Cilantro Burgers Recipes

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ISLAND AHI BURGERS WITH CILANTRO-CHILE-LIME SAUCE

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 25



Island Ahi Burgers with Cilantro-Chile-Lime Sauce image

Steps:

  • Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.
  • Burgers: Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. Add ahi and combine gently; form 4 patties.
  • Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour.

2 Anaheim chile peppers
1/2 cup mayonnaise
3 tablespoons sour cream
3 tablespoons finely chopped cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt
1 egg
1/2 cup panko (Japanese bread crumbs)
4 teaspoons soy sauce
4 teaspoons sugar
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon grated lime zest
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 1/2 pounds ahi tuna fillets, finely chopped
1 tablespoon vegetable oil
4 seeded Kaiser rolls, split
1 large Maui onion (or other sweet onion), thinly sliced
1 large vine-ripened tomato, sliced
1 package radish or sunflower sprouts

GARBANZO AND CILANTRO (CHICKPEA AND CORIANDER) BURGERS

This is a healthy veggie alternative to the classic burger and they can be frozen cooked or uncooked for easy preparing ahead. Time does not include chilling. From Good Food June 2011.

Provided by English_Rose

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Garbanzo and Cilantro (Chickpea and Coriander) Burgers image

Steps:

  • In a food processor, whiz the garbanzo beans, lemon zest, lemon juice, cumin, half the cilantro, egg and some salt and pepper. Scrape into a bowl and mix with 3oz of the breadcrumbs and the diced onions.
  • Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 minutes
  • Heat the oil in a large frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn.
  • To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices and the remaining cilantro.

Nutrition Facts : Calories 427.9, Fat 9.4, SaturatedFat 1.8, Cholesterol 46.5, Sodium 736.2, Carbohydrate 71.2, Fiber 8.2, Sugar 7.5, Protein 15.6

14 ounces garbanzo beans, drained
1 lemon (zest of whole lemon and juice of half of it)
1 teaspoon ground cumin
1 ounce cilantro, chopped
1 egg
4 ounces fresh breadcrumbs
1 red onion (1/2 sliced and 1/2 diced)
1 tablespoon olive oil
4 wholewheat hamburger buns
1 tomatoes, sliced
1/2 cucumber, sliced

FRESH SALMON-CILANTRO BURGERS

Make and share this Fresh Salmon-Cilantro Burgers recipe from Food.com.

Provided by dicentra

Categories     Summer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17



Fresh Salmon-Cilantro Burgers image

Steps:

  • Combine first 5 ingredients in a small bowl; cover and chill.
  • Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended.
  • Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes.
  • Carefully turn patties over; cook 2 minutes or until done.
  • Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
  • Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.

1/4 cup reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 (1 lb) salmon fillet, skinned and cut into 1-inch pieces
1/4 cup dry breadcrumbs
2 tablespoons cilantro leaves
2 tablespoons chopped green onions
1 tablespoon chopped seeded jalapeno pepper
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
cooking spray
4 (1 1/2 ounce) hamburger buns with sesame seeds, toasted
12 slices English cucumbers (1/4-inch-thick)
4 leaves lettuce leaves

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