CRISPY SESAME FISH BURGER WITH LIME MAYO
Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Yield Makes 2
Number Of Ingredients 11
Steps:
- Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
- Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
- Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
- To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.
Nutrition Facts : Calories 706 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.7 milligram of sodium
SESAME CRUSTED CURRIED SALMON BURGERS WITH LEMONY HERBS.
Pan seared salmon burgers seasoned with spicy red curry and coated in sesame seeds. Serve these flavorful, healthy, salmon burgers on top of fresh naan smeared with lemon yogurt and finished with an herb topping.
Provided by Tieghan Gerard
Time 45m
Number Of Ingredients 18
Steps:
- 1. Add the salmon to the bowl of a food processor and pulse until it's finely ground, about 30 seconds. Add the salmon to a bowl and mix with curry paste, ginger, garlic, and a pinch each of salt and crushed red pepper flakes. Form the mix into 4 burger patties.2. Place the sesame seeds in a shallow bowl and coat both sides of the burgers in seeds. Cover the burgers and chill 15-30 minutes. 3. Meanwhile, make the yogurt. Mix all ingredients in a bowl until smooth. 4. Heat 2 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the salmon burgers and cook until the seeds are toasted and golden brown, 3-4 minutes per side. Remove from the skillet. Wipe the skillet clean. 5. Heat the remaining 1 tablespoon oil and the butter in the skillet over high heat. Add the shallots and cook, stirring occasionally until caramelized, about 3 minutes. Stir in the lemon zest. Remove the shallots to a paper towel lined plate. Reserve the oil in the pan. 6. To make the herb topping. In a small bowl, toss together the herbs, arugula, reserved oil, and the crisp shallots. 7. To assemble, spread each piece of naan with yogurt. Add the lettuce, then the burger, and then the herb topping. Serve and enjoy!
Nutrition Facts : Calories 385 kcal, ServingSize 1 serving
CRUNCHY COCONUT AND LIME BURGERS
This perfect summer twist on a barbeque favorite will make you feel like you are beach side. Serve with fried yuca and a mojito for a tropical flair.
Provided by The Messy Cook
Categories Main Dishes Burger Recipes Hamburgers
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Combine the beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire sauce, 1 tablespoon cream of coconut, soy sauce, and 1 1/2 teaspoons salt in a bowl until well mixed. Form into 4 patties, and set aside.
- Stir together the mayonnaise with 2 teaspoons of cream of coconut and 1 tablespoon of cilantro; set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 1 cup of coconut and 1/2 teaspoon salt. Cook and stir until the coconut has turned golden brown. Drain on a paper towel-lined plate and set aside.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Cook the burgers on the preheated grill to your desired degree of doneness, about 4 minutes per side for medium-well. Spread both cut sides of the hamburger buns with the cilantro mayonnaise. Place the cooked burgers on the bottom buns, sprinkle with the toasted coconut, and serve.
Nutrition Facts : Calories 1165.8 calories, Carbohydrate 38.5 g, Cholesterol 182 mg, Fat 96.4 g, Fiber 7 g, Protein 39.3 g, SaturatedFat 37.8 g, Sodium 2014.5 mg, Sugar 8.4 g
CRISPY BURGERS
These classic cheeseburgers, inspired by the ones served at Burgers Never Say Die in Los Angeles, really hit the spot. They're made from a flavorful custom blend of ground sirloin, brisket and chuck. Pressing the patties flat before searing on a super-hot griddle creates crisp, lacy edges. Top them with American cheese and all the fixings.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 25m
Yield 6 burgers
Number Of Ingredients 12
Steps:
- Lightly mix together the sirloin, brisket, chuck, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons pepper and the garlic powder in large bowl with a fork until just combined.
- Divide the mixture into 6 equal mounds. Gently press each meat mound between two sheets of wax paper to make a thin patty, each about 4 inches wide and a little under 1/2 inch thick. (I used a tortilla press for this. If you don't have one, use a rolling pin.) Refrigerate until ready to use. The patties can be refrigerated for up to 1 day.
