Best Everything Salmon Burgersrachael Ray Recipes

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EVERYTHING SALMON BURGERS(RACHAEL RAY)



Everything Salmon Burgers(Rachael Ray) image

A great recipe for any day of the week! From Rachael Ray's Big Orange Book. She was inspired by everything bagels with cream cheese and smoked salmon.

Provided by Sharon123

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 lbs skinless salmon fillet, cut into large chunks
1 tablespoon grill seasoning (recommended-McCormick's Montreal Steak seasoning)
1 tablespoon poppy seed
1 tablespoon sesame seeds
2 tablespoons dried onion flakes
1/4 cup fresh dill
extra virgin olive oil, for drizzling
1/2 cup cream cheese, softened
3 scallions, chopped
1/2 cup sour cream
1 tablespoon lemon juice
4 crusty kaiser rolls (or other rolls of choice)
green leaf lettuce
sliced beefsteak tomato
sliced red onion

Steps:

  • Place the salmon in a food processor and pulse to coarse grind the fish.Transfer the fish to a mixing bowl and season with the grill seasoning, poppy and sesame seeds, onion flakes, and dill. Use your hands to mix, then divide into 4 equal portions and form each portion into a patty.
  • Heat a about a tablespoon of olive oil in a large skillet over medium high heat.
  • Cook the burgers for 3 minutes on each side for a pink center, 4-5 minutes on each side for fully cooked.
  • While the burgers cook, combine the cream cheese with the scallions. Fold in the sour cream and lemon juice. Split and lightly toast the rolls.
  • Serve the burgers on the toasted buns topped with lettuce, tomato, red onion, and some of the cream cheese sauce.
  • Enjoy!

DELUXE SALMON BURGER



Deluxe Salmon Burger image

Had this tonight it was so good I just had to share. It is based on Rachael Ray's Salmon Cakes with modifications by me.

Provided by alleycatb

Categories     Kid Friendly

Time 40m

Yield 6-8 paddies, 4-6 serving(s)

Number Of Ingredients 28

vegetable oil or canola oil, for frying about 1/4 inch
2 (6 ounce) portions salmon, cooked drained well or 2 (6 ounce) cans canned salmon, drained well
1 cup whole wheat crackers, salted crushed
2 large eggs, beaten
1/2 teaspoon celery seed
1/8 teaspoon fresh ground pepper
1 pinch ground cardamom
1 pinch mustard powder
1 pinch ground cloves
1/2 teaspoon paprika
1 pinch mace
1/2 red bell pepper, seeded and finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 roasted red peppers or 1/2 pickled pimiento, chopped
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon dried chives (fresh would be better)
3 tablespoons fresh dill, a handful, finely chopped
3 tablespoons fresh parsley, coarsely chopped
1 teaspoon cayenne pepper sauce
1 lemon, juice and zest of
salad greens
coarse salt
extra virgin olive oil, for drizzling
1/2 cup mayonnaise or 1/2 cup low-fat mayonnaise
1/2 cup chili sauce, mixed with cooked corn and apples
2 tablespoons ketchup
1/2 kosher dill, chopped

Steps:

  • Rinse and spin salad greens of your choice and place in salad bowl.
  • Drain salmon and fluff with a fork in a medium mixing bowl.
  • Add crackers and mix well.
  • Add the rest of the ingredients up until and including cayenne pepper sauce.
  • Zest lemon into bowl and mix well and form into 1 inch thick patties.
  • Heat oil on a medium-high burner.
  • Mix mayonnaise, chili sauce, corn, apple, ketchup, and dill in a bowl.
  • Toss coarse salt with salad greens; drizzle with lemon juice and toss again. Drizzle with olive oil and divide on plates.
  • Fry salmon burgers until golden brown. Flip and brown other side; drain briefly on a paper towel.
  • Place burgers on top of salad greens and dollop mayonnaise sauce on top of burgers.
  • Makes about 7 burgers.

Nutrition Facts : Calories 358.4, Fat 18.1, SaturatedFat 3.2, Cholesterol 139.7, Sodium 989.2, Carbohydrate 25.2, Fiber 4.3, Sugar 9.1, Protein 23.8

PERFECT SALMON BURGERS



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.

