Savorysalmonburgers Recipes

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.

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:

• For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside.
• Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel.
• For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper.
• To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve.

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.

Steps:

• Lightly oil a large skillet and put over low heat.
• Mix ground beef, egg whites, sun-dried tomatoes, goat cheese, sea salt, steak seasoning, and parsley in a large bowl. Shape into 5 hamburger patties.
• Put patties in the skillet and cook for 5 minutes. Flip and cook another 5 minutes. Increase heat to medium or medium-high, cover, and continue to cook, flipping occasionally, until burgers are cooked through and juicy, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top with liquid hickory smoke seasoning.

Steps:

• Drain the salmon, reserving the liquid.
• Flake salmon and remove any skin or bones.
• Combine the salmon, egg substitute, onion, peppers, lemon peel, oat bran, lemon juice and seasonings.
• Mix well and add milk with enough resered liquid to make moist patties that hold together well.
• Form into 4 to 5 patties and pan-fry in a lightly oiled skillet for about 5 minutes or until lightly browned; turning halway through the cooking time.
• These can be served on whole-wheat hamburger buns with your choice of toppings.

Steps:

• Prepare salmon by cutting into strips, then chopping or shredding salmon, being careful to remove any bones.
• In a large bowl, combine salmon, breadcrumbs, onions, mustard, horseradish, eggs, rosemary, salt, and pepper to taste.
• Chill for 30 minutes.
• Prepare grill for medium-high heat.
• Form salmon mixture into 8 patties, and lightly coat each patty with butter.
• Cook 4-5 minutes on each side.
• Place patties on rolls, and top with lettuce and tomato.

Steps:

• Season meat with salt and pepper.
• Combine wine, onion and garlic and cook until sauce is reduced to 2/3 cup.
• Add butter, lemon juice and parsley.
• Cool sauce, then blend into seasoned meat.
• Mixture will be moist.
• Shape into 8 patties.
• Grill over hot coals.
• Serve on buttered buns.

Steps:

• To each pound of ground beef add 1 medium onion chopped very fine, 1/2 cup of chopped ripe olives and 1 tablespoon of Spice Islands mushroom powder. Grill as with plain hamburgers , seasoning to taste with salt and pepper as the meat cooks.
• Serve these hamburgers with crisp fried potatoes and a salad of sliced tomatoes dressed with olive oil and wine vinegar and garnished with black olives and strips of anchovies.