Grilled Salmon Burgers Food

PERFECT SALMON BURGERS

Steps:

• Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
• Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
• Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
• Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

5-INGREDIENT GRILLED SALMON BURGERS WITH SRIRACHA MAYONNAISE

Steps:

• For the burgers: Cut parchment or waxed paper into four 6-inch squares. Chop the scallions in a food processor. Add the salmon, lemon zest and juice, and pulse until finely chopped, with some small pieces remaining. Divide the salmon into four mounds on the parchment squares. Shape the salmon into patties, about 4 1/2-inches wide, being mindful not to over handle. Either cook right away or cover and refrigerate the burgers for a few hours before cooking.
• When ready to cook, preheat grill to medium heat, 375 to 400 degrees F.
• Sprinkle the tops of the burgers with salt and pepper. Grease the preheated grill with oil and carefully flip the burgers onto the grill, parchment-side up. Peel off the parchment and sprinkle the other side of burgers with salt and pepper. Cook until the centers begin to turn pale pink and the burgers release from the grill, about 5 minutes. Flip and cook through, about 3 minutes. For the mayonnaise: Combine the mayonnaise and Sriracha.
• Serve the burgers in buns or lettuce wraps. Top with the mayonnaise and serve with the lemon wedges.

GRILLED NORWEGIAN SALMON BURGERS

Steps:

• Defrost Salmon patties for 10 minutes (Note: It's possible to cook the patties from frozen but it will be better to defrost the patties for at least 10 minutes, avoid a total defrost as the patties are made without any fillers or binders).
• Pre-heat grill (You may use a frying pan or wok).
• Add in half a stick of butter over medium heat.
• Place patties onto grill or frying pan, remember to keep the heat to medium as salmon meat is very delicate, you do not want to over-cook it.
• Flip the patties occasionally for about 8 - 10 minutes and you will have a succulent patty ready to serve.
• Sprinkle ground black pepper onto both sides of the patties.
• At this stage, you may start to brush some teriyaki sauce onto the patties and then add 1-2 slices of pickled gherkins and sliced tomotoes.
• Serve with the burger buns and that's it.

SALMON BURGERS

Steps:

• Drain the salmon, reserving the liquid.
• Flake salmon and remove any skin or bones.
• Combine the salmon, egg substitute, onion, peppers, lemon peel, oat bran, lemon juice and seasonings.
• Mix well and add milk with enough resered liquid to make moist patties that hold together well.
• Form into 4 to 5 patties and pan-fry in a lightly oiled skillet for about 5 minutes or until lightly browned; turning halway through the cooking time.
• These can be served on whole-wheat hamburger buns with your choice of toppings.