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.
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
OPRAH'S GUILTLESS SALMON BURGERS
Use small amounts of high-quality protein to make burgers, burritos, quesadillas, and stews tasty and satisfying. (This recipe calls for wild salmon, which offers health-promoting omega-3 fatty acids and has less worrisome toxins and PCBs than farmed salmon.) The salmon burger contains about ten fewer grams of fat than the traditional beef burger. You can cook one up in less than six minutes. Nutritional Information:Per serving (with bun): 346 calories (47% from fat); 18 g fat (2.5 g saturated, 7 g monounsaturated, 8.5 g polyunsaturated); 20 g protein; 20 g carbohydrates; 4 g fiber; 60 mg cholesterol; 142 mg calcium
Provided by Luvs 2 Cook
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl.
- Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine.
- Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.
- Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat.
- Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary.
- With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.
- Transfer salmon burgers to buns, and top with tomato slices and greens.
Nutrition Facts : Calories 252.1, Fat 14.7, SaturatedFat 2.2, Cholesterol 60.4, Sodium 547.1, Carbohydrate 4.5, Fiber 1.9, Sugar 0.9, Protein 25.6
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
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