Salmon Burgers With Havarti Recipes

SALMON BURGERS WITH HAVARTI

Steps:

• Make the mayonnaise: whisk the ingredients together in a small bowl; refrigerate until ready to use.
• Preheat a charcoal grill or gas grill to med-high heat.
• Make the burgers: slice the fillet into 1-inch strips, then cut the strips crosswise to create 1-inch cubes.
• In a large bowl, mix the salmon cubes, panko, grated cheese, onion, mustard, mayonnaise, and chopped dill, until ingredients are evenly distributed; season with salt and pepper.
• Form 4 patties of equal size and spray them on both sides with cooking spray.
• Broil or grill the burgers, turning once when lightly browned and crispy, about 4 minutes on each side.
• Arrange the slices of cheese on the burgers; place pumpernickel rolls cut side down on the grill rack; close the lid and, if using a gas grill, turn off the heat.
• Remove after the cheese is melted and the buns are toasted, about 2 minutes.
• Serve burgers on grilled rolls, topped with Dill Mayonnaise.

PERFECT SALMON BURGERS

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.