Pan Seared Salmon Burgers Food

PAN-SEARED SALMON BURGERS

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!

SALMON BURGERS

Steps:

• For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside.
• Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel.
• For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper.
• To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve.

PAN-SEARED SALMON BURGERS

Steps:

• Preheat the oven to 400 degrees.
• Split the 4 buns down the center.
• Spread 1/2 tsp butter to each side of the bun. Place the bun butter side down on a large baking sheet.
• Bake the buns in the oven for 5 minutes. Remove from the oven and keep warm while cooking the salmon.
• Pat the salmon dry, then season each side of the fillets with salt and pepper.
• Heat the cast iron pan over medium heat. Add the butter and olive oil.
• When the butter has melted, place the salmon into the pan. Let cook for 4 minutes.
• Gently flip the salmon and cook on the other side for another 4 minutes.
• Place the salmon on the bottom bun. Add the sauce, tomato, arugula, more sauce, then the top bun.
• Add all the ingredients together in a small bowl and stir until combined.

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.

PAN SEARED SALMON BURGERS WITH CHIPOTLE MAYONNAISE

Steps:

• Heat oil in a heavy-bottomed skillet over medium-high heat.
• Brush agave onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork.
• Transfer to a plate and rest for 5 minutes.
• Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.
• Slather mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.