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
BLT SALMON BURGER
For a tasty and healthy alternative to red meat, try this salmon burger from Liran Mezan of BLT Burger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 14
Steps:
- Pass salmon filet through a meat grinder fitted with a large disc or cut into 1-inch pieces and place in the bowl of a food processor; pulse until ground, 1 to 2 minutes.
- Transfer ground salmon to a large bowl. Add scallions, lemon and lime zests; mix until well combined. Divide mixture evenly into six portions. Using a 3-inch ring mold, evenly pack one portion of the salmon mixture into ring mold to create a 3/4-inch thick patty. Repeat process with remaining salmon. Place patties on a parchment paper-lined baking sheet and transfer to refrigerator until chilled, about 15 minutes.
- Preheat a griddle over medium-high heat. Remove salmon patties from refrigerator and brush evenly with butter; season with salt and pepper. Lightly brush griddle with oil and place patties on griddle. Cook, turning once, until medium-rare, 4 to 5 minutes. Remove patties from griddle. Brush cut sides of buns with remaining butter and place, cut side-down, on griddle until toasted, about 1 minute.
- Place arugula in a small bowl and drizzle with olive oil and lemon juice; toss to combine.
- Spread 1 tablespoon tartar sauce over the top half of each hamburger bun. Top tarter sauce with 1 tablespoon pickled onions, baby arugula, and 3 slices of avocado each. Place the salmon patties on the bottom half of each bun and sandwich with top half; serve immediately.
TERIYAKI SALMON BURGER RECIPE BY TASTY
Here's what you need: salmon fillet, soy sauce, mirin, sake, sugar, rice, sesame oil, green leaf lettuce, mayonnaise
Provided by Daiki Nakagawa
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine. Add the salmon and marinate for 15 minutes.
- For the sauce, combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine.
- Heat a pan over medium-high heat and add a splash of salad oil. Add the marinated salmon and cook until both sides are cooked through, about 3 minutes.
- Add the reserved marinade to the pan. Stir until the salmon is fully coated in the glaze.
- Form the rice into four patties.
- Heat another pan over medium-high heat and add the sesame oil. Add the rice "buns" and cook until the outside is crispy, about 5 minutes.
- Top the rice "bun" with a piece of green leaf lettuce, salmon, mayonnaise, and top with another rice "bun." Repeat with remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 32 grams, Fat 26 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
TERIYAKI SALMON BURGER LETTUCE WRAPS
Steps:
- 1. In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
- 2. Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
- 3. Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.
DELUXE SALMON BURGER
Had this tonight it was so good I just had to share. It is based on Rachael Ray's Salmon Cakes with modifications by me.
Provided by alleycatb
Categories Kid Friendly
Time 40m
Yield 6-8 paddies, 4-6 serving(s)
Number Of Ingredients 28
Steps:
- Rinse and spin salad greens of your choice and place in salad bowl.
- Drain salmon and fluff with a fork in a medium mixing bowl.
- Add crackers and mix well.
- Add the rest of the ingredients up until and including cayenne pepper sauce.
- Zest lemon into bowl and mix well and form into 1 inch thick patties.
- Heat oil on a medium-high burner.
- Mix mayonnaise, chili sauce, corn, apple, ketchup, and dill in a bowl.
- Toss coarse salt with salad greens; drizzle with lemon juice and toss again. Drizzle with olive oil and divide on plates.
- Fry salmon burgers until golden brown. Flip and brown other side; drain briefly on a paper towel.
- Place burgers on top of salad greens and dollop mayonnaise sauce on top of burgers.
- Makes about 7 burgers.
Nutrition Facts : Calories 358.4, Fat 18.1, SaturatedFat 3.2, Cholesterol 139.7, Sodium 989.2, Carbohydrate 25.2, Fiber 4.3, Sugar 9.1, Protein 23.8
CHIPOTLE SALMON BURGER
Provided by Candice Kumai
Categories Sandwich Low Fat Kid-Friendly Dinner Lunch Salmon Spring Summer Healthy Low Cholesterol Small Plates
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk together the mayonnaise, lime juice, and soy sauce. Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined. Fold in the panko, flaxseed, and beaten egg. Gently fold in the salmon.
