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
SALMON BURGERS WITH RED PEPPER MAYO
Keep canned salmon on hand and you'll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder for the patties, and as an irresistible topping.
Provided by Rhoda Boone
Categories Salmon Fish Quick & Easy Mayonnaise Capers Bell Pepper Sandwich Dinner Lunch Kid-Friendly Seafood Small Plates
Yield Makes 4 burgers
Number Of Ingredients 13
Steps:
- Make the red pepper mayo:
- Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
- Cook and assemble the burgers:
- Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
- Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
- Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2-3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
- Do Ahead
- Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.
SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW
Steps:
- Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
- Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
- Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
- Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
- It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
- Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.
SALMON BURGERS WITH LEMON BASIL MAYO
I am not a big fish eater, but my family is - so I had to find a way of serving fish that we all liked. These salmon burgers were the perfect solution for us! Serve on hamburger buns with preferred garnish (lettuce, tomato, onion, etc.)
Provided by [email protected]
Categories Seafood Fish Salmon
Time 35m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 10.6 g, Cholesterol 89.5 mg, Fat 33.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 5.8 g, Sodium 572.3 mg, Sugar 1.2 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
JAMMIN SALMON BURGERS WITH DILL MAYO
I got this recipe from the food network - I watched Aaron McCargo Jr. make them and they looked and sounded so great I had to make them. Easy to do and I fixed as written except I did not have grapeseed oil so I used olive oil and eliminated the buns (strictly personal taste). I did not add any salt to either part of the recipe, and I thought they tasted great, but again that is my personal taste. We had a get together and there are some picky eaters (who would not eat fish if there was a gun to their heads) so I made a second batch where I substituted canned chicken breast and used lime zest (have one lemon hater too) and they turned out great too. I served both the salmon and chicken version with Merlotïs Green Beans with Cherry Tomatoes (recipe #30951) and lazyme Roasted New Potatoes with Red Onions (recipe #216663) it was an awesome meal with no leftovers. The dill mayo is fantastic and can be used just about any place you would use mayo.
Provided by Sandy in Dayton
Categories Lunch/Snacks
Time 25m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Dill Mayonnaise:.
- Combine all the ingredients in a small bowl and set aside.
- For the Burgers:.
- Preheat oven to 400 degrees F.
- In medium bowl, combine the parsley, onions, eggs, panko, black pepper, salt, lemon zest, and Dill Mayonnaise together. Add drained salmon and mix together. Make 4 patties and set aside.
- In a large ovenproof skillet on medium, heat 2 tablespoons of grapeseed oil. Place burger in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.
- Serve on buns with Dill Mayonnaise.
SALMON BURGERS WITH GINGER-WASABI MAYO
Make and share this Salmon Burgers With Ginger-Wasabi Mayo recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 42m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 547.7, Fat 24, SaturatedFat 3.3, Cholesterol 96.3, Sodium 1389.1, Carbohydrate 40.2, Fiber 1.9, Sugar 3.9, Protein 41.7
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