Salmon Burgers With Tartare Mayo Food

SALMON BURGERS WITH CREAMY TARTAR SAUCE

Steps:

• Place shallot, mustard, one-fourth (4 ounces) of the salmon, 1 tablespoon of the capers, 1 tablespoon of the dill, 1 tablespoon of the tarragon, and 1 teaspoon of the lemon zest in a food processor. Pulse until mixture is mostly smooth, 5 or 6 pulses, stopping to scrape down sides as needed using a spatula. Add remaining 12 ounces salmon to food processor; pulse until salmon is chopped into about ¼-inch pieces and well combined with pureed salmon mixture, 5 to 6 pulses.
• Transfer mixture to a medium bowl. Add breadcrumbs, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper; gently mix together using your hands. Divide mixture evenly into 4 (about 4-ounce) balls; shape each ball into a 4-inch-wide, ½-inch-thick patty. Arrange on a baking sheet lined with parchment paper. Cover with plastic wrap; chill 30 minutes.
• Meanwhile, stir together mayonnaise, lemon juice, caper brine, and remaining 3 tablespoons capers, 1 tablespoon dill, 1 tablespoon tarragon, 1 teaspoon lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Cover and chill tartar sauce until ready to use.
• Heat oil in a large skillet over medium-high. Add salmon patties. Cook until golden, crisp on top and bottom, and a thermometer inserted into thickest portion of patties registers 145°F, about 3 minutes per side. Serve patties on toasted buns with tartar sauce, lettuce, and tomato slices.

SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW

Steps:

• Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
• Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
• Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
• Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
• It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
• Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.

SALMON BURGERS WITH TARTAR MAYONNAISE

Steps:

• In a small bowl, combine mayonnaise, tomatoes, parsley, capers, lemon juice and tabasco. Set aside. (This can be prepared in advance and cover it. It will be good up to 6 hours in the fridge).
• Put salmon fillet, skin side down, on a cutting board. Beginning by the tight side, with a knife, do a light incision between the skin and the flesh, to be able to hold the skin. Holding the skin firmly and putting the knife down and inclined, pull on the skin from the exterior in a movement of backwards and forwards. Cut the salmons in pieces.
• In food processor, mix salmon, 1/4 cup of the reserved tartar mayonnaise, onion, breadcrumbs, salt and pepper until salmon is finely chopped. Shape the mixture in 4 burgers of 3/4 inch thickness. (You can prepare the burgers in advance and put in an hermetic container, separating them with wax paper between each. They will be good up to the next day in the fridge).
• Set the barbecue to medium heat. Put the salmon burgers on an oiled grill and close the cover. Cook for about 10 minutes or until golden (flip them at mid-cooking).
• Meanwhile, put the slices of bread on the grill of the barbecue and cook 3 minutes or until lightly crispy (flip at mid-cooking). Put 4 slices of bread on a work surface. Garnish each one with a lettuce leaf, then with the salmon burger and remaining of tartar mayonnaise (divided in the 4). Cover with the other slices of bread.

SALMON BURGERS WITH GINGER-WASABI MAYO AND SESAME-CRUSTED FRENCH FRIES

Steps:

• Preheat the oven according to the package directions for the fries.
• Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.
• Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.
• While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.
• Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.

SALMON BURGERS

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.

SALMON BURGERS WITH GINGER-WASABI MAYO

Steps:

• Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
• Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
• Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
• Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
• While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
• To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.

SALMON BURGERS WITH WASABI MAYO

Steps:

• Place fresh salmon fillets into a food processor and chop lightly.
• In a bowl, mix together salmon, panko, mayonnaise, red peppers, green onions, ginger root, soy sauce and black pepper.
• After mixing everything together, chill for 20-30 minutes.
• Heat sesame oil in a skillet on medium heat. Use a measuring cup to scoop out 1 cup salmon mixture and drop into hot oil. (If you want to make mini salmon sliders, use a 1/4 cup scoop.).
• Use a spatula to flatten and shape into a patty.
• Fry for 3-5 minutes each side until golden brown. Remove from heat and drain on a paper towel.
• Top with wasabi mayo Recipe #2566090 and add your desired toppings.

SALMON BURGERS WITH TARTARE MAYO

Steps:

• 1. Put the salmon and lemon zest in a food processor with 1 tbsp of the tartare sauce and pulse until roughly chopped. Put in a bowl then season really well and mix in the breadcrumbs. Form into two burgers. 2. Heat a little oil in a non-stick pan. Cook the burgers for 4-5 minutes on each side until golden and just cooked through. 3. Mix the rest of the tartare sauce with the mayonnaise and a squeeze of lemon juice. 4. Serve the burgers in buns piled up with lettuce, tomato and onion and a dollop of the tartare mayo.

SALMON BURGERS WITH DILL TARTAR SAUCE

Steps:

• Place salmon fillets, 3 Tbs tartar sauce, 1 Tbs dill, salt and pepper in food processor.
• Blend using "pulse" until coarsely ground.
• Form into 2 (1/2-inch) thick patties.
• Heat grill to medium high heat.
• Whisk 1/2 cup tartar sauce, 1 Tbs dill, lemon zest in medium bowl to blend.
• Grill rolls until toasted and transfer to 2 plates and spread bottom halves generously with sauce.
• Grill patties until fish is cooked through, about 2 min per side.
• Place burgers atop sauce on rolls, top with onion slices, lettuce and the top half of the rolls.

JAMMIN SALMON BURGERS WITH DILL MAYO

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

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.