- Divide the mixture into six equal parts and, using clean hands, shape each into a ball. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties. Place the patties into an airtight container and cover.
- Heat a medium grill pan or cast- iron skillet over medium- high heat. Add the olive oil, reduce the heat to medium, and cook the patties, in batches, until golden brown, 2 to 3 minutes. Gently turn them over and brown the opposite sides for an additional 2 to 3 minutes. Transfer the cooked patties to a paper towel-lined plate while you prepare the sauce.
- In a small bowl, whisk together the yogurt, chives, and Worcestershire sauce.
- To serve, place each burger on a toasted bun, smear on a dollop of the sauce, and layer on the kale and thinly sliced red onion.
- Clean green tip:
- Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite- size party appetizers. Top with a little dollop of creamy chive sauce and watch your guests devour these bites!
TERIYAKI SALMON BURGER
Make and share this Teriyaki Salmon Burger recipe from Food.com.
Provided by Becca Bricker
Categories Summer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large resealable bag, combine the first 5 ingredients; add salmon. Seal bag and turn to coat; refrigerate 1 hour.
- Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into 4 patties; cover and refrigerate 1 hour.
- Coat grill rack with non-stick spray before starting the grill. Grill patties, uncovered, over medium heat for 6-7 minutes. Turn and grill 3-5 minutes or until meat thermometer reads 140 degrees.
- Spread 1 1/2 tsp of mayonnaise on each bun. Serve patties on buns with lettuce, tomato, and onion.
Nutrition Facts : Calories 293.1, Fat 5.9, SaturatedFat 1.2, Cholesterol 37.4, Sodium 855.1, Carbohydrate 37.2, Fiber 1.9, Sugar 14, Protein 22
TERIYAKI SALMON BURGER
Steps:
- For Burgers-Dice the salmon into 1/2-inch thick cubes. Place in a mixing bowl. Add teriyaki sauce, and toss gently. Let stand for 5 minutes. Place in workbowl of food processor. Process to a thick, pasty consistency, but don't overprocess. Empty into a mixing bowl. Fold in chopped scallions. Form into 4 patties. Grill until medium-well on both sides, and garnish with tamarind sauce (recipe below). Serve in buns of your choice. For sauce In a saucepan, stir together the tamarind paste, ginger, 2 3/4 cups water, sugar, chili sauce and Thai fish sauce. Bring to boil, reduce heat and simmer 30 minutes. Drain and discard solids. In a separate bowl, stir cornstarch with remaining water. Whisk well. Return tamarind mixture to pan, bring to boil, and whisk in cornstarch mixture. Whisk in ketchup and allow to cool.
SESAME SEED-CRUSTED SALMON BURGER WITH YOGURT SAUCE
Categories Sandwich Fish Low Fat Quick & Easy Low Sodium Backyard BBQ Lunch Healthy
Yield 4 burgers
Number Of Ingredients 14
Steps:
- 1. combine salmon, spinach, panko, 1 Tbsp lemon juice, ginger, soy sauce, 1 Tbsp sesame seed, salt, and pepper in a large bowl 2. Form mixture into 4 3 1/2 in patties. 3. Place remaining sesame seed of plate and dip one sie of patties to coat 4. stir together yogurt, dill, garlic, and remaining lemon juice in a small bowl 5. preheat a lightly oiled grill pan over medium heat until hot, not smoking. Cook burgers over medium heat, turning, 3-4 times/side or until golden brown and cooked through. 6. Grill buns, cut sides down for 2 minutes, or until golden brown 7. Place burgers in bun and top with 2 Tbsp yogurt sauce
SAVORY SALMON BURGER
I happen to buy salmon fillets, My daughter requested Salmon Burgers...So what's a Mom to do? exactly!!
Provided by Monika Rosales
Categories Fish
Time 20m
Number Of Ingredients 10
Steps:
- 1. In a food processor pulse the salmon filet a few pulses.
- 2. in a bowl combine all other ingredients.
- 3. then gently fold in the salmon
- 4. refrigerate at least 30 minutes.
- 5. form patties and fry in olive oil 2 mins per side.
