Gingery Salmon Burgers Food

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SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS



Salmon Burgers With Ginger and Quick-Pickled Cucumbers image

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Hamburger     Cucumber     Pickles     Watercress     Mayonnaise     Green Onion/Scallion     Ginger     Food Processor     Pescatarian     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 17

1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces
5 scallions
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
1 tsp. kosher salt, plus more
1 tsp. toasted sesame oil
4 tsp. unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
½ serrano chile, very thinly sliced
1 tsp. sugar
¼ cup (or more) vegetable oil
½ cup rice flour
2 cups tender herbs (such as mint and/or cilantro)
¾ cup trimmed watercress
2 tsp. toasted sesame seeds (optional)
4 brioche buns, lightly toasted

Steps:

  • Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
  • Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
  • Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
  • Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
  • Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
  • Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

GINGERY SALMON BURGERS



Gingery Salmon Burgers image

Homemade salmon burgers are livened up by the spicy-sweet zing of fresh ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 8

5 hamburger buns
1 skinless salmon fillet (1 pound), cut into 1-inch pieces
3 tablespoons minced peeled fresh ginger
1 tablespoon Dijon mustard
1/3 cup minced fresh chives
Coarse salt and pepper
2 tablespoons olive oil
Toppings, such as mayonnaise and lettuce

Steps:

  • In a food processor, pulse 1 bun until coarse crumbs form; transfer to a plate. Add salmon to processor and pulse until coarsely chopped but not pureed. Transfer to a bowl and add 1/3 cup breadcrumbs, ginger, mustard, chives, 1 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Form into 4 patties, then coat with remaining breadcrumbs.
  • In a large nonstick skillet, heat oil over medium. Add patties and cook until golden brown outside and opaque throughout, 4 minutes per side. Drain on a paper-towel-lined plate. Serve burgers in remaining buns with desired toppings.

Nutrition Facts : Calories 402 g, Fat 17 g, Fiber 1 g, Protein 31 g, SaturatedFat 3 g

SALMON BURGERS WITH GINGER MUSTARD MAYONNAISE



Salmon Burgers with Ginger Mustard Mayonnaise image

Categories     Sandwich     Ginger     Mustard     Sauté     Quick & Easy     Mayonnaise     Salmon     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 14

For Mayonnaise
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
3/4 teaspoon finely grated peeled fresh gingerroot
1/2 teaspoon soy sauce
For Salmon Burgers
3/4 pound salmon fillet, skin discarded
1 tablespoon Dijon mustard
2 teaspoons finely grated peeled fresh gingerroot
1 teaspoon soy sauce
2 teaspoons vegetable oil
2 hamburgers buns, cut sides toasted lightly
2 thin slices sweet onion
2 slices vine-ripened tomato

Steps:

  • Make Mayonnaise:
  • In a small bowl whisk together mayonnaise ingredients.
  • Make Salmon Burgers:
  • Discard any bones in salmon and finely chop salmon by hand. In a bowl stir together salmon, mustard, gingerroot, soy sauce, and salt and pepper to taste and form into two 3-inch patties.
  • In a non-stick skillet heat oil over moderate heat until hot but not smoking and sauté patties 4 minutes on each side, or until just cooked through.
  • Transfer salmon burgers to buns and top with mayonnaise, onion, and tomato.

FRESH SALMON BURGERS WITH HOISIN AND GINGER (LOW FAT)



Fresh Salmon Burgers With Hoisin and Ginger (Low Fat) image

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

2 lbs salmon fillets, boneless and skinless
3 -4 tablespoons hoisin sauce
1/4 cup reduced-fat mayonnaise
3 tablespoons finely chopped fresh parsley
1/3 cup chopped green onion
3 -4 tablespoons minced fresh ginger
2 -3 fresh minced garlic cloves
1 1/2 teaspoons salt
black pepper

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 GINGER-WASABI MAYO



Salmon Burgers With Ginger-Wasabi Mayo image

Make and share this Salmon Burgers With Ginger-Wasabi Mayo recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 42m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs fresh salmon fillets, pin bones and skin removed
2 garlic cloves, chopped
fresh ginger, grated (3-inch piece)
3 tablespoons tamari
2 scallions, chopped (white and green part)
1/2 small red bell pepper, finely chopped
2 teaspoons sesame oil
2 teaspoons McCormick's Montreal Brand steak seasoning
coarse black pepper
1 tablespoon canola oil
1/2-3/4 cup mayonnaise
2 tablespoons wasabi paste
1 lime, juice of
4 sesame kaiser rolls, split and toasted
red leaf lettuce

Steps:

  • Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
  • Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
  • Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
  • Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
  • While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
  • To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.

Nutrition Facts : Calories 547.7, Fat 24, SaturatedFat 3.3, Cholesterol 96.3, Sodium 1389.1, Carbohydrate 40.2, Fiber 1.9, Sugar 3.9, Protein 41.7

ASIAN SALMON BURGERS WITH ORANGE-GINGER SLAW



Asian Salmon Burgers With Orange-Ginger Slaw image

These salmon burgers are a great summer meal because they're easy, delicious and ready in 15 minutes!

