Jalapeno Salmon Burgers Recipes

JALAPENO SALMON BURGERS

Jalapeno Salmon Burgers image

OK I admit it... I love canned salmon. The redder the better, canned sockeye salmon is tops for me. This recipe cried out for a 14-15 ounce can of salmon & that's how I'll continue to make it. I appreciate a salmon patty sans bread for this time of year as well. I skipped the pita & served with some slowly simmered spicy black beans & a fast canned tomato salsa. High protein, great taste & low carb, low fat. Just what the doctor ordered. Included the original recipe (with it's 90 minute freeze of the salmon) for those who want to make as it was originally conceived. From the Chicago Tribune's 10 best of the Year: "one of the best cookbooks of the year, "Fish Without a Doubt," by Rick Moonen and Roy Finemore."

Provided by Busters friend

Categories < 4 Hours

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb salmon fillet, skinless wild (chilled in freezer 1 1/2 hours)
5 green onions, chopped
1/4 cup red bell pepper, minced
2 tablespoons jalapenos, minced
2 tablespoons sour cream
2 teaspoons hot red pepper sauce
1/2 teaspoon coarse salt
1/8 teaspoon coarse salt
1/4 teaspoon black pepper, freshly ground
1 large egg white (beaten to soft peaks)
1 teaspoon vegetable oil
4 pita breads
1 -2 tablespoon olive oil
1 avocado
1 lime, juice of

Steps:

Heat oven to 400 degrees. Cut the semi-frozen salmon into 1/3-inch dice. Place salmon, green onions, bell pepper, jalapeno, sour cream, red pepper sauce, 1/2 teaspoons of the salt and black pepper to taste in medium bowl; fold together with a spatula. Add the egg white; fold in gently but thoroughly. (The mixture will be loose.).
Heat the oil in a large oven-proof non-stick skillet over medium-high heat; form the fish into 4 burgers. Slide the burgers into the skillet, reshaping, if necessary with a spatula. Cook to set bottoms, 1 minute. Place skillet in oven; bake until tops are opaque and milky, about 5 minutes. Remove skillet from oven; let burgers rest in skillet 5 minutes.
Meanwhile, split the pitas; brush the insides with olive oil. Grill or toast pitas until hot. Mash the avocado in a small bowl; stir in lime juice and remaining 1/8 teaspoons of the salt. Put each burger on a pita half; divide avocado to top the burgers. Top with remaining pita halves.

Nutrition Facts : Calories 446.2, Fat 17.9, SaturatedFat 3.2, Cholesterol 61.8, Sodium 800.9, Carbohydrate 41, Fiber 5.5, Sugar 2.3, Protein 30.8

SUNNY'S EASY ON YOUR BODY AND LEAN JALAPENO BURGER

Sunny's Easy On Your Body and Lean Jalapeno Burger image

Provided by Sunny Anderson

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds lean ground beef (97 percent meat, 3 percent fat)
1 1/2 teaspoons kosher salt
1 teaspoon salt-free Southwestern seasoning blend
Freshly ground black pepper
4 jalapenos
4 slices American cheese
4 whole wheat burger buns, warmed
1 medium red onion, thinly sliced
2 cups thinly shredded iceberg lettuce
Yellow mustard (optional)

Steps:

For the grill: Preheat the grill to 400 degrees F or a cast-iron pan over medium-high heat.
Crumble the beef into a large bowl. Add the salt, seasoning blend and some pepper. Mix the beef mixture gently with your hands so as to not overmix. Just fold the ground beef, don't mush or squeeze the ingredients into the beef. Form 4 patties.
Place the patties and the jalapenos over the direct heat of the grill or into the cast-iron pan. Cook the patties on one side until the meat is seared and releases easily from the grill grates or pan, 3 to 4 minutes. Flip the patties and rotate the jalapenos to get them charred on both sides. Cook until desired doneness on the beef, 3 to 4 more minutes for medium-rare to medium.
For the toppings: Top the burgers with the cheese and transfer to a plate or sheet pan. Cover with aluminum foil for about 5 minutes. Meanwhile, remove the charred jalapenos and chop. Spread over the cheese on the burgers.
Squeeze mustard on both the top and bottom buns if desired. Build the burgers by topping the bottom buns with the cheeseburgers, jalapenos, a pile of red onions, a pile of lettuce and the top buns. Serve.

FRESH SALMON BURGERS

Fresh Salmon Burgers image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

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.

SALMON BURGERS

Salmon Burgers image

Delicious and quick burgers!

Provided by flamingo1012

Categories Seafood Fish Salmon

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 (14.75 ounce) can salmon, drained and flaked
¾ cup rolled oats
½ onion, sliced
1 egg
½ lemon, juiced
1 tablespoon Dijon mustard
salt and ground black pepper to taste
1 teaspoon vegetable oil

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

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