Pan Seared Salmon Burgers With Chipotle Mayonnaise Food

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PAN-SEARED SALMON BURGERS



Pan-Seared Salmon Burgers image

Healthy and delicious Salmon Burgers are pan-seared, meaning they're crispy on the outside and ready in under 20 minutes! They can easily be made gluten free, and they make for a delicious lunch or dinner recipe.

Provided by Erin

Categories     dinner     lunch

Time 20m

Number Of Ingredients 12

4 salmon fillets (skins removed)
2 garlic cloves
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp smoked paprika
1/4 tsp black pepper
1/3 cup panko breadcrumbs (gluten free)
1/4 cup parmesan cheese (freshly grated)
2 tbsp olive oil
2 garlic cloves (minced)
1/2 cup mayonnaise

Steps:

  • Place garlic in a food processor in pulse; then, add the salmon to combine and pour ground up salmon into a large bowl.
  • Add garlic powder, paprika, onion powder, salt, pepper, breadcrumbs, and cheese and stir to combine.
  • Use your hands to form mixture into burgers, placing them on a plate.
  • Then, heat a large skillet (I used my cast iron) over medium high heat with olive oil--at least 3 tbsp--and wait a minute or so before adding in the burgers. You may need to do this in two rounds depending on how many burgers fit in your skillet. Cover the skillet with a lid and cook burgers for 3-4 minutes per side.
  • For the aioli: Place mayo in a bowl and set aside; then, heat olive oil in a skillet and add the garlic. Cook garlic until it turns slightly golden, then pour garlic and olive oil into the bowl with the mayo; stir to combine.
  • Assemble burgers the way you would a normal burger with plenty of garlic aioli.
  • Enjoy!

Nutrition Facts : Calories 234 kcal, Sugar 1 g, Sodium 403 mg, Fat 10 g, SaturatedFat 2 g, Carbohydrate 4 g, Fiber 1 g, Protein 30 g, Cholesterol 78 mg, ServingSize 1 serving

CHIPOTLE SALMON BURGER



Chipotle Salmon Burger image

Provided by Candice Kumai

Categories     Sandwich     Low Fat     Kid-Friendly     Dinner     Lunch     Salmon     Spring     Summer     Healthy     Low Cholesterol     Small Plates

Number Of Ingredients 19

2 tablespoons olive oil mayonnaise
2 tablespoons fresh lime juice
3 tablespoons reduced- sodium tamari soy sauce
1/2 red bell pepper, seeded, ribs removed, and finely chopped
1/2 small red onion, finely chopped
2 tablespoons chipotle peppers in adobo sauce, finely chopped (omit for kids)
1/2 cup panko bread crumbs
1/2 cup flaxseed meal
1 large egg, beaten
Three 5-6-ounce cans high-quality boneless and skinless wild salmon, drained
2 tablespoons extra- virgin olive oil
For serving:
1 package regular or gluten- free mini-slider buns, toasted
12 small kale leaves, tough ribs or stems removed, torn
1/2 red onion, thinly sliced
Creamy chive sauce:
1/2 cup Greek yogurt
1/4 cup fresh chives, finely sliced on the diagonal
1 tablespoon Worcestershire sauce

Steps:

  • In a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined. Fold in the panko, flaxseed, and beaten egg. Gently fold in the salmon.
  • Divide the mixture into six equal parts and, using clean hands, shape each into a ball. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties. Place the patties into an airtight container and cover.
  • Heat a medium grill pan or cast- iron skillet over medium- high heat. Add the olive oil, reduce the heat to medium, and cook the patties, in batches, until golden brown, 2 to 3 minutes. Gently turn them over and brown the opposite sides for an additional 2 to 3 minutes. Transfer the cooked patties to a paper towel-lined plate while you prepare the sauce.
  • In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.
  • To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion.
  • Clean green tip:
  • Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers. Top with a little dollop of creamy chive sauce and watch your guests devour these bites!

PAN-SEARED SALMON BURGERS



Pan-seared Salmon Burgers image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 burgers

Number Of Ingredients 12

1.5 lbs. skinless, boneless salmon, roughly chopped
4 slices onion
4 slices tomato
8 slices cucumber
4 slices cooked bacon
2 tsp. parsley
2 tsp. chives
2 hamburger buns, buttered
salt
pepper
canola oil
mustard

Steps:

  • Mix the salmon, chives, parsley, salt and pepper together. Mold into two patties. Add the canola oil to the pan to heat. When the oil is heated, place the patties into the oil and cook for 15 minutes on each side. When the patties are golden brown, remove from pan and place on hot buttered buns. Add onion, tomatoes, bacon, cucumber, and your favorite mustard. Enjoy!

GRILLED SALMON BURGER WITH CHIPOTLE MAYO RECIPE | TRAEGER GRILLS



Grilled Salmon Burger with Chipotle Mayo Recipe | Traeger Grills image

Homemade salmon patties are grilled and loaded onto brioche with onions, lettuce, tomatoes and a homemade chipotle mayo.

