SALMON BURGERS
For this recipe, you'll want to grind part of the salmon in a food processor: It'll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it's best when the center remains the color of ... salmon. Two or three minutes a side usually does the trick.
Provided by Mark Bittman
Categories dinner, weekday, burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
- Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
- Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
- Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
SALMON BURGERS
Steps:
- Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
- Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 12.9 g, Cholesterol 91.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 2.4 g, Sodium 484.5 mg, Sugar 1 g
SALMON BURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 burgers
Number Of Ingredients 19
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.
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.
PERFECT SALMON BURGERS
Provided by Food Network Kitchen
Time 1h
Yield 4 burgers
Number Of Ingredients 12
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.
PRAWN & SALMON BURGERS WITH SPICY MAYO
These prawn and salmon burgers are not only fabulously tasty, they're healthy too, being rich in omega-3. Make them for the family in just 25 minutes
Provided by Elena Silcock
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
- Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
- Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.
Nutrition Facts : Calories 504 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium
SALMON BURGERS WITH RED PEPPER MAYO
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
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.
WILD SALMON BURGERS
Try a healthier take on burgers, with a wild salmon version. It's also great covered with a cabbage slaw and wasabi mayo or served with a veg and rice bowl
Provided by Dr. Drew Ramsey
Categories Dinner
Time 25m
Number Of Ingredients 14
Steps:
- Whisk the eggs in a large bowl. Add the salmon and use a fork to mix well so no large chunks remain. Add the panko, coriander, spring onions, ginger, garlic, lime juice and soy. Mix well, and form into 4 x 1.5cm thick patties. Chill if not cooking right away.
- Heat the olive oil in a frying pan over a medium high heat, and cook the patties until golden brown and cooked through, about 4 mins per side.
- Spread mayonnaise all over the cut sides of the burger buns, add a salmon patty to each bun. Top with avocado and lettuce. Place the bun top on and serve. Recipe extracted from Eat to Beat Depression and Anxiety: Nourish Your Way to Better Mental Health in Six Weeks by Dr. Drew Ramsey, published by HarperWave, £22.
Nutrition Facts : Calories 235 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 1.15 milligram of sodium
FRESH SALMON BURGER
Have some fun with this tempting alternative to beef burgers! When pulsing the salmon in the food processor, do not let it get mushy- keeping some texture will make a better burger. I like to serve this with mayo that I've added some dill to or a fruit salsa or relish topping.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 28m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coarsely chop the salmon with a knife.
- Place in a food processor and pulse the machine on and off to achieve a coarse texture; do not over process.
- Lightly combine the salmon with the remaining ingredients, except the buns and garnishes.
- Form into 6 patties about 3 inches in diameter and 1 inch thick.
- Preheat coals or gas grill for grilling.
- Brush the grill with vegetable oil.
- Grill the burgers for 3 to 4 minutes per side, or until just cooked through, turning carefully.
- Serve immediately on the toasted buns with garnishes of your choice.
Nutrition Facts : Calories 383.4, Fat 12.1, SaturatedFat 2.4, Cholesterol 100.5, Sodium 398.5, Carbohydrate 28.7, Fiber 1.5, Sugar 3.4, Protein 37.5
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.
SUPERHEALTHY SALMON BURGERS
If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
- Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.
Nutrition Facts : Calories 292 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 29 grams protein, Sodium 0.83 milligram of sodium
SALMON BURGERS
I like canned salmon a lot, and I like that this recipe keeps it light. That it only takes a few minutes to make is a huge bonus too.
Provided by karen
Categories Lactose Free
Time 15m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine all ingredients.
- Shape into 4 burgers.
- Fry in a non-stick pan coated with cooking spray or a small amount of oil until lightly browned on both sides.
- Serve on a bun or with cocktail sauce.
Nutrition Facts : Calories 107.3, Fat 3.6, SaturatedFat 0.8, Cholesterol 81.4, Sodium 237.9, Carbohydrate 6.1, Fiber 0.5, Sugar 0.9, Protein 12.4
SALMON BURGERS
The recipe was adapted from a recipe that I found in Best of the Best from Alaska Cookbook. These are really good and can be served with tartar sauce on the side or on a whole wheat bun.
Provided by PaulaG
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 260.1, Fat 6.1, SaturatedFat 1.2, Cholesterol 46.5, Sodium 277.3, Carbohydrate 27, Fiber 2.9, Sugar 3.7, Protein 26.4
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