CURRIED SALMON BURGER
Make and share this Curried Salmon Burger recipe from Food.com.
Provided by dale7793
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine salmon, oats, eggs and curry powder in a bowl.
- Mix well.
- Divide the mixture into 4 equal portions.
- Shape each portion into a 8cm patty.
- Heat a large non-stick pan and spray with cooking oil.
- Add the salmon patties and cook for 3 minutes each side or until browned and cooked through.
- Serve with minted yoghurt (combine 200g plain yoghurt with 1/3 cup finely chopped mint), if desired and vegetables.
Nutrition Facts : Calories 187.9, Fat 6.7, SaturatedFat 1.5, Cholesterol 159.7, Sodium 105.6, Carbohydrate 5.6, Fiber 1.2, Sugar 0.3, Protein 25.1
SALMON BURGER
Go with the flow and try this Salmon Burger recipe. Tender flaked canned salmon and crushed crackers make these Salmon Burgers a cinch to prepare.
Provided by My Food and Family
Categories Dairy
Time 38m
Yield 8 servings, one salmon burger each
Number Of Ingredients 11
Steps:
- Mix salmon, red peppers, onions, eggs, mustard and crackers in large bowl. Shape mixture into eight patties. Place in single layer on baking sheet; cover. Refrigerate 30 min.
- Meanwhile, mix mayo, juice and ground red pepper in small bowl; cover and refrigerate until ready to use.
- Heat large nonstick skillet sprayed with cooking spray on medium heat. Add patties; cook, in batches, 4 min. on each side or until golden brown on both sides.
- Fill buns with lettuce, tomatoes, patties and mayo mixture.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 125 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
MARK BITTMAN'S SALMON BURGER RECIPE RECIPE - (4.1/5)
Provided by Pollin
Number Of Ingredients 8
Steps:
- Method Chop the salmon into large chunks, roughly 2-3 inch cubes, and place about a quarter of the salmon into the food processor along with the mustard. Pulse until the mixture becomes pasty. Toss in the shallots and the balance of the salmon. Pulse until the fish is chopped and combined with the puree. No piece of salmon should be larger than a quarter of an inch however take care to avoid a mixture that is too fine. Scrape the mixture into a bowl, and fold in the bread crumbs, capers and some salt and pepper. Shape into four burger patties. Place the butter and 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 each side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling for 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. Mark Bittman suggests that the burgers are served on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
SALMON BURGER WITH BABY SPINACH
For a flavorful spread for this easy-to-make burger, mix some mayonnaise with chopped fresh tarragon or minced shallot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- In a food processor, pulse 1 bun until fine crumbs form (you should have about 1/4 cup). Transfer breadcrumbs to a large bowl and add salmon, celery, shallot, and mayonnaise. Season with salt and pepper; mix well to combine. Form into a 3/4-inch-thick patty, transfer to a plate, and refrigerate 10 minutes.
- In a medium nonstick skillet, heat oil over medium. Add patty and cook, flipping once, until browned and heated through, about 8 minutes.
- Meanwhile, split and toast remaining bun. Serve burger on bun with mayonnaise and spinach.
Nutrition Facts : Calories 606 g, Fat 31 g, Fiber 2 g, Protein 35 g
SMOKED SALMON BURGER (TOMATO, RED ONION AND AVOCADO)
The Jun-Aug Icelandic fishing season begins in a few days & this versatile recipe by Dumont Monte from his cookbook simply titled *Salmon* will be among the 1st I try when our supply of smoked salmon is replenished in our freezer. While not a burger in the traditional sense as it is not cooked -- it is definitely an easy-fix that is ideal for light lunch fare & is ingredient-friendly for a to-go occasion, camping or fishing trip + cold food patio party. As written, the recipe gives both metric + US measurements & I entered it that way as well. (This is a *No Cook* recipe, but 15 min was allowed for ingredient prep & 5 min for assembly) *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 20m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the cherry tomatoes & thinly slice the red onion. Halve the avocado, peel & remove the stone.
- Using a hand blender, puree 1 avocado half w/the larger measure of lemon juice, crème fraîche & mayo. Season to taste w/salt & pepper.
