ROCK SHRIMP BURGERS WITH WASABI MAYO
Provided by George Duran
Categories main-dish
Time 23m
Yield 4 burgers, or 14 mini-burgers
Number Of Ingredients 14
Steps:
- Heat your grill.
- For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
- For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
- To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
- For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.
JAPANESE BURGERS WITH WASABI KETCHUP
This burger recipe comes from the chef Tadashi Ono's 2011 book, "The Japanese Grill: From Classic Yakitori to Steak, Seafood and Vegetables," written with Harris Salat. The writer Alex Witchel raved about it in The Times that same year: "Half beef, half pork, it stayed uncannily moist despite being cooked through. Perfection."
Provided by Alex Witchel
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the wasabi ketchup: Whisk together the ketchup, soy sauce and wasabi paste.
- Make the burgers: Prepare a grill for medium heat. In a large mixing bowl, combine the bread crumbs and milk and let rest 2 to 3 minutes. Add the sirloin, pork, onion, soy sauce, salt and pepper. Knead the meat until it becomes sticky and binds together; divide into 4 parts.
- Lightly dab your hands with sesame oil. Using your palms, roll each part of the meat into a ball, then pat the ball flat, shifting it from hand to hand, to form a 1/2-inch-thick patty. Make a shallow indentation across the center of the patty with the side of your hand, to keep it from puffing while it grills.
- Grill the burgers, flipping twice, until browned and cooked through, with no pink in the middle, about 10 minutes. (Alternatively, they may be broiled or sautéed.) Let rest for 2 minutes. Serve on buns, topped with some wasabi ketchup.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 13 grams, Carbohydrate 21 grams, Fat 24 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 988 milligrams, Sugar 8 grams
WASABI BURGER
Provided by Food Network
Time 40m
Yield 1 serving
Number Of Ingredients 9
Steps:
- 1. Cook MORNINGSTAR FARMS GRILLERS ORIGINAL veggie burger according to package directions, except brush top with hoisin sauce halfway through cooking time.
- 2. Meanwhile, in small bowl stir together mustard, vinegar and sugar. Add cabbage, carrot and radish. Toss until coated.
- 3. Serve burger and cabbage mixture wrapped in flatbread.
TUNA BURGERS WITH WASABI MAYONNAISE
This simple-to-make meal is a healthy and delicious variation on the traditional burger recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 6 burgers
Number Of Ingredients 12
Steps:
- Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.
- Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.
- Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.
- Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.
WASABI SALMON BURGERS
This Recipe comes from the food network. I love wasabi and salmon. This is a great combo! Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.
Provided by Starfire aka Wendy
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
- Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.
- Ingredient note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.
- 4 servings 30 minutes.
Nutrition Facts : Calories 172.4, Fat 6.3, SaturatedFat 1.2, Cholesterol 112, Sodium 395.3, Carbohydrate 2.7, Fiber 0.3, Sugar 1.2, Protein 24.9
ASIAN BURGERS WITH WASABI LIME MAYONNAISE
Make and share this Asian Burgers With Wasabi Lime Mayonnaise recipe from Food.com.
Provided by gailanng
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To Make the Burgers: Combine all ingredients (except the sesame seeds) in a large bowl and mix gently with your hands until just combined; do not over mix. Form turkey into 4 patties about 1/2 inch thick. Sprinkle over the top of each patty the sesame seeds, patting lightly to adhere. Spray skillet with vegetable spray and heat a skillet over medium-high heat. Once hot, add burgers. Cook for 4-5 minutes per side.
- Toast buns if desired, then top burgers with wasabi mayo, lettuce and tomatoes; serve.
- Wasabi Lime Mayonnaise: Mix all ingredients together in a small bowl. Cover and refrigerate for, at least, 1 hour.
Nutrition Facts : Calories 397.2, Fat 19.5, SaturatedFat 4.3, Cholesterol 128.6, Sodium 528.8, Carbohydrate 26.8, Fiber 1.3, Sugar 4, Protein 28.8
KAMIKAZE BURGERS
Fantastic fusion style burgers with a real zing! Season with hot pepper sauce for an even stronger kick!
Provided by Jethro Beltran
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
- Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.
Nutrition Facts : Calories 604 calories, Carbohydrate 32.5 g, Cholesterol 114.1 mg, Fat 36 g, Fiber 1.1 g, Protein 33.6 g, SaturatedFat 13.5 g, Sodium 845.8 mg, Sugar 3.4 g
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