Salmon Burgers With Wasabi Mayo Recipes

Steps:

• To prepare the mayo, whisk together wasabi powder and water in a small bowl until a paste forms. Whisk in the mayonnaise, ginger, soy sauce, and lemon juice until evenly incorporated. Cover the bowl and refrigerate at least 35 minutes. To prepare the burgers, preheat an outdoor grill over high heat. Place all the ingredients, except for the breadcrumbs, into the bowl of a food processor and pulse 12-15 times, or until the mixture is ground, with a few small chunks of salmon. Remove the mixture from the food processor and place it into a mixing bowl. Add the breadcrumbs and mix until evenly incorporated. Form 4 patties, place them on a plate, and refrigerate for 20 minutes. Lightly brush the outside of each patty with a little vegetable oil to prevent sticking, and place the salmon patties on the hot grill. Cook for 3-4 minutes, or until char marks appear. Flip the patties and cook until an instant-read thermometer inserted in the patties reads 155°F, about 4-5 more minutes. Serve the burgers on sesame seed buns and top with the wasabi mayo.

Steps:

• Place fresh salmon fillets into a food processor and chop lightly.
• In a bowl, mix together salmon, panko, mayonnaise, red peppers, green onions, ginger root, soy sauce and black pepper.
• After mixing everything together, chill for 20-30 minutes.
• Heat sesame oil in a skillet on medium heat. Use a measuring cup to scoop out 1 cup salmon mixture and drop into hot oil. (If you want to make mini salmon sliders, use a 1/4 cup scoop.).
• Use a spatula to flatten and shape into a patty.
• Fry for 3-5 minutes each side until golden brown. Remove from heat and drain on a paper towel.
• Top with wasabi mayo Recipe #2566090 and add your desired toppings.

Steps:

• Preheat the oven according to the package directions for the fries.
• Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.
• Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.
• While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.
• Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.

Steps:

• Mix wasabi with lemon juice mix in mayonnaise and chill till ready to use.
• Place onion in a food processor with blade attachment and pulse to mince onion.
• With processor running add garlic chives and garlic and follow with the remaining ingredients in order as stated. When you get to the salmon start to pulse till all is coarsely chopped as a ground beef and all ingredients are mixed. Form 6 patties and lightly spray olive oil on them.
• Preheat grill to very hot.
• Place patties on grill and reduce heat to medium. Grill for 3 minutes and flip grill for 4 more minutes.
• Spread 1/6 of the mayo on the bottom of each roll, top with lettuce, tomato, burger, and spread relish on burger. Top with bun and enjoy.

Steps:

• Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
• Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
• Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.

Steps:

• In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

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.

Steps:

• Drizzle butter and 2 tablespoons oil into a 13x9-in. baking dish; tilt to coat bottom. Place salmon in dish; brush with remaining oil and sprinkle with salt and pepper., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, combine the mayonnaise, lemon juice and wasabi. Sprinkle salmon with onions and sesame seeds. Serve with sauce.

Steps:

• For Salmon Burgers:
• Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into a chunky puree. It should still have pebble-sized pieces (about ¼-inch) in it. Scrape into a bowl.
• Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayo, and pickled ginger liquid. Mix until uniform.
• Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and refrigerate for 1 to 8 hours before cooking.
• Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
• Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
• Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to maneuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel-lined plate or platter. Add another tablespoon of oil to the pan and repeat until you have fried all of the salmon burgers.
• For Wasabi Mayo:
• Put the mayo in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayo and adjust with more wasabi if you want a stronger flavor.
• To Serve the Salmon Burgers:
• If you're watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayo and any other optional toppings you'd like. If you want to eat it burger-style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayo over the burger and top as desired.