Pan Seared Salmon Burgers Recipes

PAN-SEARED SALMON BURGERS

Steps:

• Place garlic in a food processor in pulse; then, add the salmon to combine and pour ground up salmon into a large bowl.
• Add garlic powder, paprika, onion powder, salt, pepper, breadcrumbs, and cheese and stir to combine.
• Use your hands to form mixture into burgers, placing them on a plate.
• Then, heat a large skillet (I used my cast iron) over medium high heat with olive oil--at least 3 tbsp--and wait a minute or so before adding in the burgers. You may need to do this in two rounds depending on how many burgers fit in your skillet. Cover the skillet with a lid and cook burgers for 3-4 minutes per side.
• For the aioli: Place mayo in a bowl and set aside; then, heat olive oil in a skillet and add the garlic. Cook garlic until it turns slightly golden, then pour garlic and olive oil into the bowl with the mayo; stir to combine.
• Assemble burgers the way you would a normal burger with plenty of garlic aioli.
• Enjoy!

PERFECT SALMON BURGERS

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 LEMON-CAPER AïOLI

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.

PAN SEARED SALMON BURGERS WITH CHIPOTLE MAYONNAISE

Steps:

• Heat oil in a heavy-bottomed skillet over medium-high heat.
• Brush agave onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork.
• Transfer to a plate and rest for 5 minutes.
• Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.
• Slather mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.

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.

PAN-SEARED SALMON BURGERS

Steps:

• Mix the salmon, chives, parsley, salt and pepper together. Mold into two patties. Add the canola oil to the pan to heat. When the oil is heated, place the patties into the oil and cook for 15 minutes on each side. When the patties are golden brown, remove from pan and place on hot buttered buns. Add onion, tomatoes, bacon, cucumber, and your favorite mustard. Enjoy!

PAN-SEARED BURGERS

Steps:

• Break egg into a large bowl; whisk with water until smooth. Add breadcrumbs, onion, garlic, mustard, salt and pepper. Mix well to blend flavours.
• Crumble beef over egg mixture, with a wooden spoon, mix beef and egg mixture just until combined.
• Shape into four to six patties, each about 3/4 inch thick.
• Set a skillet that will hold burgers comfortably in one layer over medium-high heat. Brush bottom of skillet with oil. Heat until oil is just shimmering. Arrange burgers in skillet. Fry until brown and crisp on bottom, about six minutes per side.
• Remove burgers to a plate topped with towelling and pat off any visible fat.