TERIYAKI SALMON BURGERS
"My teenage son absolutely loves these burgers," Resia Ayres confirms from Lexington, Kentucky. "We also like to top the patties with melted cheese."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 1 hour. , Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into four patties; cover and refrigerate for 1 hour. , Lightly oil the grill rack. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes. Turn and grill or broil 3-5 minutes longer or until a thermometer reads 140°. , Spread 1-1/2 teaspoons mayonnaise on each bun. Serve patties on buns with lettuce, tomato and onion.
Nutrition Facts : Calories 383 calories, Fat 15g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 565mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
LETTUCE WRAPS
These super colorful Asian-inspired wraps are the perfect appetizers for a crowd.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 15 wraps
Number Of Ingredients 14
Steps:
- Whisk the lime juice, fish sauce, 1 tablespoon of the soy sauce and brown sugar in a large bowl until the sugar dissolves. Add the cilantro, scallions and chiles; set aside.
- Heat the chicken stock in a large skillet over medium heat until steaming but just below a simmer. Add the pork and the remaining teaspoon soy sauce, and cook, breaking into pieces with a spoon (not too small), until the meat is just cooked through and no longer pink, about 6 minutes. Add the ginger and garlic, and remove from the heat. Combine the chicken mixture with the lime mixture until well coated. Let sit for at least 15 minutes while the flavors combine.
- To assemble, put 1 to 2 tablespoons of the chicken filling in the center of each lettuce leaf. Top with chopped peanuts, shredded carrots and chopped cilantro. Strain the remaining liquid from the filling, and serve on the side.
TERIYAKI SALMON BURGER
Make and share this Teriyaki Salmon Burger recipe from Food.com.
Provided by Becca Bricker
Categories Summer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large resealable bag, combine the first 5 ingredients; add salmon. Seal bag and turn to coat; refrigerate 1 hour.
- Drain and discard marinade. Place salmon in a food processor. Add bread crumbs; cover and process until blended. Shape into 4 patties; cover and refrigerate 1 hour.
- Coat grill rack with non-stick spray before starting the grill. Grill patties, uncovered, over medium heat for 6-7 minutes. Turn and grill 3-5 minutes or until meat thermometer reads 140 degrees.
- Spread 1 1/2 tsp of mayonnaise on each bun. Serve patties on buns with lettuce, tomato, and onion.
Nutrition Facts : Calories 293.1, Fat 5.9, SaturatedFat 1.2, Cholesterol 37.4, Sodium 855.1, Carbohydrate 37.2, Fiber 1.9, Sugar 14, Protein 22
CALIFORNIA BURGER WRAPS
I love the way these fresh flavors blend together. It's a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. -Rachelle McCalla, Batesville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and if desired, tomatoes.
Nutrition Facts : Calories 252 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 518mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
TERIYAKI SALMON BURGER RECIPE BY TASTY
Here's what you need: salmon fillet, soy sauce, mirin, sake, sugar, rice, sesame oil, green leaf lettuce, mayonnaise
Provided by Daiki Nakagawa
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine. Add the salmon and marinate for 15 minutes.
- For the sauce, combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine.
- Heat a pan over medium-high heat and add a splash of salad oil. Add the marinated salmon and cook until both sides are cooked through, about 3 minutes.
- Add the reserved marinade to the pan. Stir until the salmon is fully coated in the glaze.
- Form the rice into four patties.
- Heat another pan over medium-high heat and add the sesame oil. Add the rice "buns" and cook until the outside is crispy, about 5 minutes.
- Top the rice "bun" with a piece of green leaf lettuce, salmon, mayonnaise, and top with another rice "bun." Repeat with remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 32 grams, Fat 26 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
TERIYAKI SALMON BURGER LETTUCE WRAPS
Make and share this Teriyaki Salmon Burger Lettuce Wraps recipe from Food.com.
Provided by TARGETreg Recipes
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
- Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
- Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.
Nutrition Facts : Calories 317.5, Fat 2.6, SaturatedFat 0.4, Sodium 222.2, Carbohydrate 68.9, Fiber 20.4, Sugar 33.6, Protein 15.6
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- Combine all ingredients in a small saucepan over medium high heat until the sauce starts to simmer.
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- Add tamari, Sriracha, honey, sesame oil, garlic and ginger to a small bowl and whisk to combine. Set aside. In another small bowl combine mayo and 1 teaspoon of Sriracha to use a sauce for your burgers.
- Transfer chopped salmon into to a large bowl. Add scallions, egg and tamari mixture to the salmon and toss to combine.
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- In a small saucepan whisk together the soy sauce, brown sugar, mirin, honey, sesame oil, red pepper flakes and ½ cup water. Bring the mixture to a boil, whisking occasionally until the sauce reduces and thickens slightly, about 10 minutes. In a small bowl whisk together the cornstarch with 2 tablespoons of cold water. Whisk the cornstarch slurry into the soy sauce mixture and continue to simmer until the mixture is thick enough to coat the back of a spoon, about an additional 2 minutes.
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