In my recipe, I keep the flavorings simple, adding enough salt to season the patties throughout, plus a mixture of fresh herbs like parsley, tarragon, and chives, some grated ginger for a fresher, zestier flavor, and a small amount of ground coriander seed, which is a natural spice to pair with fish. Heat the oil in a skillet over medium heat. Cut three-quarters of the salmon (just eyeball it) into -inch pieces. Add the salmon paste mixture to the bowl with the diced salmon. Heat a skillet on medium heat, add 1-2 teaspoons olive oil and place the salmon patties. Instructions. Grill for about 3 to 4 minutes on each side. Toast it lightly if you like, and add your creamy mayo to the bottom. Flip the burgers over and cook for another 5-6 minutes or until the burgers reach an internal temperature of 145F. Cook 4 minutes on each side or until completely cooked through and center feels slightly firm. In terms of sustainability and possible contamination risks, a can of Alaskan salmon is highly recommended over other variants. You don't need to process the canned salmon, just flake it in with the rest of the ingredients. Cook the burgers until golden. After letting these burgers set up in the fridge for a bit (you can prep them up to 1 hour ahead) you want to cook them over medium-high heat in a heavy-bottomed pan with a neutral oil (I like grapeseed oil). PIZZA DOUGH: Homemade pizza and flatbread is fun to make, and fresh dough makes all the difference. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. After the sauce, top your burger with thin avocado and tomato slices, along with some Bibb lettuce and red onion. Heat the oven to 200C/180C Fan. The outside should be golden and inside an opaque pink. You can check for doneness around 10 minutes depending on the size of your patties. Combine mayonnaise and sriracha, set aside. Cook them 3-4 minutes on first side, flip and repeat on the second side (total 6-8 minutes depending on size of patties). Preheat oven to 220F (100C). Preheat grill to medium-high heat. 1/4 teaspoon . Spray a non stick frying pan with low calorie cooking spray and place over a medium heat. Form the patties: Form the dough into 4 patties about 1 inch thick. Cover with cling wrap and place in the fridge for 30 minutes. 1/4 teaspoon salt. 1. In a food processor, pulse the scallions and . Makes 4 servings. Cut salmon into 2" pieces. These salmon burgers are light, and tender. Marge Perry. BUDGET TIP: Replace the fresh salmon with canned salmon (or use a combination of both). I love it. Serve on buns, if desired, with the condiments of . If you don't have a food processor, mash the avocado very well with the back of a fork until smooth. process into pieces that are about 1/4" - stop to scrape the sides of the processor as needed. Shape into eight 1/2-in.-thick patties. Here's the process: Preheat your air fryer to 400F. Preheat the broiler. Form salmon mixture into 3-4 patties. Preheat the broiler. Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Add to prepared skillet, and cook for 2-3 minutes. Squeeze fresh lemon juice on each patty before serving (optional). Add the Panko crumbs, an egg, and parmesan cheese, and pulse until it resembles ground meat. Heat the oil in a large skillet over medium heat. In a food processor, add the salmon, egg yolk, lemon juice, salt, black pepper and cayenne pepper. Put ~ of the salmon into a food processor along with the Dijon mustard and mayonnaise. Mix thoroughly with hands, or pulse in food processor. Place the salmon, egg whites, mustard, dill, breadcrumbs, and salt and pepper to taste into a large bowl and mix until well combined. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, egg, lemon zest, lemon juice and cayenne. 30. The flavor is SUPER fresh because the burger is made of mostly fresh fish. Form into patties 6 patties. Chill the salmon burgers for 20-30 minutes before grilling. Mix together well and divide into four balls. Cut the salmon into 1" (2.5 cm) pieces and place into the food processor bowl. Divide the mixture into four equal parts (about 150 g each) and form into patties about 3/4 in thick. Heat the olive oil in a large (12-inch . Place the patties on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 hour. Preheat oven to 220F (100C). Place salmon in a food processor; pulse until coarsely chopped. Break salmon into large chunks. Add the green onions, garlic, lemon zest and juice, parsley, dill, Old Bay, salt and pepper to the bowl with the salmon, and stir to combine. Use a fork to gently stir in garlic, egg, bread crumbs, mayonnaise, Worcestershire sauce and salt. Instructions. Now, I'm just gonna put one together. from heat until a thermometer reads 160 . Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. We'll make half inch thick patties using about a half a cup of burger. Add to prepared skillet, and cook for 2-3 minutes. In a small bowl, mix the mayonnaise with the relish, dill, lemon juice, and 1/4 tsp. BREAD . Put all of the ingredients except the oil into a food processor and season well. 1. Mix thoroughly with hands, or pulse in food processor. Prep the patties. Cook Patties in Skillet. Oh, it's already smells so amazing and really smell the sesame oil. Unlike a beef burger where you want the pan to be hot and sizzling, these salmon burgers call for medium heat. Serve with your favorite burger toppings! Bake 15 to 20 minutes, flipping after 10 minutes. Sear the patties for 2 to 3 minutes on each side, depending on how cooked you want the interior to be. Step 6. Add the salmon as well as cilantro, green onions, ginger, garlic, sesame oil, maple syrup, salt, soy, panko, egg, and rice flour into the bowl of a food processor. In a medium-sized mixing bowl, combine ingredients and mix. 7. A food processor made quick work of chopping the salmon into pieces. With the blender running, slowly drizzle in oil until the mixture has thickened, 30 seconds to one minute. Combine: In a bowl or in the food processor (remove the blade), combine all of the remaining burger ingredients. Blend until smooth. Place frozen salmon burgers in a single layer, careful not to overcrowd. of canned salmon is enough to create 6 patties. Use an immersion blender or blender and blend until the ingredients are combined and smooth. You may need to increase the cooking time by 5 minutes. Instructions. Pour the onions and jalapenos into the bowl with the ground salmon. Heat the olive oil in a large (12-inch . Cut the salmon into 1" (2.5 cm) pieces and place into the food processor bowl. Pulse for 30 - 45 seconds, until it becomes a coarse mixture (see Tip). In the bowl of a food processor, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt and pepper. Form 3 (-pound) patties out of the salmon mixture and place on the baking sheet. If desired, add some finely chopped hot pepper. Add the remaining salmon and pulse just a couple of times so the salmon is in smaller pieces, about 1/4 inch thick, but not fully processed. Form into four patties. Add seasonings and egg. DO NOT over blend. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour. Pan fry for 5 minutes per side. Your food processor's plastic dough blade will knead the dough in a fraction of the time it would take to do by hand. Flip, and cook each patty for an additional 1-2 minutes, or until browned. Instructions Boil a kettle, pour the water into a saucepan and carefully add the sweet potato. Coat a rimmed baking sheet with cooking spray. First, let's get some oil heated up. Meanwhile, make the tartar sauce. Our homemade salmon burgers come together in just about 15 minutes, making them the perfect meal - anytime. On a lightly greased grill rack, grill burgers, covered, over medium heat or broil 4 in. Add seasonings and egg. Step 1. Spread the buns with a bit of tzatziki sauce. You are aiming for some chunks of salmon, not a paste. For Thawed salmon burger will take about 8 min. Mix mayo and mustard with basil, dill, lemon and cayenne pepper for a zesty, flavorful salmon burger sauce. In a medium bowl combine the salmon with the bell peppers, panko and garlic. Spread the remaining 1 cup panko on a plate . Nutrition Facts Easy and Fresh Salmon Burgers Amount Per Serving Calories 266 Calories from Fat 117 % Daily Value* Fat 13g 20% Saturated Fat 2g 10% Pre-heat the air fryer to 400F. A food processor is handy, but a knife works too! This will help hold the burgers together. to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add the scallions and quickly pulse 2 or 3 more times (you want some chunks). Place drained salmon in a bowl. Form into 6 firmly packed patties, about 1/2 inch thick. Another great burger recipe to try out is this salmon burger patty served with pickled cucumbers in a bed of . Season with salt and pepper. Here's how to cook these salmon burgers on the grill: Heat the grill to medium high (about 400 degrees F). Pulse to make a paste. Set aside a food processor, and a large pot. Add to the salmon and mix until well combined. How to Make Salmon Burgers. Add the black beans to a food processor along with the red onion, garlic, cilantro, sriracha, mayonnaise, cumin, soy sauce, and pepper. Air fry the salmon burgers for 12 to 13 minutes, flipping halfway through. Add the remaining ingredients for the burgers and process until a thick paste forms. Add a squeeze of fresh lemon juice on top. Place in a food processor or chopper to finely chop. But feel free to add a side of fries! On the grill: