Everything Salmon Burgers Rachael Ray Recipes

Steps:

• To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.
• To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
• Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
• Serve salmon patties atop Caesar Slaw.

Steps:

• Place the salmon in a food processor and pulse to coarse grind the fish.Transfer the fish to a mixing bowl and season with the grill seasoning, poppy and sesame seeds, onion flakes, and dill. Use your hands to mix, then divide into 4 equal portions and form each portion into a patty.
• Heat a about a tablespoon of olive oil in a large skillet over medium high heat.
• Cook the burgers for 3 minutes on each side for a pink center, 4-5 minutes on each side for fully cooked.
• While the burgers cook, combine the cream cheese with the scallions. Fold in the sour cream and lemon juice. Split and lightly toast the rolls.
• Serve the burgers on the toasted buns topped with lettuce, tomato, red onion, and some of the cream cheese sauce.
• Enjoy!

Steps:

• Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
• Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
• Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
• While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
• Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

Steps:

• Rinse and spin salad greens of your choice and place in salad bowl.
• Drain salmon and fluff with a fork in a medium mixing bowl.
• Add crackers and mix well.
• Add the rest of the ingredients up until and including cayenne pepper sauce.
• Zest lemon into bowl and mix well and form into 1 inch thick patties.
• Heat oil on a medium-high burner.
• Mix mayonnaise, chili sauce, corn, apple, ketchup, and dill in a bowl.
• Toss coarse salt with salad greens; drizzle with lemon juice and toss again. Drizzle with olive oil and divide on plates.
• Fry salmon burgers until golden brown. Flip and brown other side; drain briefly on a paper towel.
• Place burgers on top of salad greens and dollop mayonnaise sauce on top of burgers.
• Makes about 7 burgers.