- Slice the other avocado half & sprinkle w/the smaller measure of lemon juice. Thinly slice the smoked salmon.
- ASSEMBLY: Cut the rolls in half & spread each w/an equal amt of the pureed avocado mixture. Arrange equal amts of the lettuce leaves (if using), cherry tomatoes, red onion & smoked salmon on each roll. Top w/the other half of the rolls & serve.
Nutrition Facts : Calories 352, Fat 15.2, SaturatedFat 3.7, Cholesterol 21.6, Sodium 699.2, Carbohydrate 39.6, Fiber 5.3, Sugar 4.1, Protein 15.7
BIG KAHUNA SALMON BURGER WITH MANGO AVOCADO SALSA
My family loves salmon in many different forms because it has a distinctive, rich taste no matter how it's prepared. It's versatile and delicious. But, we do our love burgers! So I decided to combine two of our favorite foods into a healthier, nutritious alternative to some other burger meats.
Provided by George Levinthal @ChefGeoLevi
Categories Fish
Number Of Ingredients 28
Steps:
- Cut the salmon into 2" x 2" chunks and put into a food processor. Add the remaining burger ingredients and pulse until coarsely chopped. (You can chop the fish by hand and then mix everything together in a medium-sized bowl.) Spoon into a bowl and place in the refrigerator until you're ready. (May be made the day before and refrigerated.)
- Mix all of the salsa ingredients together, combine thoroughly and let rest to allow the flavors to marry.
- Mix the three cocktail sauce ingredients and set aside. (You can make both the salsa and cocktail sauce ahead of time and refrigerate.)
- Set the pineapple rings on a plate or rimed cookie sheet Pour 1/2 cup of bourbon or whiskey over the rings and sprinkle with two tablespoons of brown sugar.
- Using a grill pan or flat griddle on the barbeque or stove top, set the heat to medium high and spray liberally or brush with vegetable oil. Divide the chilled burger mixture into six patties and put them on the cooking surface. Cook for 3 to 3-1/2 minutes per side. If the burgers appear to be cooking too fast, reduce the heat to medium or reduce the cooking time. As with grilled or baked salmon, medium would be the best to keep them moist. When done remove from the heat and let them rest.
- While the burgers are cooking put the pineapple rings on the grill and cook for a couple of minutes per side until they have good grill marks. Be careful not to let them burn.
- Toast the buns on the grill until they are light brown.Spread a tablespoon of the cocktail sauce on the bottom half of each bun followed by a pineapple ring. Add the burgers followed by a couple of tablespoons of the salsa. Spread the remaining cocktail sauce on the top half of the buns. Place on top of the burgers and serve.
SALMON BURGER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To prepare the cakes, fine dice the salmon and then place in a mixing bowl. Add the seafood seasoning and eggs and mix well. Then add a small amount of breadcrumbs if needed; the mixture should be moist but not binding together. Portion into 4 even, flat cakes, 5 inches by 1/3 inch.
- Warm a flat griddle surface until 300 degrees F, and then add oil and allow the oil to warm also. Then dust the exterior of the cakes with the remaining breadcrumbs and place on the oil. Cook on the first side, allowing to brown for 2 to 3 minutes, and then flip and repeat on the second side.
- During this time, in a bowl, blend the lettuce and dressing, mixing well. Toast the buns on the griddle.
- Once the cakes are cooked and golden brown, place on the bun on a plate and add a portion of tossed lettuce, a tomato slice and then the cake. Finish with a drizzle of lemon. Enjoy served with fries.
SALMON BURGER
Here's a simple method for making a delicious salmon burger. We loaded ours with scallion and finished them with spinach and mustard mayonnaise for a delicious seafood dinner in 30 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 burgers
Number Of Ingredients 0
Steps:
- Dice 3/4 pound wild salmon; puree half with 2 scallions. Mix with the remaining diced salmon, 1/4 cup breadcrumbs and 4 ounces chopped smoked salmon. Shape into 2 patties; make an indentation in the centers. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook burgers 4 to 5 minutes per side. Serve on sesame buns with sauteed spinach and mayonnaise mixed with mustard.
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