PERFECT SALMON BURGERS
Provided by Food Network Kitchen
Time 1h
Yield 4 burgers
Number Of Ingredients 12
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.
SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW
Steps:
- Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
- Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
- Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
- Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
- It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
- Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.
ASIAN-STYLE SALMON BURGERS
Make a big batch of Roasted Salmon and Vegetables and use the leftovers for this speedy supper later in the week.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- In a large bowl, flake and mash salmon fillets. Stir in roasted vegetables, water chestnuts, egg white, ginger, and soy sauce until combined. Add flour and stir to combine. Divide into 4 patties. Lightly coat a large nonstick skillet with nonstick cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through. Serve burgers on buns with lettuce and Chinese mustard, if desired.
Nutrition Facts : Calories 399 g, Fat 11 g, Fiber 5 g, Protein 33 g, SaturatedFat 2 g
ASIAN SALMON BURGERS
Don't feel bad about your burger craving--just make this salmon version with a delicious Asian twist.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- In food processor, place salmon, gingerroot and green onions. Cover; pulse several times until mixture comes together. Empty contents into large bowl. Add bread crumbs and soy sauce; mix with hands. Shape mixture into 4 patties, 1/2 to 3/4 inch thick.
- Heat 10-inch ovenproof skillet or grill pan over medium-high heat. Add 1 tablespoon oil and the patties. Cook 3 minutes; turn patties, and transfer pan to oven.
- Bake 8 to 10 minutes or until cooked through. Meanwhile, mix Aioli ingredients in small bowl. Serve each burger in a lettuce wrap topped with 2 tablespoons aioli and several slices avocado.
Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Burger, Sodium 430 mg, Sugar 4 g, TransFat 0 g
ASIAN SALMON BURGERS
Make and share this Asian Salmon Burgers recipe from Food.com.
Provided by BakinBaby
Categories Lunch/Snacks
Time 25m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put salmon, bread crumbs, egg, garlic, soy sauce, oil, scallions, and 2 tablespoons of the ginger in food processor. Pulse until coarsely chopped. Form into 4 equal (3" diameter) patties. Sprinkle tops with sesame seeds.
- 2.Heat large nonstick frying pan coated with cooking spray over medium heat. Put patties sesame-seed-side down in pan. Cook 5 minutes. Flip and cook until done, 5 minutes longer.
- 3.Serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger.
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ASIAN SALMON BURGERS • STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
5/5 (1)Estimated Reading Time 1 min
- In a large bowl, combine the salmon, red onion and 1/4c of the Panko. (Set aside the remaining Panko in a shallow bowl.)
- Add the liquid ingredients to the salmon mixture. Shape the salmon into 4 burger patties. Carefully dredge each burger in the remaining Panko.
- Cover and refrigerate burgers for at least 1 hour up to 4 hours. 5. Preheat oven to 375 degrees. Heat oil in a non-stick fry pan over medium heat. Fry burgers (don't overcrowd!) 2 minutes on first side, Turn. Fry second side 1 minute. Brush a small amount of Hoisin on the tops of the burgers. 6. Bake in oven for 3 minutes, or until cooked through. If you like your salmon medium rare, only bake for 2 minutes. Serve with buns, lettuce, tomato slices.
ASIAN SALMON BURGERS - THE ROASTED ROOT
From theroastedroot.net
Reviews 10Category Main CourseCuisine AmericanTotal Time 21 mins
- Add all of the ingredients for the salmon burgers to a food processor and pulse until combined, but still chunky. Avoid making a paste - you may need to stop the food processor, scrape the sides with a rubber spatula, and re-start several times.
- Heat 2 to 3 tablespoons over medium-high in a cast iron skillet, and form burger patties out of the salmon mixture.
- Once the skillet is completely hot, carefully place the salmon burgers on the hot surface. Cook for 3 minutes per side, or until burgers are golden-brown on both sides.
- Serve salmon burgers on a bed of mixed greens with pickled ginger, red onion, avocado, and cilantro.
ASIAN SALMON BURGERS - RECIPES | PAMPERED CHEF CANADA …
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- For slaw, cut carrot and cucumber in half crosswise; cut into julienne strips with Julienne Peeler (about ½ cup/125 mL each) and place into small bowl.
- Refrigerate until ready to use.Prepare grill for direct cooking over medium heat (350-400˚F/180-200˚C).For burgers, place onions in large bowl, finely chop onions using Salad Chopper.
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