Provided by Traeger Kitchen

Categories     Seafood

Number Of Ingredients 17

scallions, minced
jalapeño pepper, seeded and minced
garlic, minced
Traeger Chicken Rub
Salt
Black pepper
minced cilantro leaves
salmon, skin and pin bones removed
Mayonnaise
chipotle peppers in adobo sauce, minced, plus 1 tablespoon sauce
lime, juiced
Salt
Pepper
butter lettuce
pickled red onion
dill pickles
brioche buns, halved

Steps:

  • Combine scallions, jalapeño, cilantro, garlic, Traeger Chicken Rub, salt, and pepper in a food processor and pulse a few times to combine. Scrape down the sides of the bowl and pulse once or twice more.
  • Roughly chop the salmon and place it in the bowl of the food processor and pulse 2 to 3 times.
  • Remove salmon mixture from food processor and form into 5 patties roughly 6 ounces each.
  • Place the patties on a sheet tray and transfer them to the refrigerator for 10 to 15 minutes.
  • When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
  • Place salmon burgers directly on the grill grate and cook for 4 minutes on each side, flipping once.
  • For the Chipotle Mayo: Combine mayonnaise, chipotles and adobo sauce, lime juice, salt, and pepper in a small bowl. Mix well and refrigerate until ready to use.
  • To assemble the burgers, place the salmon burger on the bottom bun and top with lettuce, pickled red onions, pickles, and chipotle mayo, or add your favorite toppings. Enjoy!

SALMON BURGERS WITH RED PEPPER MAYO



Salmon Burgers with Red Pepper Mayo image

Keep canned salmon on hand and you'll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder for the patties, and as an irresistible topping.

Provided by Rhoda Boone

Categories     Salmon     Fish     Quick & Easy     Mayonnaise     Capers     Bell Pepper     Sandwich     Dinner     Lunch     Kid-Friendly     Seafood     Small Plates

Yield Makes 4 burgers

Number Of Ingredients 13

For the red pepper mayo:
1 cup mayonnaise
1/4 cup (packed) coarsely chopped and drained roasted red bell peppers
2 teaspoons drained capers
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
For the burgers:
1/2 cup plain breadcrumbs
1/2 teaspoon freshly ground black pepper
18 ounces canned salmon, drained, picked through, flaked
2 tablespoons vegetable oil, divided
4 hamburger buns
1/3 cup drained roasted red bell peppers, cut into 1/4" strips

Steps:

  • Make the red pepper mayo:
  • Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
  • Cook and assemble the burgers:
  • Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
  • Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
  • Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2-3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
  • Do Ahead
  • Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.

SALMON BURGERS WITH LEMON BASIL MAYO



Salmon Burgers with Lemon Basil Mayo image

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

2 pounds salmon, finely diced
1 small yellow onion, finely diced
¾ cup panko bread crumbs
1 green bell pepper, finely diced
3 cloves garlic, minced
1 egg, beaten
1 tablespoon soy sauce
1 teaspoon lemon juice
½ teaspoon salt
1 cup mayonnaise
2 cloves fresh garlic, minced
1 teaspoon dried basil
1 teaspoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon lemon pepper

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

CHIPOTLE SALMON BURGERS



Chipotle Salmon Burgers image

These are truly awesome! These burgers are rather fragile, so use a grill pan or a nonstick skillet. The patties should be shaped up to 8 hrs in advance & refrigerated, so the flavors can marry and cook just before serving. We used whole-wheat English muffins but ciabatta rolls or sesame hamburger buns will be fine. Cooking Light Magazine, June 2008 edition. Not accounted for in instructions.

Provided by Manami

Categories     Lunch/Snacks

Time 32m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon chopped fresh cilantro
3 tablespoons light mayonnaise
2 tablespoons finely chopped fresh mango
1 tablespoon finely chopped fresh pineapple
1/8 teaspoon finely grated lime rind
1/3 cup chopped green onion
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped chipotle chile, in adobo sauce
2 teaspoons fresh lime juice
1/4 teaspoon salt
1 1/4 lbs salmon fillets, skinned and cut into 1-inch pieces
cooking spray
4 English muffins
4 butter lettuce leaves

Steps:

  • PREPARE MAYONNAISE:.
  • Combine first 5 ingredients in a food processor or blender; process until smooth.
  • Transfer to a bowl; cover and chill.
  • PREPARE BURGERS:.
  • Place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped.
  • Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.
  • Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty.
  • Cover and chill 30 minutes. (The longer you wait the better!).
  • Heat a grill pan over medium-high heat.
  • Coat pan with cooking spray.
  • Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.
  • Wipe skillet with paper towels; recoat with cooking spray.
  • Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted.
  • Repeat procedure with cooking spray and remaining muffins.
  • Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty.
  • Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.

Nutrition Facts : Calories 342.3, Fat 9.7, SaturatedFat 1.8, Cholesterol 77.8, Sodium 575.4, Carbohydrate 28.6, Fiber 2.6, Sugar 3.9, Protein 33.9

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