BEST GRILLED SALMON BURGER
This is the best grilled salmon burger recipe! Fire up the grill for these delicious salmon patties. Crispy and crunchy on the outside, tender and juicy on the inside. These salmon burgers are a quick and easy healthy dinner idea!
Provided by Amy Locurto
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Remove crusts from the bread, break into pieces and process in a food processor until you get a fine bread crumb. (use 3/4-1 cup of Panko bread crumbs as an alternative)
- In a large bowl, mix the salmon and eggs together.
- Add chopped scallions, cilantro, pepper, and the bread crumbs to the mix.
- Shape into burger patties.
Nutrition Facts : ServingSize 6 g, Calories 157 kcal, Carbohydrate 1 g, Protein 17 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 96 mg, Sodium 63 mg
GRILLED NORWEGIAN SALMON BURGERS
A simple and healthy meal with Norwegian Salmon Burgers, quick and easy to prepare. A nutritious patty with a serving portion of 100g pure Norwegian Salmon. No fillers, binders or preservatives in this patty. Just plain wholesome goodness.
Provided by Norwegian Nutrition
Categories Lunch/Snacks
Time 20m
Yield 6 salmon burgers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Defrost Salmon patties for 10 minutes (Note: It's possible to cook the patties from frozen but it will be better to defrost the patties for at least 10 minutes, avoid a total defrost as the patties are made without any fillers or binders).
- Pre-heat grill (You may use a frying pan or wok).
- Add in half a stick of butter over medium heat.
- Place patties onto grill or frying pan, remember to keep the heat to medium as salmon meat is very delicate, you do not want to over-cook it.
- Flip the patties occasionally for about 8 - 10 minutes and you will have a succulent patty ready to serve.
- Sprinkle ground black pepper onto both sides of the patties.
- At this stage, you may start to brush some teriyaki sauce onto the patties and then add 1-2 slices of pickled gherkins and sliced tomotoes.
- Serve with the burger buns and that's it.
Nutrition Facts : Calories 199.6, Fat 9.7, SaturatedFat 5.3, Cholesterol 20.3, Sodium 560, Carbohydrate 23.8, Fiber 1.8, Sugar 4.2, Protein 4.7
5-INGREDIENT GRILLED SALMON BURGERS WITH SRIRACHA MAYONNAISE
Fresh wild Alaskan salmon (or even frozen fillets) produce delicious burgers perfect for every cookout. Once you taste a freshly made salmon burger, you may never want a frozen, premade patty again.
Provided by Michelle Dudash
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the burgers: Cut parchment or waxed paper into four 6-inch squares. Chop the scallions in a food processor. Add the salmon, lemon zest and juice, and pulse until finely chopped, with some small pieces remaining. Divide the salmon into four mounds on the parchment squares. Shape the salmon into patties, about 4 1/2-inches wide, being mindful not to over handle. Either cook right away or cover and refrigerate the burgers for a few hours before cooking.
- When ready to cook, preheat grill to medium heat, 375 to 400 degrees F.
- Sprinkle the tops of the burgers with salt and pepper. Grease the preheated grill with oil and carefully flip the burgers onto the grill, parchment-side up. Peel off the parchment and sprinkle the other side of burgers with salt and pepper. Cook until the centers begin to turn pale pink and the burgers release from the grill, about 5 minutes. Flip and cook through, about 3 minutes. For the mayonnaise: Combine the mayonnaise and Sriracha.
- Serve the burgers in buns or lettuce wraps. Top with the mayonnaise and serve with the lemon wedges.
Nutrition Facts : Calories 290 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 67 milligrams, Sodium 350 milligrams, Carbohydrate 4 grams, Fiber .5 grams, Protein 23 grams
PERFECT SALMON BURGERS
Provided by Food Network Kitchen
Time 1h
Yield 4 burgers
Number Of Ingredients 12
Steps:
- Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
- Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
- Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
- Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
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.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.3 g, Cholesterol 96.7 mg, Fat 11.4 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 2.4 g, Sodium 415.5 mg, Sugar 1 g
SALMON BURGERS
Steps:
- Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
- Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 12.9 g, Cholesterol 91.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 2.4 g, Sodium 484.5 mg, Sugar 1 g
NORWEGIAN BURGERS
Make and share this Norwegian Burgers recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sauté pan, heat 1 tablespoon of the vegetable oil.
- Add the onion and sauté until it begins to turn golden, approximately 8 minutes.
- Add the beets, pickles, and capers (if using) and sauté for 3 minutes.
- In a medium bowl, combine the vegetable mixture with the beef, eggs, salt, pepper, chili powder, and 2 fluid ounces of the beer; mix well.
- Shape the mixture into 6 patties, compressing firmly.
- In a large sauté pan, heat the remaining tablespoon of vegetable oil.
- Pan fry the patties until done to taste, approximately 6 to 7 minutes on each side for a medium burger.
- Remove the patties from the pan and set aside.
- Pour off the grease from the sauté pan.
- Add the remaining beer to the pan and cook for approximately 10 minutes, scraping up the brown bits with a spoon.
- Pour the beer sauce over the burgers and serve.
Nutrition Facts : Calories 616.9, Fat 29, SaturatedFat 10, Cholesterol 173.3, Sodium 427.4, Carbohydrate 22.8, Fiber 0.7, Sugar 1.9, Protein 32.7
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- Preheat gas grill for medium-high heat. Meanwhile, combine salmon, bread crumbs, Egg Beaters, mustard and pepper in medium bowl. Shape mixture into 6 patties, about 1/2-inch thick.
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