Freshsalmoncilantroburgers Recipes

YUMMY LEMON SALMON BURGERS

Steps:

• In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
• In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

FRESH SALMON BURGERS

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

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.

FRESH SALMON BURGERS WITH LEMON-YOGURT SAUCE

Steps:

• Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
• Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
• Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
• Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.

FRESH SALMON BURGER

Steps:

• Coarsely chop the salmon with a knife.
• Place in a food processor and pulse the machine on and off to achieve a coarse texture; do not over process.
• Lightly combine the salmon with the remaining ingredients, except the buns and garnishes.
• Form into 6 patties about 3 inches in diameter and 1 inch thick.
• Preheat coals or gas grill for grilling.
• Brush the grill with vegetable oil.
• Grill the burgers for 3 to 4 minutes per side, or until just cooked through, turning carefully.
• Serve immediately on the toasted buns with garnishes of your choice.