SALMON BURGERS WITH TARTAR MAYONNAISE
This is something that looks very yummy and that I will have to try soon. Means I'll have to tag less LOL I'm sharing with you. It's for the barbecue but I guess it can be done in a skillet. From Coup de Pouce
Provided by Boomette
Categories < 60 Mins
Time 38m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine mayonnaise, tomatoes, parsley, capers, lemon juice and tabasco. Set aside. (This can be prepared in advance and cover it. It will be good up to 6 hours in the fridge).
- Put salmon fillet, skin side down, on a cutting board. Beginning by the tight side, with a knife, do a light incision between the skin and the flesh, to be able to hold the skin. Holding the skin firmly and putting the knife down and inclined, pull on the skin from the exterior in a movement of backwards and forwards. Cut the salmons in pieces.
- In food processor, mix salmon, 1/4 cup of the reserved tartar mayonnaise, onion, breadcrumbs, salt and pepper until salmon is finely chopped. Shape the mixture in 4 burgers of 3/4 inch thickness. (You can prepare the burgers in advance and put in an hermetic container, separating them with wax paper between each. They will be good up to the next day in the fridge).
- Set the barbecue to medium heat. Put the salmon burgers on an oiled grill and close the cover. Cook for about 10 minutes or until golden (flip them at mid-cooking).
- Meanwhile, put the slices of bread on the grill of the barbecue and cook 3 minutes or until lightly crispy (flip at mid-cooking). Put 4 slices of bread on a work surface. Garnish each one with a lettuce leaf, then with the salmon burger and remaining of tartar mayonnaise (divided in the 4). Cover with the other slices of bread.
Nutrition Facts : Calories 441.4, Fat 17.3, SaturatedFat 2.9, Cholesterol 62.8, Sodium 1103.3, Carbohydrate 40, Fiber 5, Sugar 5.7, Protein 30.2
5-INGREDIENT GRILLED SALMON BURGERS WITH SRIRACHA MAYONNAISE
Fresh wild Alaskan salmon (or even frozen fillets) produce delicious burgers perfect for every cookout. Once you taste a freshly made salmon burger, you may never want a frozen, premade patty again.
Provided by Michelle Dudash
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the burgers: Cut parchment or waxed paper into four 6-inch squares. Chop the scallions in a food processor. Add the salmon, lemon zest and juice, and pulse until finely chopped, with some small pieces remaining. Divide the salmon into four mounds on the parchment squares. Shape the salmon into patties, about 4 1/2-inches wide, being mindful not to over handle. Either cook right away or cover and refrigerate the burgers for a few hours before cooking.
- When ready to cook, preheat grill to medium heat, 375 to 400 degrees F.
- Sprinkle the tops of the burgers with salt and pepper. Grease the preheated grill with oil and carefully flip the burgers onto the grill, parchment-side up. Peel off the parchment and sprinkle the other side of burgers with salt and pepper. Cook until the centers begin to turn pale pink and the burgers release from the grill, about 5 minutes. Flip and cook through, about 3 minutes. For the mayonnaise: Combine the mayonnaise and Sriracha.
- Serve the burgers in buns or lettuce wraps. Top with the mayonnaise and serve with the lemon wedges.
Nutrition Facts : Calories 290 calorie, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 67 milligrams, Sodium 350 milligrams, Carbohydrate 4 grams, Fiber .5 grams, Protein 23 grams
SALMON BURGERS
Steps:
- Mince the salmon on a cutting board then place it into a resealable bag. Using the flat end of a meat tenderizer, mash the salmon until it is finely minced. Place the salmon, egg whites, mustard, dill, breadcrumbs, and salt and pepper to taste into a large bowl and mix until well combined. Form into four patties.
- Heat the olive oil in a large (12-inch) grill pan over medium-high heat. When the grill pan is hot, add the salmon patties and cook for five minutes on each side, without moving so they form a crust. Toast the buns on the grill pan, cut sides down.
- To serve, place the cooked salmon burgers on the toasted buns with the Simplest Coleslaw on top of the burger.
- Place the cabbage, mayonnaise, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl and mix well.
SALMON BURGERS
For this recipe, you'll want to grind part of the salmon in a food processor: It'll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it's best when the center remains the color of ... salmon. Two or three minutes a side usually does the trick.
Provided by Mark Bittman
Categories dinner, weekday, burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
- Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
- Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
- Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.
SALMON BURGERS WITH LEMON BASIL MAYO
I am not a big fish eater, but my family is - so I had to find a way of serving fish that we all liked. These salmon burgers were the perfect solution for us! Serve on hamburger buns with preferred garnish (lettuce, tomato, onion, etc.)
Provided by [email protected]
Categories Seafood Fish Salmon
Time 35m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 10.6 g, Cholesterol 89.5 mg, Fat 33.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 5.8 g, Sodium 572.3 mg, Sugar 1.2 g
SALMON BURGERS WITH DILL TARTAR SAUCE
My DH loves salmon!! I have been meaning to make this burger for him, but it has been lost for a while. I am placing it here for safe keeping and as a reminder for me!! These burgers are easier to handle if they are chilled for 1 hour before grilling....time included in cooking time. From BonAppetit July 2001.
Provided by SkinnyMinnie
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place salmon fillets, 3 Tbs tartar sauce, 1 Tbs dill, salt and pepper in food processor.
- Blend using "pulse" until coarsely ground.
- Form into 2 (1/2-inch) thick patties.
- Heat grill to medium high heat.
- Whisk 1/2 cup tartar sauce, 1 Tbs dill, lemon zest in medium bowl to blend.
- Grill rolls until toasted and transfer to 2 plates and spread bottom halves generously with sauce.
- Grill patties until fish is cooked through, about 2 min per side.
- Place burgers atop sauce on rolls, top with onion slices, lettuce and the top half of the rolls.
Nutrition Facts : Calories 218.2, Fat 5.6, SaturatedFat 0.9, Cholesterol 72.9, Sodium 402.3, Carbohydrate 10.5, Fiber 4.2, Sugar 4.3, Protein 32.7
SALMON BURGERS WITH DILL TARTAR SAUCE
Categories Herb Salmon Summer Grill/Barbecue Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.
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
TERIYAKI SALMON BURGER RECIPE BY TASTY
Here's what you need: salmon fillet, soy sauce, mirin, sake, sugar, rice, sesame oil, green leaf lettuce, mayonnaise
Provided by Daiki Nakagawa
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine. Add the salmon and marinate for 15 minutes.
- For the sauce, combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine.
- Heat a pan over medium-high heat and add a splash of salad oil. Add the marinated salmon and cook until both sides are cooked through, about 3 minutes.
- Add the reserved marinade to the pan. Stir until the salmon is fully coated in the glaze.
- Form the rice into four patties.
- Heat another pan over medium-high heat and add the sesame oil. Add the rice "buns" and cook until the outside is crispy, about 5 minutes.
- Top the rice "bun" with a piece of green leaf lettuce, salmon, mayonnaise, and top with another rice "bun." Repeat with remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 32 grams, Fat 26 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
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