Everything Salmon Burgers With Scallion Sour Cream Cream Cheese Sauce Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
• Add the potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 15 minutes. Reserve 1/2 cup of the starchy water and drain the potatoes. Return the potatoes to the pan, add the cream cheese, scallions, the reserved starchy water and 2 teaspoons salt. Mash with a potato masher or fork.
• Meanwhile, mix together the bagel chips, everything bagel seasoning and 1 tablespoon oil in a small bowl.
• Press the bagel chip mixture onto the top of each salmon fillet. Transfer the fillets to the prepared baking sheet, skin side-down. Bake until the salmon is cooked through and the top is golden brown, 10 to 12 minutes.
• Arrange the tomato slices and onions on 4 plates and drizzle with the vinegar and remaining tablespoon of oil. Sprinkle with capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates.

Steps:

• Preheat a grill to medium-high.
• Tear one of the hamburger buns into small pieces and pulse in a food processor until finely ground. Cut the salmon fillet in half. Cut one half into large chunks and the other half into small dice. Add the large chunks to the food processor with the bread crumbs and add the mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is ground to a paste. Transfer the mixture to a medium bowl and stir in the diced salmon; fold in the chives and parsley.
• Form the salmon mixture into four 3/4-inch-thick patties.
• Lightly oil the grill grates. Grill the patties, turning once, until well-marked on both sides and just cooked through, 4 to 5 minutes per side.
• Meanwhile, split and lightly toast the 4 remaining buns.
• Assemble burgers with the lettuce, tomato, red onion, pickles, mustard and mayonnaise.

Steps:

• Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
• Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
• Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
• Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

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:

• Put the scallions, sour cream, salt, and pepper in a blender and pulse until smooth. Set aside for 15 minutes before serving.
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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:

• Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
• Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.