Salmon Burgers Food

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SALMON BURGERS



Salmon Burgers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 burgers

Number Of Ingredients 19

1 large egg
2 tablespoons mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon seafood seasoning, preferably Old Bay
1/2 lemon, juiced
Hot sauce, to taste
Two 6-ounce cans pink salmon in oil or spring water, drained
4 scallions, sliced thin
1/2 cup panko breadcrumbs
1/4 cup olive oil
1/2 cup mayonnaise
1/2 lemon, juiced
2 teaspoons chopped capers
Hot sauce, to taste
Kosher salt and freshly ground black pepper
4 whole-wheat buns, toasted
1/4 head green leaf lettuce
4 slices tomato
1/2 cup pickle slices

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.

SALMON BURGERS



Salmon Burgers image

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

1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
1/2 cup coarse bread crumbs
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce

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



Salmon Burgers image

Delicious and quick burgers!

Provided by flamingo1012

Categories     Seafood     Fish     Salmon

Time 25m

Yield 4

Number Of Ingredients 8

1 (14.75 ounce) can salmon, drained and flaked
¾ cup rolled oats
½ onion, sliced
1 egg
½ lemon, juiced
1 tablespoon Dijon mustard
salt and ground black pepper to taste
1 teaspoon vegetable oil

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

FRESH SALMON BURGERS



Fresh Salmon Burgers image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

5 hamburger buns
1 1/4 pounds skinless salmon fillet (preferably wild-caught)
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons finely chopped jalapeno
1 teaspoon finely grated lemon zest
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Vegetable oil, for the grill grates
Green leaf lettuce
Sliced tomato
Sliced red onion
Pickles
Mustard
Mayonnaise

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.

SUPERHEALTHY SALMON BURGERS



Superhealthy salmon burgers image

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

4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
2 tbsp Thai red curry paste
thumb-size piece fresh root ginger, grated
1 tsp soy sauce
1 bunch coriander, half chopped, half leaves picked
1 tsp vegetable oil
lemon wedges, to serve
2 carrots
half large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar

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



Salmon Burgers image

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

1 (15 1/2 ounce) can alaska pink salmon
1/2 cup egg substitute or 2 eggs, lightly beaten
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 medium jalapeno pepper, seeded and chopped
1 teaspoon grated lemon zest
1/2 cup oat bran
1/4 cup skim milk
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper
4 -5 wheat hamburger buns

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

SALMON BURGERS



Salmon Burgers image

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

6 ounces canned salmon, skinless & boneless
1/4 cup dry breadcrumbs
1/4 cup onion, chopped finely
2 tablespoons mayonnaise (optional)
1 egg, beaten
1 teaspoon lemon juice
1 teaspoon parsley flakes
1/8 teaspoon garlic salt
cooking spray or oil

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

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