SALMON BURGERS WITH SRIRACHA-SESAME MAYO
Pulsing skinless salmon in a food processor makes homemade salmon burgers easier and fresher than ever. These are flavored with red onion and jalapeno, but you can add almost any aromatic you'd like. A spicy sesame-laced mayonnaise takes these burgers to the next level.
Provided by Justin Chapple
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill pan, large cast-iron skillet or grill over medium-high heat. Oil the grill grates if using a grill.
- Cut the salmon into 1- to 2-inch chunks and transfer to a food processor. Pulse in 1-second intervals until the salmon is finely ground but not yet a paste. Scrape the salmon into a medium bowl. Add the panko, minced onion, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Form the mixture into 4 patties.
- Brush the salmon patties with oil and cook until nicely browned on the bottom, 3 to 4 minutes. Flip the patties and cook until browned and firm to the touch, 3 to 4 minutes longer.
- Meanwhile, whisk together the mayonnaise, sriracha and sesame oil in a small bowl; season with salt and pepper.
- Transfer the salmon patties to a plate or baking sheet; tent with foil. On the grill, grill pan or in the skillet, toast the buns until lightly browned, 1 to 2 minutes. Put the salmon patties in the buns. Top the patties with sriracha-sesame mayo, lettuce, sliced onion and cucumber and serve.
JALAPENO SALMON BURGERS
OK I admit it... I love canned salmon. The redder the better, canned sockeye salmon is tops for me. This recipe cried out for a 14-15 ounce can of salmon & that's how I'll continue to make it. I appreciate a salmon patty sans bread for this time of year as well. I skipped the pita & served with some slowly simmered spicy black beans & a fast canned tomato salsa. High protein, great taste & low carb, low fat. Just what the doctor ordered. Included the original recipe (with it's 90 minute freeze of the salmon) for those who want to make as it was originally conceived. From the Chicago Tribune's 10 best of the Year: "one of the best cookbooks of the year, "Fish Without a Doubt," by Rick Moonen and Roy Finemore."
Provided by Busters friend
Categories < 4 Hours
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Cut the semi-frozen salmon into 1/3-inch dice. Place salmon, green onions, bell pepper, jalapeno, sour cream, red pepper sauce, 1/2 teaspoons of the salt and black pepper to taste in medium bowl; fold together with a spatula. Add the egg white; fold in gently but thoroughly. (The mixture will be loose.).
- Heat the oil in a large oven-proof non-stick skillet over medium-high heat; form the fish into 4 burgers. Slide the burgers into the skillet, reshaping, if necessary with a spatula. Cook to set bottoms, 1 minute. Place skillet in oven; bake until tops are opaque and milky, about 5 minutes. Remove skillet from oven; let burgers rest in skillet 5 minutes.
- Meanwhile, split the pitas; brush the insides with olive oil. Grill or toast pitas until hot. Mash the avocado in a small bowl; stir in lime juice and remaining 1/8 teaspoons of the salt. Put each burger on a pita half; divide avocado to top the burgers. Top with remaining pita halves.
Nutrition Facts : Calories 446.2, Fat 17.9, SaturatedFat 3.2, Cholesterol 61.8, Sodium 800.9, Carbohydrate 41, Fiber 5.5, Sugar 2.3, Protein 30.8
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.
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