Best Jalapeno Salmon Burgers Recipes

Jalapeno Salmon Burgers image

Provided by Busters friend

Categories < 4 Hours

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb salmon fillet, skinless wild (chilled in freezer 1 1/2 hours)
5 green onions, chopped
1/4 cup red bell pepper, minced
2 tablespoons jalapenos, minced
2 tablespoons sour cream
2 teaspoons hot red pepper sauce
1/2 teaspoon coarse salt
1/8 teaspoon coarse salt
1/4 teaspoon black pepper, freshly ground
1 large egg white (beaten to soft peaks)
1 teaspoon vegetable oil
4 pita breads
1 -2 tablespoon olive oil
1 avocado
1 lime, juice of

Steps:

Heat oven to 400 degrees. Cut the semi-frozen salmon into 1/3-inch dice. Place salmon, green onions, bell pepper, jalapeno, sour cream, red pepper sauce, 1/2 teaspoons of the salt and black pepper to taste in medium bowl; fold together with a spatula. Add the egg white; fold in gently but thoroughly. (The mixture will be loose.).
Heat the oil in a large oven-proof non-stick skillet over medium-high heat; form the fish into 4 burgers. Slide the burgers into the skillet, reshaping, if necessary with a spatula. Cook to set bottoms, 1 minute. Place skillet in oven; bake until tops are opaque and milky, about 5 minutes. Remove skillet from oven; let burgers rest in skillet 5 minutes.
Meanwhile, split the pitas; brush the insides with olive oil. Grill or toast pitas until hot. Mash the avocado in a small bowl; stir in lime juice and remaining 1/8 teaspoons of the salt. Put each burger on a pita half; divide avocado to top the burgers. Top with remaining pita halves.

Nutrition Facts : Calories 446.2, Fat 17.9, SaturatedFat 3.2, Cholesterol 61.8, Sodium 800.9, Carbohydrate 41, Fiber 5.5, Sugar 2.3, Protein 30.8

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.