Cilantro Burgers Recipes

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ISLAND AHI BURGERS WITH CILANTRO-CHILE-LIME SAUCE



Island Ahi Burgers with Cilantro-Chile-Lime Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 25

2 Anaheim chile peppers
1/2 cup mayonnaise
3 tablespoons sour cream
3 tablespoons finely chopped cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt
1 egg
1/2 cup panko (Japanese bread crumbs)
4 teaspoons soy sauce
4 teaspoons sugar
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon grated lime zest
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 1/2 pounds ahi tuna fillets, finely chopped
1 tablespoon vegetable oil
4 seeded Kaiser rolls, split
1 large Maui onion (or other sweet onion), thinly sliced
1 large vine-ripened tomato, sliced
1 package radish or sunflower sprouts

Steps:

  • Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.
  • Burgers: Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. Add ahi and combine gently; form 4 patties.
  • Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour.

GUACAMOLE CILANTRO LIME CHEESEBURGER



Guacamole Cilantro Lime Cheeseburger image

A Cheeseburger with a Southwestern citrus twist

Provided by Gigemmandy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 15

2 avocados - halved, peeled, and pitted
½ lime, juiced
1 fresh jalapeno peppers, seeded and minced
½ cup diced tomatoes
¼ cup minced onion
1 ½ teaspoons minced garlic
¼ teaspoon salt to taste
2 pounds lean ground beef
½ lime, juiced
1 tablespoon minced garlic
1 teaspoon chili powder
½ cup diced onion
½ cup chopped cilantro
6 slices Monterey Jack cheese
6 hamburger buns

Steps:

  • Preheat an outdoor grill for medium heat.
  • To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, jalapeno, tomatoes, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
  • In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, chili powder, 1/2 cup diced onion, and cilantro. Form the meat into 6 patties.
  • Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

Nutrition Facts : Calories 655.7 calories, Carbohydrate 32.5 g, Cholesterol 116.7 mg, Fat 41.5 g, Fiber 6.9 g, Protein 39 g, SaturatedFat 15.5 g, Sodium 586.6 mg, Sugar 2.2 g

FRESH SALMON-CILANTRO BURGERS



Fresh Salmon-Cilantro Burgers image

Make and share this Fresh Salmon-Cilantro Burgers recipe from Food.com.

Provided by dicentra

Categories     Summer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 (1 lb) salmon fillet, skinned and cut into 1-inch pieces
1/4 cup dry breadcrumbs
2 tablespoons cilantro leaves
2 tablespoons chopped green onions
1 tablespoon chopped seeded jalapeno pepper
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
cooking spray
4 (1 1/2 ounce) hamburger buns with sesame seeds, toasted
12 slices English cucumbers (1/4-inch-thick)
4 leaves lettuce leaves

Steps:

  • Combine first 5 ingredients in a small bowl; cover and chill.
  • Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended.
  • Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes.
  • Carefully turn patties over; cook 2 minutes or until done.
  • Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
  • Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.

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