Heat the grill to high heat. Mix everything to combine. Add shallots and saut until translucent, about 4 minutes. Form into nice sized burger patties. In a large bowl, combine the first 7 ingredients. While the patties are in the fridge, place the cast iron griddle on the BBQ grill and preheat the BBQ to around 425 F with the lid closed. To cook the salmon burgers, preheat a large non-stick pan over medium heat with 2-3 teaspoons of oil. each salt and pepper. Divide the salmon mixture into 6 portions and form neat patties (I used a cup as a measure). Transfer salmon to a large bowl. Dirty vegan burger recipe - Vegan Recipes - Vegan Food & Living hot www.veganfoodandliving.com. Add white wine, lemon juice and . Make the salmon burgers. Made entirely with fresh wild salmon, herbs, and seasonings without adding any breadcrumbs. Add remaining salmon along with the onion and parsley; pulse several times until well combined. Coleslaw: In a large bowl mix together cabbages, green onions, jicama, and bell peppers. Season with salt and pepper. Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. The meat should look coarsely ground and hold together when pinched. Heat skillet, grill or air fryer to about 390-400 degrees. Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Then it's a quick pan fry in healthy olive oil. For the dill aioli. Add remaining . Add the egg white, breadcrumbs, Dijon mustard, lime zest, salt, chili powder and pulse.The mixture should be nice and light, but hold its shape. Oil the grill or grill pan. Choose a pan that you can grill your salmon burgers on to save extra dishes. Then add the patty, topped with the pickles and the herb mixture (mint, cilantro with lots of stems, and watercress, seasoned . Salmon burgers. Cook salmon burgers in batches. You may need to do it in batches. Add the patties and cook about 4 minutes per side (for a pink center). Transfer burgers to a plate. Shape into four burgers. Make sure that your lemon dill sauce has the right consistency to add a little extra moisture to your salmon burger. Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses. These burgers cook up quickly, maybe 4-6 minutes per side. Flip, and cook each patty for an additional 1-2 minutes, or until browned. Process until smooth. Saute the onion and jalapeno in the oil until soft, for about 5-7 minutes. 1-Canned salmon or fresh salmon. Place the salmon, the bread crumbs and the blackened seasoning in a food processor. Combine all the ingredients in a bowl. Add - cup onion depending on how much you like onion. Form the mixture into 6 equal sized patties. To keep the burgers together in the skillet, we used a light binder of mayonnaise and bread crumbs. Add in your chopped spinach, bread crumbs, feta cheese, mustard, and spices. Heat a grill pan over medium-high heat. Let the mixture rest for 5-10 minutes. For this recipe, one 15-ounce (oz.) So, now, we're gonna put these guys together. Use tongs to dip a folded square of paper towel in 2 tablespoons of oil and generously brush the oil over the grates. Video Notes Check for seasoning and set aside. Fry/grill the patties until browned on both sides and just cooked through, about 4 minutes on each side. For the Slaw: In a medium bowl, combine celery root, radicchio, and fennel. Pulse until all ingredients are mixed together. Divide mixture into 4 equal patties (about inch thick). Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. If you're in a hurry, you can skip this part though. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes. Use medium heat. Set aside a food processor, and a large pot. Pulse the ingredients until they are evenly mixed, but still slightly chunky. Transfer to refrigerator. In a medium bowl, whisk together all of the ingredients. Hand form approximately 8-9 small patties to create about two patties per person. 3. In a small container or a blender canister, combine the egg, garlic, salt, pepper, mustard, capers, and dill. This will hold the salmon patties together. Increase heat to medium-high. Cook these patties 4 minutes . An instant read thermometor inserted in the center of the burger should read 145F. Internal temp should be 145 degrees. Use the s-shaped blade and the pulse setting to chop up all your veggies and then make a batch of delicious garlicky-butter breadcrumbs also using your food processor. Whiz the dough to get the right texture: or you can use a knife to finely chop. Salmon burgers. Grind the meat in batches: Place the chilled blade in the food processor. Let the salmon burger mixture chill in the fridge for 15 minutes. Form mixture into 4 equally sized patties. Cook the burgers over medium to medium high heat until done in the center. Chop the salmon into cubes and pulse it in a food processor with the spring onion until minced. Step 2. Make the harissa mayo. To Grill the Salmon Burgers: Preheat your grill to 350 degrees. Cook for 8 minutes until tender. Add drained salmon to a large bowl or food processor. Heat a heavy nonstick skillet or a griddle over medium-high heat. