Salmon Burgers With Spicy Quick Pickled Vegetables Recipes

FRESH SALMON BURGERS

Fresh Salmon Burgers image

Provided by Food Network

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

SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS

Salmon Burgers With Ginger and Quick-Pickled Cucumbers image

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Seafood Fish Salmon Hamburger Cucumber Pickles Watercress Mayonnaise Green Onion/Scallion Ginger Food Processor Pescatarian Soy Free Peanut Free Tree Nut Free Dairy Free Kid-Friendly

Yield 4 servings

Number Of Ingredients 17

Ingredients

1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces
5 scallions
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
1 tsp. kosher salt, plus more
1 tsp. toasted sesame oil
4 tsp. unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
½ serrano chile, very thinly sliced
1 tsp. sugar
¼ cup (or more) vegetable oil
½ cup rice flour
2 cups tender herbs (such as mint and/or cilantro)
¾ cup trimmed watercress
2 tsp. toasted sesame seeds (optional)
4 brioche buns, lightly toasted

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.

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