Best 3 Cuisine Grilled Mini Salmon Burgers Recipes

Mini Salmon Burgers image

Provided by ElizabethKnicely

Time 2h38m

Yield 12 mini burgers, 12 serving(s)

Number Of Ingredients 9

1 egg, beaten
1 (15 ounce) can salmon, drained and flaked
1/4 cup Miracle Whip
20 Ritz crackers, finely crushed (about 3/4 cup)
1 green onion, sliced
12 mini whole wheat sandwich buns, partially split (3 inch)
3 plum tomatoes, cut into 4 slices each
1 cup baby spinach leaves
1/4 cup kraft thousand island dressing

Steps:

Mix first 5 ingredients until well blended. Shape into 12 (3-inch) patties. Refrigerate 2 hours.
Cook in large nonstick skillet on medium-high heat 3 to 4 minutes on each side or until golden brown on both sides.
Serve in rolls topped with remaining ingredients.
KRAFT KITCHE'S TIPS:.
HOW TO GRILL PATTIES: Spray grill with cooking spray. Heat to medium heat. Grill patties 3 to 4 minutes on each side or until golden brown on both sides.
SUBSTITUTE: Substitute 2 Tablespoons chopped fresh parsley for the onions.
MAKE AHEAD: Shape salmon mixture into patties as directed. Store in a tightly covered container in the refrigerator up to 24 hours before cooking as directed.

Nutrition Facts : Calories 233.3, Fat 8, SaturatedFat 1.6, Cholesterol 34.5, Sodium 378.6, Carbohydrate 27.1, Fiber 1.4, Sugar 4.9, Protein 12.6

Perfect Salmon Burgers image

Provided by Food Network Kitchen

Time 1h

Yield 4 burgers

Number Of Ingredients 12

1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
4 brioche buns, split
Tartar sauce and arugula, for topping

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.

3 Cuisine Grilled Mini Salmon Burgers image

Provided by Sherri Williams

Categories Burgers

Time 20m

Number Of Ingredients 19

1 lb alaskan salmon
1 Tbsp preserved lemon you can sustitute lemon zest
1 Tbsp italian parsley
1 large egg, whisked
1 tsp mediterranean spice blend
1/2 tsp smoked sea salt
4-6 mini slider buns
WASABI/ GUAC SLAW
1 avocado, scooped & smashed
2 Tbsp mayonnaise, olive oil
2 tsp wasabi paste
2 garlic cloves, grated
1 Tbsp fresh lemon juice
1/2 red pepper flakes
1/2 tsp smoked sea salt
1 head frisée, torn and chopped
GARNISH
1 tomato, sliced
1/4 small red onion, sliced

Steps:

1. Slice, chop and mince salmon.
2. Chop lemon & parsley. Add salmon, parsley, egg, spice blend and salt to a mixing boil. Mix well.
3. With oiled hands, form salmon into 4-6 mini burgers. Cover with plastic and refrigerate for at 30 minutes.
4. Grill burgers in a lightly oiled grill pan for 2 1/2 minutes, flip and grill for an additional minute or so. Grill buns until golden brown.
5. Meanwhile combine all slaw ingredients in a boil. Mix well and set aside until ready to build your burgers
6. Build your mini burgers: add slaw, tomatoes, salmon burger to bottom half of bun. Top with onion slices and top of bun. Enjoy