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. I use a heaping half cup measure to portion out the salmon. Make sure the onion is finely chopped; smaller pieces will help keep the patties from falling apart. Instructions. Spray skillet with non-stick spray. The next step is to form the pattiesand I . Step 1. Drain well. How to make Blackened Salmon Burgers with Avocado Crema: Step 1. Transfer the patties to a plate lined with paper towels to drain the excess oil. Refrigerate before cooking. In a separate bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. For the salmon burgers: Put the salmon, the remaining 3 tablespoons soy sauce, and 1 teaspoon sesame oil in a food processor and pulse a few times to roughly chop. Divide mixture into 4 equal patties (about inch thick). Mix the salmon with the minced dill, olive oil, salt, and lemon juice. Place salmon in a food processor; pulse until coarsely chopped, and add to bread crumb mixture. Whisk in the remaining ingredients. Add drained salmon to a large bowl or food processor. Preheat grill to high heat, and brush grates with oil, or heat a skillet with olive oil over medium-high heat. With a knife finely chop the remaining salmon. Instructions. Store-bought bread crumbs muddled the flavor of the salmon, so we made our own fresh crumbs from white sandwich bread. Instructions. Form into four patties. Transfer the salmon to a bowl. Spray the top of the salmon burgers with nonstick cooking spray or brush lightly with olive oil. If you're in a pinch, then using a can of salmon can be a great alternative in making salmon patties. Cook the salmon burgers for 4-5 minutes per side. When the butter foam subsides or the oil is hot, cook . Place the patties on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 hour. Add . Heat a large pan with 1 tbsp of olive oil. Pulse until the mixture forms into a thick paste. Transfer the salmon mixture into a bowl and mix well with the chopped parsley. Skillet Gently place the salmon burgers on the skillet/griddle and fry for 5-6 minutes. Make the burger mixture. Fill the food processor no more than half full with cubes of meat (leave the rest of the meat in the freezer). Use a fork to gently stir in garlic, egg, bread crumbs, mayonnaise, Worcestershire sauce and salt. Heat a little oil in a large, non-stick grill pan over medium heat. Spray skillet with non-stick spray. Divide the mixture into six even pieces (about 6 ounces each), and form into round patties roughly the size of the buns. 4 oz baby spinach, coarsely chopped (3 cups) 3 scallions, minced. This salmon burgers recipe comes together in just a few minutes! You can check for doneness around 10 minutes, depending on the size of your patties. 1 lb salmon fillet, skinned. When hot, carefully place the salmon burgers in the frying pan and cook for 8-10 minutes, turning carefully once. Taste and add more lemon juice, salt, and pepper if needed. BULK IT UP: These burgers are reasonably rich and filling. If you don't have fresh pepper, add a little chili powder or hot sauce. Once whisked together fold the mayonnaise mixture into the vegetables and mix thoroughly. It makes for a fantastic festive dish. Firming the burgers for 15 minutes does wonders for the texture. Meanwhile, make the secret sauce by combining everything in a small bowl and whisking well. Flip them only once if possible. Cut salmon into " pieces. Form into four 3/4-inch-thick patties, set on a large oiled plate and cover, and refrigerate until ready to cook (up to 4 hours). Healthy Salmon Burgers. Add the egg, onion, salt, and pepper. Warm-up cup oil over medium-high heat in a large skillet and once hot fry patties on both sides until crisp and golden brown (about 2-3 minutes per side). Just before adding the patties to the grill, oil the grill thoroughly. Cover loosely with plastic wrap and refrigerate at least 30 minutes. Heat the oil in a large nonstick skillet over medium-high. Set in refrigerator. Add the salmon, then layer on the arugula, tomato and onion slicesenjoy! Remove the skin from the salmon, and cut about a 4 oz piece off. For the sauce, whisk together the mayo, peri peri sauce and lime rind in a small bowl, and set aside. For the Rmoulade: In a small bowl, stir together the mayonnaise, capers, cornichons, herbs, lemon juice, Dijon mustard, and horseradish until thoroughly combined. Adjust the seasonings with salt and pepper and chill.