Almond Burgers Recipes

PERFECT SALMON BURGERS

Perfect Salmon Burgers image

Provided by Food Network Kitchen

Time 1h

Yield 4 burgers

Number Of Ingredients 12

Ingredients

1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
4 brioche buns, split
Tartar sauce and arugula, for topping

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.

SALMON BURGERS

Salmon Burgers image

Delicious and quick burgers!

Provided by flamingo1012

Categories Seafood Fish Salmon

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

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

ALMOND BURGERS

Almond Burgers image

Great veggie burger. I like serving these guys in a pita (because the patties are delicate and tend to break... but in a pita pocket, it's all good! You know!) with lettuce, cucumber and raita or chutney.

Provided by rsarahl

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup ground almonds
1/4 cup tahini
1/2 onion, diced fine
1 carrot, diced fine
1/4 cup tamari
1 lemon, juice of

Steps:

Mix together the almonds, tahini, onion and carrot in a bowl.
Stir in half the tamari and half of the lemon juice.
If mixture seems dry, add up to the remaining half of each ingredient until the mixture holds together in patty form, but is not sloppy.
(NOTE: you can add additional ground almond if the mixture gets too wet... but it's easier to control things with the liquid.) Form 6 patties and fry in a little oil or broil until golden brown and a bit crispy.
Serve on a roll or in a pita pocket with your favorite condiments.

TOASTED ALMOND TOFU BURGERS

Toasted Almond Tofu Burgers image

Categories Sandwich Sauté Vegetarian Low Cal Dinner Lunch Almond Tofu Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 14

Ingredients

1 12-ounce package firm tofu, drained, patted dry, cut into 1-inch-thick slices
Nonstick vegetable oil spray
1/2 cup grated carrot
1/2 cup thinly sliced green onions
2 teaspoons minced peeled ginger
1 garlic clove, minced
1/2 cup almonds, toasted, finely chopped
1 large egg white, beaten to blend
4 teaspoons soy sauce
1 teaspoon oriental sesame oil
1 teaspoon sesame seeds, toasted
4 sesame seed buns, toasted
4 tomato slices
1 cup alfalfa sprouts

Steps:

Wrap tofu in doubled dish towel. Place on work surface. Weigh down with a board topped with food cans or weights for 1 hour. Squeeze towel-wrapped tofu to extract as much liquid as possible from tofu. Transfer tofu to medium bowl. Using fork, mash into small pieces.
Spray medium nonstick skillet with nonstick spray; place over medium heat. Add carrot, green onions, ginger and garlic; sauté until slightly softened, about 3 minutes. Cool. Mix carrot mixture, almonds, egg white, soy sauce, sesame oil and sesame seeds into tofu. Season with salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)
If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
Place 1 burger on each bun bottom. Top each with 1 tomato slice, some sprouts and bun top and serve.

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