Jammin Salmon Burgers With Dill Mayo Recipes

Steps:

• In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
• In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

Steps:

• Combine salmon, onion, bread crumbs, green bell pepper, 3 cloves garlic, egg, soy sauce, 1 teaspoon lemon juice, and salt in a large bowl; mix until evenly blended. Shape salmon mixture into eight patties.
• Heat a large non-stick skillet over medium-high heat. Cook salmon patties until golden brown, 4 to 6 minutes per side.
• Whisk mayonnaise, 2 cloves garlic, basil, 1 teaspoon lemon juice, Dijon mustard, and lemon pepper in a bowl until well mixed. Serve mayonnaise mixture with salmon patties.

Steps:

• Preheat oven to 400 degrees F.
• In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise. Add drained salmon and mix well. Form salmon mixture into 4 patties and set aside.
• Heat 2 tablespoons of grapeseed oil in a large skillet over medium heat. Add the burgers and cook until browned on the bottom. Turn and brown other side. Place in oven for 3 to 4 minutes.
• Serve on buns with Dill Mayonnaise.
• Combine all the ingredients in a small bowl and set aside.

Steps:

• For the Dill Mayonnaise:.
• Combine all the ingredients in a small bowl and set aside.
• For the Burgers:.
• Preheat oven to 400 degrees F.
• In medium bowl, combine the parsley, onions, eggs, panko, black pepper, salt, lemon zest, and Dill Mayonnaise together. Add drained salmon and mix together. Make 4 patties and set aside.
• In a large ovenproof skillet on medium, heat 2 tablespoons of grapeseed oil. Place burger in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.
• Serve on buns with Dill Mayonnaise.

Steps:

• Preheat oven to 400 degrees F.
• In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together. Add drained salmon and mix well together. Make 4 patties and set aside.
• In a large skillet on medium, heat 2 tablespoons of grapeseed oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.
• Serve on buns with Dill Mayonnaise.
• Combine all the ingredients in a small bowl and set aside.

Steps:

• Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
• Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
• Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
• Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
• While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
• To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.