Fresh Salmon Cilantro Burgers Recipes

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FRESH SALMON BURGERS



Fresh Salmon Burgers image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

5 hamburger buns
1 1/4 pounds skinless salmon fillet (preferably wild-caught)
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons finely chopped jalapeno
1 teaspoon finely grated lemon zest
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Vegetable oil, for the grill grates
Green leaf lettuce
Sliced tomato
Sliced red onion
Pickles
Mustard
Mayonnaise

Steps:

  • Preheat a grill to medium-high.
  • Tear one of the hamburger buns into small pieces and pulse in a food processor until finely ground. Cut the salmon fillet in half. Cut one half into large chunks and the other half into small dice. Add the large chunks to the food processor with the bread crumbs and add the mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is ground to a paste. Transfer the mixture to a medium bowl and stir in the diced salmon; fold in the chives and parsley.
  • Form the salmon mixture into four 3/4-inch-thick patties.
  • Lightly oil the grill grates. Grill the patties, turning once, until well-marked on both sides and just cooked through, 4 to 5 minutes per side.
  • Meanwhile, split and lightly toast the 4 remaining buns.
  • Assemble burgers with the lettuce, tomato, red onion, pickles, mustard and mayonnaise.

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.

SOUTHWESTERN SALMON BURGERS



Southwestern Salmon Burgers image

I haven't made these yet, but they sound wonderful! A colorful blend of bright red peppers, fresh citrus, cilantro, and a spicy dash of chipotle, these tasty burgers are packed with omega-3s. From the book "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.

Provided by kitty.rock

Categories     Free Of...

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb salmon fillet, skin removed
3/4 cup blanched almond flour
2 large eggs
1 red bell pepper, diced into 1/4-inch cubes
1 tablespoon finely chopped scallion (both white and green parts)
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon ground chipotle chile pepper
1 tablespoon freshly squeezed lime juice
2 tablespoons grapeseed oil

Steps:

  • Rinse the salmon, pat dry, and cut into 1/4-inch cubes.
  • In a large bowl, combine the salmon, almond flour, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. Form the mixture into 2-inch patties.
  • Heat the grapeseed oil in a large skillet over medium-high heat. Cook the patties for 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve hot.
  • NOTE: You can find BLANCHED almond flour at www.nutsonline.com, www.honeyvillegrain.com or www.lucyskitchenshop.com. Canned salmon could be used for the salmon filet, and may hold together better, but I don't have experience with the substitution.

Nutrition Facts : Calories 254.3, Fat 14.5, SaturatedFat 2.4, Cholesterol 145.3, Sodium 704.7, Carbohydrate 2.9, Fiber 0.9, Sugar 1.5, Protein 26.9

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