Best Salmon Burgers Wgreen Goddess Sauce Recipes

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GREEN GODDESS SALMON BURGERS



Green Goddess Salmon Burgers image

These salmon burgers are packed full of flavor by some choice seasonings--dijon mustard and tarragon, and then topped with avocado, arugula, red onion, and a perfectly herbacious green goddess dressing

Provided by Kaitlin

Categories     Fish and Seafood

Time 1h6m

Number Of Ingredients 28

1 pound salmon fillet ((450g))
¾ cup panko breadcrumbs
1 egg
2 tablespoons olive oil ((plus 2 tablespoons for pan-frying the patties))
1 teaspoon dijon mustard
1 teaspoon tarragon ((minced))
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon paprika
1 pinch cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tablespoons tarragon ((chopped))
1 tablespoon dill ((chopped))
1/4 cup scallions ((chopped))
3 tablespoons chives ((chopped))
2 tablespoons parsley ((chopped))
3 tablespoons basil ((chopped))
2 anchovy fillets
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
3 brioche burger buns ((cut in half, toasted and buttered))
1/2 small red onion ((thinly sliced))
1 avocado ((sliced))
3 cups arugula

Steps:

  • First prepare the salmon patties. Take a 1-pound salmon fillet, and cut it into large chunks. If it has skin, remove it. (We saved the skin and seared it to a delicious crisp and proceeded to have an impromptu chef's snack with white rice and roasted seaweed. Epic. Don't be that person who throws away perfectly delicious salmon skin.)
  • Divide the salmon into 2 portions--one-third and two-thirds. For one-third of the salmon, pulse 6 times. For the other two-thirds, pulse 4 times. This ensures that the patties have a nice texture. Transfer to a mixing bowl, and add the panko, egg, 2 tablespoons of olive oil, dijon mustard, and tarragon. Form into 3 patties, ½-inch thick.
  • In a separate small bowl, make the seasoning. Combine the salt, black pepper, paprika, cayenne, garlic powder, and onion powder. Sprinkle on both sides of each patty. Transfer the patties to the refrigerator while you prepare the rest of the burger components.
  • To make the green goddess dressing, combine the mayonnaise, Greek yogurt, herbs, anchovies, lemon juice, salt, and black pepper in a food processor or blender and blend until smooth. Easy, right?
  • Next, you're ready to cook your salmon patties. Heat a cast-iron skillet over high heat with 2 tablespoons of oil. When it's really hot, carefully place the salmon patties in the pan and cook for 2-3 minutes. When golden brown, flip the patties, and cook for another 2-3 minutes on the other side.
  • While the salmon patties are cooking, toss your burger buns into a toaster and butter them in preparation for your burger building.
  • To build your burger, add a generous spoonful of green goddess dressing to the bottom half of the bun. Place your salmon patty down, followed by the thinly sliced onion, the avocado, and the arugula. Spread another generous spoonful of dressing on the top half of the bun, squidge it onto the rest of the burger, and enjoy!

Nutrition Facts : Calories 825 kcal, Carbohydrate 64 g, Protein 51 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 285 mg, Sodium 1214 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

GRILLED SALMON BURGERS WITH GREEN GODDESS DRESSING



Grilled Salmon Burgers with Green Goddess Dressing image

Dripping with herby green goddess dressing, these ginger-infused grilled salmon burgers are a healthier spin on a cookout classic.

Provided by Fanny Slater

Categories     Burgers

Time 1h30m

Number Of Ingredients 14

1 pound skinless salmon filets
2 tablespoons chopped red onion
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1/2 teaspoon minced fresh ginger
8 tablespoons panko breadcrumbs, divided, plus more as needed
1 large egg, lightly beaten
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoon canola oil
1/2 cup green goddess dressing
4 hamburger buns (such as brioche or whole wheat), sliced
Your choice of burger toppings (butter lettuce, sliced tomato, shaved red onion)

Steps:

  • Chop the salmon into 1/4-inch chunks and place half in a large mixing bowl.
  • Add the other half to the bowl of a food processor with the red onion, chives, parsley, dill, ginger, 4 tablespoons of the panko, egg, salt, and pepper. Pulse several times until the salmon is finely chopped and the other ingredients are evenly mixed into the fish.
  • Transfer the mixture to the mixing bowl with the reserved chunks of salmon. Gently fold everything together. Divide and form into 4 patties that are about 1 inch thick, placing some panko in your hands if the mixture is too sticky to form.
  • Transfer the patties to a plate, cover with plastic wrap, and refrigerate for at least 30 minutes, or preferably for 1 hour.
  • Preheat a grill or grill pan to medium-high, about 350-400°F.
  • Place the remaining 4 tablespoons of panko on a plate. Uncover the salmon patties and lightly coat them with the panko, pressing firmly to make sure the breadcrumbs adhere. If they feel too sticky or delicate, add more breadcrumbs 1 tablespoon at a time as needed to the outside to keep them intact. Brush or drizzle lightly with the canola oil on both sides.
  • Place the patties on the grill and cook undisturbed until a crust forms on the bottom, about 2-3 minutes, and then carefully flip them over. Cook for an additional 2 minutes. The internal temperature of the salmon burgers should read 135°F.
  • Remove the patties from the grill and then assemble on the buns. Top with even amounts of the green goddess dressing and dress with your desired toppings.

Nutrition Facts : ServingSize 1 burger, Calories 567 calories, Sugar 7 g, Sodium 1255.4 mg, Fat 29.7 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 39.7 g, Fiber 2.6 g, Protein 29.6 g, Cholesterol 117.2 mg

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