SALMON BURGERS WITH CAESAR SLAW



Salmon Burgers with Caesar Slaw image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 (14-ounce) can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
2 lemons, zested and juiced, divided
Handful parsley leaves, finely chopped
3 cloves garlic, finely chopped
3/4 cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
4 anchovies, finely chopped, optional
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce, eyeball it
2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
Couple handfuls grated Parmigiano-Reggiano or Romano
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

Steps:

  • To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.
  • To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
  • Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
  • Serve salmon patties atop Caesar Slaw.

TURKEY MEATLOAF BURGER (RACHAEL RAY)



Turkey Meatloaf Burger (Rachael Ray) image

Make and share this Turkey Meatloaf Burger (Rachael Ray) recipe from Food.com.

Provided by Lori Mama

Categories     Poultry

Time 35m

Yield 4 burgers

Number Of Ingredients 19

1 lb ground turkey, dark meat preferred
2 tablespoons vegetable oil
1 tablespoon butter
1 small onion, finely chopped
1 stalk celery, finely chopped
1 tart apple, peeled and grated
1/3 cup breadcrumbs
2 teaspoons poultry seasoning
2 teaspoons Dijon mustard
sat and pepper, to taste
1/4 cup chopped parsley
1 egg, beaten
1 mild red onion, sliced
1/3 cup whole cranberry sauce
2 tablespoons sour cream
2 tablespoons chopped chives
4 slices white cheddar cheese, sharp
4 romaine lettuce leaves
4 kaiser rolls or 4 other favorite buns, just not the hamburger variety

Steps:

  • In medium skillet over medium high heat, saute onion, celery in oil/butter until soft.
  • Add apple and continue cooking another 3 minutes.
  • Place in a bowl and let cool.
  • Add the crumbs, seasonings, parsley, mustard, egg and turkey.
  • Mix and shape into 4 patties.
  • In small bowl combine cranberry sauce, sour cream and chives.
  • set aside.
  • In large non stick skillet over medium high heat, fry the patties until done.
  • top with cheese and let melt slightly.
  • Meanwhile gently toast cut buns.
  • On bottom bun, place some onion, lettuce leaf, patty and spoon on some sauce.
  • Place top on the patty.
  • Serve with your favorite crudities.

Nutrition Facts : Calories 731.5, Fat 37.9, SaturatedFat 12.7, Cholesterol 165, Sodium 2048.5, Carbohydrate 57.9, Fiber 8.1, Sugar 17.4, Protein 43.4

RACHAEL RAY'S SPINACH ARTICHOKE BURGERS



Rachael Ray's Spinach Artichoke Burgers image

As we all know ground poultry can be pretty bland. Rachael Ray keeps coming up with GREAT flavorful ways to prepare ground poultry to please just about anyone. Keep in mind that most of her burger recipes work well with ground chicken, turkey or beef.

Provided by riffraff

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground chicken or 1 lb turkey breast
salt & freshly ground black pepper
1 lemon, zest of
1/4-1/2 cup freshly grated parmigiano-reggiano cheese
2 garlic cloves, 1 finely chopped and 1 peeled
1 (10 ounce) package frozen chopped spinach, thawed and wrung dry in a kitchen towel
1 tablespoon fresh thyme
extra virgin olive oil
4 slices crusty bread (thick-cut)
4 slices of ripe beefsteak tomatoes (1/2-inch-thick)
1 (14 ounce) can water-packed artichoke hearts, drained and thinly sliced
8 slices provolone cheese (thin slices)

Steps:

  • Preheat a grill, grill pan or large nonstick skillet to medium-high.
  • If using a grill pan or skillet, preheat the broiler.
  • Place the ground chicken in a medium bowl and season with salt and pepper.
  • Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine.
  • Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
  • If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove.
  • If using a grill pan or skillet, broil the bread on both sides until toasted.
  • Rub the toasted bread with the remaining garlic.
  • Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
  • In the last 2 minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone.
  • If cooking on the grill, drop the lid to melt the cheese.
  • If cooking on the stovetop, tent your grill pan or skillet with aluminum foil.
  • Place a burger on top of each of the tomato slices and serve immediately.

Nutrition Facts : Calories 611.2, Fat 22.5, SaturatedFat 12, Cholesterol 121.7, Sodium 1201.4, Carbohydrate 53.1, Fiber 11.1, Sugar 2.6, Protein 53

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