Best Salmon Burgers With Ginger Wasabi Mayo And Sesame Crusted French Fries Recipes

PERFECT SALMON BURGERS

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 GINGER-WASABI MAYO

Steps:

• Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
• Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
• Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
• Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
• While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
• To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.

SALMON BURGERS WITH WASABI MAYO RECIPE - (4.6/5)

Steps:

• To prepare the mayo, whisk together wasabi powder and water in a small bowl until a paste forms. Whisk in the mayonnaise, ginger, soy sauce, and lemon juice until evenly incorporated. Cover the bowl and refrigerate at least 35 minutes. To prepare the burgers, preheat an outdoor grill over high heat. Place all the ingredients, except for the breadcrumbs, into the bowl of a food processor and pulse 12-15 times, or until the mixture is ground, with a few small chunks of salmon. Remove the mixture from the food processor and place it into a mixing bowl. Add the breadcrumbs and mix until evenly incorporated. Form 4 patties, place them on a plate, and refrigerate for 20 minutes. Lightly brush the outside of each patty with a little vegetable oil to prevent sticking, and place the salmon patties on the hot grill. Cook for 3-4 minutes, or until char marks appear. Flip the patties and cook until an instant-read thermometer inserted in the patties reads 155°F, about 4-5 more minutes. Serve the burgers on sesame seed buns and top with the wasabi mayo.

SALMON BURGERS WITH WASABI MAYO

Steps:

• Place fresh salmon fillets into a food processor and chop lightly.
• In a bowl, mix together salmon, panko, mayonnaise, red peppers, green onions, ginger root, soy sauce and black pepper.
• After mixing everything together, chill for 20-30 minutes.
• Heat sesame oil in a skillet on medium heat. Use a measuring cup to scoop out 1 cup salmon mixture and drop into hot oil. (If you want to make mini salmon sliders, use a 1/4 cup scoop.).
• Use a spatula to flatten and shape into a patty.
• Fry for 3-5 minutes each side until golden brown. Remove from heat and drain on a paper towel.
• Top with wasabi mayo Recipe #2566090 and add your desired toppings.

SALMON BURGERS WITH GINGER-WASABI MAYO AND SESAME-CRUSTED FRENCH FRIES

Steps:

• Preheat the oven according to the package directions for the fries.
• Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.
• Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.
• While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.
• Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.