BURGERS WITH HOISIN AND GINGER
Categories Fish Ginger Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Place first 4 ingredients in processor. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four 1/2-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours.
- Heat oil in large nonstick skillet over medium heat. Sauté patties until fish is cooked through, about 3 minutes per side. Meanwhile, toast hamburger buns. Spread bottom halves of buns with additional hoisin. Spread top halves with additional mayonnaise. Transfer burgers to bottom halves of bun; top each with 2 lettuce leaves and top half of bun.
FRESH SALMON BURGER
Have some fun with this tempting alternative to beef burgers! When pulsing the salmon in the food processor, do not let it get mushy- keeping some texture will make a better burger. I like to serve this with mayo that I've added some dill to or a fruit salsa or relish topping.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 28m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coarsely chop the salmon with a knife.
- Place in a food processor and pulse the machine on and off to achieve a coarse texture; do not over process.
- Lightly combine the salmon with the remaining ingredients, except the buns and garnishes.
- Form into 6 patties about 3 inches in diameter and 1 inch thick.
- Preheat coals or gas grill for grilling.
- Brush the grill with vegetable oil.
- Grill the burgers for 3 to 4 minutes per side, or until just cooked through, turning carefully.
- Serve immediately on the toasted buns with garnishes of your choice.
Nutrition Facts : Calories 383.4, Fat 12.1, SaturatedFat 2.4, Cholesterol 100.5, Sodium 398.5, Carbohydrate 28.7, Fiber 1.5, Sugar 3.4, Protein 37.5
WILD SALMON BURGERS
Try a healthier take on burgers, with a wild salmon version. It's also great covered with a cabbage slaw and wasabi mayo or served with a veg and rice bowl
Provided by Dr. Drew Ramsey
Categories Dinner
Time 25m
Number Of Ingredients 14
Steps:
- Whisk the eggs in a large bowl. Add the salmon and use a fork to mix well so no large chunks remain. Add the panko, coriander, spring onions, ginger, garlic, lime juice and soy. Mix well, and form into 4 x 1.5cm thick patties. Chill if not cooking right away.
- Heat the olive oil in a frying pan over a medium high heat, and cook the patties until golden brown and cooked through, about 4 mins per side.
- Spread mayonnaise all over the cut sides of the burger buns, add a salmon patty to each bun. Top with avocado and lettuce. Place the bun top on and serve. Recipe extracted from Eat to Beat Depression and Anxiety: Nourish Your Way to Better Mental Health in Six Weeks by Dr. Drew Ramsey, published by HarperWave, £22.
Nutrition Facts : Calories 235 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.15 milligram of sodium
SAVORY HOISIN-GINGER SALMON BURGERS
These are healthy, delicious, and a real crowd-pleaser, even folks who say they don't like salmon say they love these. You can add a slice of avocado to jazz them up too.
Provided by FH Browne
Categories Burgers
Time 4h10m
Number Of Ingredients 14
Steps:
- 1. Make sure the grill is clean, spread a double sheet of heavy-duty aluminum foil over the grill and generously spray the entire surface with nonstick grilling spray. Preheat the barbecue to medium high (350°F to 400°F).In a food processor, combine the salmon, hoisin sauce and mayonnaise.
- 2. In a food processor, combine the salmon, hoisin sauce and mayonnaise. Pulse just until coarsely ground.
- 3. Transfer the salmon mixture to a large bowl and add the Panko crumbs, parsley, onion, ginger, molasses, egg yolk, garlic, salt, and pepper. With a spatula, mix to fully combine. Shape the mixture into 6 to 8 patties.
- 4. Place the salmon patties on a plate, cover with plastic wrap, and refrigerate for 3 to 4 hours. (This is an important step.)
- 5. Grill the patties on heavy-duty foil, on a well sprayed/oiled flat grill, or in a large nonstick skillet for about 3 to 4 minutes on each side. You do not want to overcook these. The insides of the patties should be slightly pink.
- 6. Serve on toasted and buttered onion rolls, with fresh lettuce, freshly sliced tomatoes and a dab of mayonnaise on top. You may also add other garnishes of your choice.
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