Teriyaki Salmon Burger Recipes

TERIYAKI SALMON BURGER RECIPE BY TASTY

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!

TERIYAKI SALMON BURGERS

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.

TERIYAKI SALMON BURGER

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.

TERIYAKI SALMON BURGER LETTUCE WRAPS

Steps:

• 1. 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.
• 2. 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.
• 3. Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.

SALMON BURGERS

Steps:

• For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside.
• Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel.
• For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper.
• To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve.

TERIYAKI SALMON

Steps:

• Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting.
• Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade.
• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

TERIYAKI-GLAZED SALMON PATTIES

Steps:

• In a small saucepan stir together soy sauce, sugar and brown sugar together over medium heat, stirring well, until sugars dissolve; add ginger root, garlic, wine, and pineapple juice, and mix well.
• Bring mixture to a boil; reduce heat and simmer for 10 minutes.
• Mix together 2 tablespoons of cold water with the cornstarch and whisk into soy mixture.
• Stir and cook until mixture thickens; stir in sesame oil; set aside and keep warm.
• Combine salmon, breadcrumbs, green onion, green pepper, egg whites, and 3 tablespoons of the sauce until well combined.
• Form mixture into 4-5 patties.
• Spray skillet with cooking spray and heat over medium heat.
• Place patties in skillet and cook, 2-4 minutes per side, or until golden brown.
• To serve, place on plate with some of the sauce on patty, or serve patty on bun with sauce,"burger-style".

TERIYAKI BURGERS

Steps:

• In a large skillet, saute onions in teriyaki sauce until tender. Shape ground beef into four patties; place on top of onions and cook for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Top each burger with cheese and onions. Serve on rolls.