Aquavit Tunasalmon Burgers Recipes

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AQUAVIT TUNA/SALMON BURGERS



Aquavit Tuna/Salmon Burgers image

Make and share this Aquavit Tuna/Salmon Burgers recipe from Food.com.

Provided by GG 38966

Categories     Lunch/Snacks

Time 40m

Yield 5 serving(s)

Number Of Ingredients 19

1 lb tuna fillet
1/2 lb salmon fillet
2 tablespoons cilantro (snipped)
2 tablespoons lime juice
2 garlic cloves (minced)
2 tablespoons olive oil
1 tablespoon pickled ginger (finely chopped)
1 tablespoon chili sauce
1 1/2 teaspoons wasabi paste
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves (chopped)
2 tablespoons parsley
2 tablespoons dill
2 tablespoons lime juice (Put all in a blender and pulse)
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups cabbage (shredded, mix all together & refridgerate overnight)

Steps:

  • 1. Finely chop the tuna and salmon. In a large mixing bowl combine tuna and salmon with cilantro, lime juice, garlic, 4 teaspoons of the olive oil, the ginger, chili sauce, wasabi, salt, and pepper. Shape into 6 patties about 3/4 inch thick.
  • 2. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 10 to 12 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Brush the flatbread with remaining olive oil. Toast on grill rack for 1 to 2 minutes or until golden brown.

Nutrition Facts : Calories 243.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 64.5, Sodium 293.7, Carbohydrate 5.1, Fiber 1.4, Sugar 2.1, Protein 31.2

TUNA OR SALMON BURGERS



Tuna or Salmon Burgers image

These high-protein burgers are a great way to edge away from beef and still feel like you're eating a burger. If you sear them quickly they'll be nice and moist.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h20m

Yield 4 burgers

Number Of Ingredients 14

1 pound center-cut tuna fillet, dark meat and connective tissue trimmed away, or salmon fillet preferably wild, skin and small bones removed
1/4 cup finely minced shallot or green onion
2 tablespoons capers, drained, rinsed and coarsely chopped
2 teaspoons grated fresh ginger
1 tablespoon low-sodium soy sauce
Salt
freshly ground pepper to taste
1 tablespoon sesame oil
1 teaspoon Worcestershire sauce
2 tablespoons chopped cilantro
Olive oil for the griddle or pan
Lime wedges for garnish
Whole grain hamburger buns
condiments of your choice

Steps:

  • Mince the fish using a sharp knife. Do not use a food processor. Add the remaining ingredients (except the olive oil and lime wedges) and blend together with a spatula or spoon. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour.
  • Heat a heavy nonstick skillet or a griddle over medium-high heat. Brush with olive oil and turn the heat to medium. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Serve on buns, if desired, with the condiments of your choice.

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