Best Salmon Burgers With Dill Cream Cheese Topping Recipes

Salmon Burgers With Dill Cream Cheese Topping image

Provided by Manami

Categories Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

3 ounces cream cheese, softened
1/4 cup sour cream
2 tablespoons thinly sliced green onions
1 tablespoon prepared horseradish
1 teaspoon dill weed (McCormick Gourmet Collection)
1/2 teaspoon grated lemon peel
1 lb salmon fillet, skin removed, cut into 1-inch pieces
1 egg, beaten
1/3 cup panko breadcrumbs (Japanese bread crumbs)
2 tablespoons minced red onions
1 tablespoon drained capers, chopped
1 tablespoon grated lemon peel
1 teaspoon dill weed (McCormick Gourmet Collection)
1 teaspoon garlic powder (McCormick Gourmet Collection)
1/2 teaspoon chili pepper, chipotle (McCormick Gourmet Collection)
1/2 teaspoon sicilian sea salt (McCormick Gourmet Collection)
1/4 teaspoon black pepper, coarse grind (McCormick Gourmet Collection )
1 tablespoon oil
4 everything bagels, seeded kaiser rolls (optional) or 4 seeded hamburger buns (optional)

Steps:

FOR THE DILL CREAM CHEESE TOPPING:.
Mix all ingredients in small bowl until well blended;cover & refrigerate until ready to serve.
FOR THE SALMON BURGERS:.
Place salmon in food processor & cover; pulse until coarsely chopped, scraping down sides. (Do not over process salmon.)
Place salmon in large bowl.
Add egg, panko, onion, capers, lemon peel, dill weed, garlic powder, chile pepper, sea salt and pepper.
Mix until well blended & shape into 4 patties.
Heat oil in large nonstick skillet on medium heat.
Add salmon patties; cook 4 to 5 minutes per side or until lightly browned and cooked through.
Serve salmon burgers on bagels or rolls, if desired.
Top with Dill Cream Cheese Topping.
*Salmon patties can be prepared 6 hours ahead. Place in single layer on baking sheet. Cover with plastic wrap and refrigerate.

Nutrition Facts : Calories 329.7, Fat 19.5, SaturatedFat 8.1, Cholesterol 141.7, Sodium 597.3, Carbohydrate 9.9, Fiber 1, Sugar 1.6, Protein 27.9

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.

Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) skinless salmon fillets, cut into large chunks
1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
1 tablespoon poppy seeds
1 tablespoon sesame seeds
3 tablespoons chopped fresh dill
Extra-virgin olive oil for drizzling
1/2 cup softened cream cheese
3 scallions, whites and greens, chopped
1/2 cup sour cream
1 teaspoon lemon juice
Green leaf lettuce, for topping
Sliced beefsteak or vine ripe tomato, for topping
Sliced red onion, for topping
Crusty kaiser rolls, split and toasted

Steps:

Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.