Tartar Topped Grilled Salmon Burgers Food

TARTAR-TOPPED GRILLED SALMON BURGERS

Steps:

• In small bowl, mix salmon, bread crumbs and bell pepper, breaking up salmon with spoon. Stir in remaining burger ingredients until well mixed.
• Line cookie sheet with waxed paper. Shape salmon mixture into 4 patties, each about 1/2 inch thick. Place on waxed paper. Refrigerate 1 hour. Meanwhile, in small bowl, mix all tartar sauce ingredients. Refrigerate until ready to serve.
• Spray grill rack with cooking spray. Heat gas or charcoal grill. Cover and grill burgers over medium heat 6 to 8 minutes, turning once, until heated through. Serve with tartar sauce.

SALMON BURGERS WITH DILL TARTAR SAUCE

Steps:

• Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.

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 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.

GRILLED SALMON WITH TARTAR SAUCE

Steps:

• In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.