SALMON BURGERS WITH LEMON-CAPER AïOLI
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
- Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
- Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.
SALMON BURGER WITH ROASTED SWEET PEPPERS AND LEMON AIOLI SAUCE.
Make and share this Salmon Burger With Roasted Sweet Peppers and Lemon Aioli Sauce. recipe from Food.com.
Provided by Emma Pham
Categories Very Low Carbs
Time 23m
Yield 2 burgers, 2 serving(s)
Number Of Ingredients 6
Steps:
- Put everything in a blender and alternate blend at low and fast speeds. Ensure that all ingredients are blended but not minced.
- Form a burger ball and chill in the fridge for at least 15 minutes.
- Remove from fridge at flatten salmon balls into patties.
- Heat 1 tablespoon of oil in a saucepan. Put salmon patties in pan and cook about 7 minutes or until brown.
- uild your burger:.
- Place whole wheat burger bun in the oven at 375 and heat about five minutes or until toast warm.
- On one side of bun, layer aioli sauce, sliced roasted peppers, and the salmon patty.
- Enjoy! This salmon burger is fresh, healthy and tasty, even without cheese! :).
Nutrition Facts : Calories 405.1, Fat 14, SaturatedFat 2.6, Cholesterol 146.3, Sodium 316.3, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 65.2
ROASTED SWEET PEPPERS:
Make and share this Roasted Sweet Peppers: recipe from Food.com.
Provided by Emma Pham
Categories Peppers
Time 41m
Yield 2 burgers, 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 375°F
- Place mixing of 10 whole mini sweet peppers, olive oil and salt on a baking sheet in oven and roast for about 35 minutes or until brown on the outside.
- Remove sweet peppers from the oven and seal in ziplock bags, which makes it easier to peel the skins. Remove after five minutes and remove skins.
SALMON BURGERS
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.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 12.9 g, Cholesterol 91.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 2.4 g, Sodium 484.5 mg, Sugar 1 g
SALMON BURGERS WITH RED PEPPER MAYO
Keep canned salmon on hand and you'll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder for the patties, and as an irresistible topping.
Provided by Rhoda Boone
Categories Salmon Fish Quick & Easy Mayonnaise Capers Bell Pepper Sandwich Dinner Lunch Kid-Friendly Seafood Small Plates
Yield Makes 4 burgers
Number Of Ingredients 13
Steps:
- Make the red pepper mayo:
- Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
- Cook and assemble the burgers:
- Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
- Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
- Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2-3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
- Do Ahead
- Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.
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