Provided by Cooking Creation

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 24

1 1/4 lbs center-cut salmon, finely minced
4 green onions, diced
1 tablespoon freshly squeezed lime juice
2 large eggs
2 garlic cloves, finely minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fresh ginger, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon pepper
1/2 teaspoon brown sugar
1/4 teaspoon soy sauce
1 cup seasoned breadcrumbs
4 hamburger buns
sliced tomatoes
1/3 cup shredded green cabbage
1/3 cup shredded red cabbage
1/3 cup shredded carrot
1/4 cup plus 1 tbsp orange juice
1/4 teaspoon fresh ginger, finely minced
1/8 teaspoon garlic powder
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 pinch pepper
salt, for sprinkling

Steps:

  • Preheat grill over medium-high heat.
  • Make the slaw. In a large bowl, combine the green cabbage, red cabbage, carrots, orange juice, ginger, garlic powder, soy sauce, sesame oil and pepper. Cover and chill.
  • In a large bowl, combine the salmon, green onions, lime juice, eggs, garlic, pepper flakes, ginger, sesame oil, pepper, brown sugar, soy sauce, and breadcrumbs. Form into 4 patties. Lightly sprinkle both sides of the patties with salt.
  • Grill 4 minutes per side, or to desired doneness. Assemble the burgers. Give the Asian slaw a stir. Place the salmon burgers on the hamburger buns, top with the slaw and sliced tomato.
  • Enjoy!

Nutrition Facts : Calories 479.4, Fat 13.2, SaturatedFat 2.9, Cholesterol 158.2, Sodium 621.5, Carbohydrate 47.2, Fiber 3.3, Sugar 7.7, Protein 40.8

SALMON BURGERS WITH SPINACH AND GINGER



Salmon Burgers with Spinach and Ginger image

Categories     Ginger     Leafy Green     Quick & Easy     Salmon     Fall     Pan-Fry     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 lb salmon fillet, skinned
4 oz baby spinach, coarsely chopped (3 cups)
3 scallions, minced
1 tablespoon finely grated peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
1 tablespoon soy sauce
Vegetable oil for brushing skillet
2 tablespoons pickled ginger

Steps:

  • Cut salmon into 1/4-inch dice, then stir together with spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.
  • Beat together egg white and soy sauce in a small bowl and stir into salmon mixture, then form into 4 (1/2-inch-thick) patties.
  • Heat a 12-inch nonstick skillet over moderate heat until hot and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total.
  • Serve each burger topped with 1 1/2 teaspoons pickled ginger.

SALMON BURGERS WITH HOISIN AND GINGER



Salmon Burgers with Hoisin and Ginger image

Categories     Fish     Ginger     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 pound skinless boneless salmon fillet, cut into 1-inch pieces
1/4 cup fresh cilantro leaves
2 tablespoons hoisin sauce
2 tablespoons mayonnaise
1/4 cup chopped green onions
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 teaspoons oriental sesame oil
4 large sesame-seed hamburger buns
Additional hoisin sauce
Additional mayonnaise
8 butter lettuce leaves

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.

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

ASIAN SALMON BURGERS



Asian Salmon Burgers image

Make and share this Asian Salmon Burgers recipe from Food.com.

Provided by BakinBaby

Categories     Lunch/Snacks

Time 25m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 11

1 lb skinless salmon fillet (cut into chunks)
1/4 cup whole wheat bread crumbs
1 egg
2 garlic cloves (chopped)
2 teaspoons reduced sodium soy sauce
1/2 teaspoon dark sesame oil
2 scallions, chopped
4 tablespoons ginger
2 tablespoons toasted sesame seeds
4 whole grain buns, toasted
1/4 cup Baby Spinach

Steps:

  • 1. Put salmon, bread crumbs, egg, garlic, soy sauce, oil, scallions, and 2 tablespoons of the ginger in food processor. Pulse until coarsely chopped. Form into 4 equal (3" diameter) patties. Sprinkle tops with sesame seeds.
  • 2.Heat large nonstick frying pan coated with cooking spray over medium heat. Put patties sesame-seed-side down in pan. Cook 5 minutes. Flip and cook until done, 5 minutes longer.
  • 3.Serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger.

WILD SALMON BURGERS



Wild salmon burgers image

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

2 large eggs
2 x 212g cans wild salmon, drained
60g panko breadcrumbs
2 tbsp finely chopped coriander
2 spring onions, finely chopped
1 thumb-sized piece ginger, peeled and finely grated
2 garlic cloves, grated
1 large lime, juiced
2 tbsp low-sodium soy sauce
1 tbsp extra virgin olive oil
4 burger buns
mayonnaise
1 large avocado, thinly sliced
lettuce leaves

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

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