SALMON BURGERS WITH LEMON BASIL MAYO
I am not a big fish eater, but my family is - so I had to find a way of serving fish that we all liked. These salmon burgers were the perfect solution for us! Serve on hamburger buns with preferred garnish (lettuce, tomato, onion, etc.)
Provided by [email protected]
Categories Seafood Fish Salmon
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Combine salmon, onion, bread crumbs, green bell pepper, 3 cloves garlic, egg, soy sauce, 1 teaspoon lemon juice, and salt in a large bowl; mix until evenly blended. Shape salmon mixture into eight patties.
- Heat a large non-stick skillet over medium-high heat. Cook salmon patties until golden brown, 4 to 6 minutes per side.
- Whisk mayonnaise, 2 cloves garlic, basil, 1 teaspoon lemon juice, Dijon mustard, and lemon pepper in a bowl until well mixed. Serve mayonnaise mixture with salmon patties.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 10.6 g, Cholesterol 89.5 mg, Fat 33.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 5.8 g, Sodium 572.3 mg, Sugar 1.2 g
SALMON BURGERS WITH LEMON-CAPER AïOLI
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
- Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
- Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.
YUMMY LEMON SALMON BURGERS
Steps:
- In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
- In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.3 g, Cholesterol 96.7 mg, Fat 11.4 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 2.4 g, Sodium 415.5 mg, Sugar 1 g
JAMMIN SALMON BURGERS WITH DILL MAYO
I got this recipe from the food network - I watched Aaron McCargo Jr. make them and they looked and sounded so great I had to make them. Easy to do and I fixed as written except I did not have grapeseed oil so I used olive oil and eliminated the buns (strictly personal taste). I did not add any salt to either part of the recipe, and I thought they tasted great, but again that is my personal taste. We had a get together and there are some picky eaters (who would not eat fish if there was a gun to their heads) so I made a second batch where I substituted canned chicken breast and used lime zest (have one lemon hater too) and they turned out great too. I served both the salmon and chicken version with Merlotïs Green Beans with Cherry Tomatoes (recipe #30951) and lazyme Roasted New Potatoes with Red Onions (recipe #216663) it was an awesome meal with no leftovers. The dill mayo is fantastic and can be used just about any place you would use mayo.
Provided by Sandy in Dayton
Categories Lunch/Snacks
Time 25m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Dill Mayonnaise:.
- Combine all the ingredients in a small bowl and set aside.
- For the Burgers:.
- Preheat oven to 400 degrees F.
- In medium bowl, combine the parsley, onions, eggs, panko, black pepper, salt, lemon zest, and Dill Mayonnaise together. Add drained salmon and mix together. Make 4 patties and set aside.
- In a large ovenproof skillet on medium, heat 2 tablespoons of grapeseed oil. Place burger in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.
- Serve on buns with Dill Mayonnaise.
SALMON BURGERS WITH LEMON-SOUR CREAM SAUCE
This is a fast, delicious, and healthy alternative to a traditional burger. This is a great way to get kids to eat fish (although they might prefer it with ketchup & a bun instead). This recipe is from Linda Stradley, cookbook author of "What's Cooking America".
Provided by blucoat
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the Lemon-Sour Cream Sauce: In a medium bowl, combine sour cream, lemon zest, lemon juice, and sugar; mix until well blended.
- In a large bowl, combine salmon, egg, bread crumbs, onion, salt, and pepper; shape into six equal-sized patties.
- In a large frying pan over medium heat, melt butter. Add salmon patties and brown on both sides. Remove from heat, transfer onto a serving platter, and serve with Lemon-Sour Cream Sauce and lemon wedges.
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SALMON BURGERS WITH LEMON DILL SAUCE - JESSICA GAVIN
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4.5/5 (72)Calories 344 per servingCategory Entree
- If still attached, remove the skin from the fish. Cut the salmon fillet into 1-inch pieces. Trim off and discard any grey areas from beneath the fillet.
- In a small bowl, combine the mayonnaise, mustard, shallots, basil, dill, lemon zest, lemon juice, and cayenne pepper.
- Cook on the Stovetop: Heat a grill pan, large cast iron, or nonstick skillet over medium-high heat. Evenly grease the surface of the pan with about 1 tablespoon of olive oil. Once the oil is hot, add patties. Cook until golden brown, about 3 to 4 minutes. Flip and cook until the internal temperature reaches about 130ºF (54ºC), about 2 to 4 minutes.
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- In the bowl of a food processor, combine all sauce ingredients. Blend or pulse until the herbs and garlic are very finely chopped and sauce is smooth.
- Divide sauce into two parts. Put 2 Tablespoons of sauce in a large mixing bowl (to add to the salmon patties). Refrigerate all remaining sauce to use on top of the burgers).
- Wipe out the bowl of the food processor. Add salmon to the food processor in two batches and pulse until it forms pieces about the size of peas. Transfer each batch of chopped salmon to the bowl with the 2 Tablespoons of sauce. Add panko, mustard, salt, and chili powder. Gently stir until evenly combined.
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