- Heat a cast-iron griddle or cast-iron skillet over high heat until very hot and smoking. Place each patty on the griddle and cook, undisturbed, until a deeply caramelized crust forms, 2 to 3 minutes. Using a spatula, carefully flip each patty and top with a slice of cheese. Continue to cook for 1 to 2 minutes longer until the cheese is melted and the desired doneness is reached.
- Meanwhile, brush the inside of each bun with melted butter and place on the griddle until toasted, about 1 minute. Place each burger patty on a bottom-bun half. Dress each bun top with ketchup, mustard, onion and pickles and flip on the the burgers. Serve immediately.
CRUNCHY SESAME BURGERS
Pineapple rings and KRAFT Barbecue Sauce give these grilled burgers a distinctly Asian-style appeal.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill on medium heat.
- Mix barbecue sauce and dressing until blended; mix 2 Tbsp. with meat, peppers and green onions just until blended. Shape into 4 (1/2-inch-thick) patties.
- Grill 6 min.; turn. Add red onions and pineapple rings to grill. Cook 3 min.; turn onions and pineapple. Brush burgers, onions and pineapple evenly with remaining barbecue sauce mixture. Add buns to grill; cook 2 min. or until buns are toasted and burgers are done (160ºF).
- Fill buns with burgers, pineapple and red onions.
Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
CRUNCHY TUNA BURGER
Provided by Rachael Ray : Food Network
Time 20m
Yield 8 slider burgers
Number Of Ingredients 13
Steps:
- Add the tuna in a food processor and pulse to grind. Put the tuna in bowl and stir in the chives, tamari, garlic, and black pepper, to taste. Add the panko crumbs and sesame seeds to a shallow dish. Form the tuna mixture into 8 small patties and roll in the bread crumbs.
- In a large skillet over medium-high heat, add the vegetable oil. Put the burgers in the pan and cook until lightly golden brown on the outside and pink in the middle, about 2 minutes per side.
- Put the burgers on the bun bottoms. Top with lettuce and pickled ginger, then slather the bun tops with wasabi mustard. Cover with the bun tops and serve with fancy root vegetable chips.
SMASHED CABBAGE AND MUSHROOM VEGGIE BURGERS
This vegetarian burger patty is inspired by a love for caramelized cabbage. It isn't a conventional burger patty made of grains and beans. Instead, cabbage and mushrooms lend a crunchy, slightly meaty texture that is hearty and reminiscent of okonomiyaki, and the patty is held together with chickpea flour. The recipe for the patty is gluten-free and, if you opt for a gluten-free bun (and your soy sauce is gluten-free), the whole dish can become fully gluten-free.
Provided by Sue Li
Categories dinner, burgers, sandwiches, main course
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together egg, chickpea flour, water, soy sauce and garlic. Add onion, cabbage, mushrooms and sesame seeds; season with 1 teaspoon each salt and pepper. Using your hands, massage the cabbage mixture to evenly coat with the chickpea batter. Cover and let the mixture sit at room temperature for 30 minutes. Juices from the vegetables will leach out and make the batter slightly wetter.
- Divide the cabbage mixture into 6 portions (about 1 1/2 cups each).
- Heat 1/4 cup vegetable oil in a large cast-iron pan over medium-low heat. Cook 3 portions at a time, coaxing each patty together in the pan and compressing them with a flat spatula. Gently fry the patties, without disturbing them, until one side is golden brown, 7 to 8 minutes. Flip and cook the other side until the golden brown and the vegetables are cooked through, 5 to 7 minutes. Remove the patties from the pan onto a wire rack. Add remaining 1/4 cup oil to the pan and cook the remaining 3 portions.
- Place a slice of cheese on each cooked vegetable patty and allow the residual heat from the patties to melt the cheese. Serve sandwiched between buns, topping with mayonnaise, tomatoes, pickles and lettuce.
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