Salmon Burgers With Ginger Mustard Mayonnaise Recipes

SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS

Steps:

• Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
• Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
• Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
• Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
• Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
• Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

SALMON BURGERS WITH LEMON BASIL MAYO

Steps:

• Combine salmon, onion, bread crumbs, green bell pepper, 3 cloves garlic, egg, soy sauce, 1 teaspoon lemon juice, and salt in a large bowl; mix until evenly blended. Shape salmon mixture into eight patties.
• Heat a large non-stick skillet over medium-high heat. Cook salmon patties until golden brown, 4 to 6 minutes per side.
• Whisk mayonnaise, 2 cloves garlic, basil, 1 teaspoon lemon juice, Dijon mustard, and lemon pepper in a bowl until well mixed. Serve mayonnaise mixture with salmon patties.

SALMON BURGERS WITH GINGER MUSTARD MAYONNAISE

Steps:

• Make Mayonnaise:
• In a small bowl whisk together mayonnaise ingredients.
• Make Salmon Burgers:
• Discard any bones in salmon and finely chop salmon by hand. In a bowl stir together salmon, mustard, gingerroot, soy sauce, and salt and pepper to taste and form into two 3-inch patties.
• In a non-stick skillet heat oil over moderate heat until hot but not smoking and sauté patties 4 minutes on each side, or until just cooked through.
• Transfer salmon burgers to buns and top with mayonnaise, onion, and tomato.

TOASTED SPICE SALMON BURGERS WITH ORANGE-APRICOT GLAZE AND CURRIED MUSTARD MAYO

Steps:

• Prepare gas or charcoal grill to medium-high heat for direct-heat cooking.
• Toast coriander and cumin seeds in a small saute pan over medium heat for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind.
• Place ground spices in a large bowl; add cilantro, scallions, egg, kosher salt and 1/2 teaspoon pepper; mix well. Gently but thoroughly mix in salmon and panko. Shape mixture into 6 (3/4-inch thick) patties and refrigerate until ready to grill.
• Curried Mustard Mayo: Heat canola oil in a very small nonstick saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in curry powder and continue to saute for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed.
• Orange-Apricot Glaze: Place preserves, butter, orange juice concentrate and cayenne in reserved saucepan and cook over medium heat, stirring, until preserves and butter have melted. Boil glaze for 2 minutes. Remove from heat and set aside.
• Oil grill grates canola oil. Grill burgers over direct heat for 3 minutes, covered if using a gas grill. Gently flip burgers and grill for 3 minutes. Brush burgers with half of the glaze; flip and cook for 1 minute. Brush with remaining glaze; flip and cook for 1 additional minute or until burgers are cooked through. Remove. Spray cut sides of buns lightly with cooking spray and grill cut sides down, along outer edges of grill, until lightly toasted, about 1 minute.
• Spread cut side of bottom buns with half of mayo mixture; top with half of the watercress leaves, a burger, remaining mayo, remaining watercress and tops of buns. Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.

SALMON BURGERS WITH TARTAR MAYONNAISE

Steps:

• In a small bowl, combine mayonnaise, tomatoes, parsley, capers, lemon juice and tabasco. Set aside. (This can be prepared in advance and cover it. It will be good up to 6 hours in the fridge).
• Put salmon fillet, skin side down, on a cutting board. Beginning by the tight side, with a knife, do a light incision between the skin and the flesh, to be able to hold the skin. Holding the skin firmly and putting the knife down and inclined, pull on the skin from the exterior in a movement of backwards and forwards. Cut the salmons in pieces.
• In food processor, mix salmon, 1/4 cup of the reserved tartar mayonnaise, onion, breadcrumbs, salt and pepper until salmon is finely chopped. Shape the mixture in 4 burgers of 3/4 inch thickness. (You can prepare the burgers in advance and put in an hermetic container, separating them with wax paper between each. They will be good up to the next day in the fridge).
• Set the barbecue to medium heat. Put the salmon burgers on an oiled grill and close the cover. Cook for about 10 minutes or until golden (flip them at mid-cooking).
• Meanwhile, put the slices of bread on the grill of the barbecue and cook 3 minutes or until lightly crispy (flip at mid-cooking). Put 4 slices of bread on a work surface. Garnish each one with a lettuce leaf, then with the salmon burger and remaining of tartar mayonnaise (divided in the 4). Cover with the other slices of bread.

SIMPLE ZESTY ASIAN SALMON BURGERS

Steps:

• Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
• Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
• Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

GINGERY SALMON BURGERS

Steps:

• In a food processor, pulse 1 bun until coarse crumbs form; transfer to a plate. Add salmon to processor and pulse until coarsely chopped but not pureed. Transfer to a bowl and add 1/3 cup breadcrumbs, ginger, mustard, chives, 1 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Form into 4 patties, then coat with remaining breadcrumbs.
• In a large nonstick skillet, heat oil over medium. Add patties and cook until golden brown outside and opaque throughout, 4 minutes per side. Drain on a paper-towel-lined plate. Serve burgers in remaining buns with desired toppings.

SALMON BURGERS WITH GINGER-WASABI MAYO

Steps:

• Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
• Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
• Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
• Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
• While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
• To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.