SALMON BURGERS WITH CREAMY TARTAR SAUCE
How do you top the perfect salmon burger? With tartar sauce of course.
Provided by Southern Living Test Kitchen
Time 1h10m
Number Of Ingredients 14
Steps:
- Place shallot, mustard, one-fourth (4 ounces) of the salmon, 1 tablespoon of the capers, 1 tablespoon of the dill, 1 tablespoon of the tarragon, and 1 teaspoon of the lemon zest in a food processor. Pulse until mixture is mostly smooth, 5 or 6 pulses, stopping to scrape down sides as needed using a spatula. Add remaining 12 ounces salmon to food processor; pulse until salmon is chopped into about ¼-inch pieces and well combined with pureed salmon mixture, 5 to 6 pulses.
- Transfer mixture to a medium bowl. Add breadcrumbs, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper; gently mix together using your hands. Divide mixture evenly into 4 (about 4-ounce) balls; shape each ball into a 4-inch-wide, ½-inch-thick patty. Arrange on a baking sheet lined with parchment paper. Cover with plastic wrap; chill 30 minutes.
- Meanwhile, stir together mayonnaise, lemon juice, caper brine, and remaining 3 tablespoons capers, 1 tablespoon dill, 1 tablespoon tarragon, 1 teaspoon lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Cover and chill tartar sauce until ready to use.
- Heat oil in a large skillet over medium-high. Add salmon patties. Cook until golden, crisp on top and bottom, and a thermometer inserted into thickest portion of patties registers 145°F, about 3 minutes per side. Serve patties on toasted buns with tartar sauce, lettuce, and tomato slices.
PERFECT SALMON BURGERS
Provided by Food Network Kitchen
Time 1h
Yield 4 burgers
Number Of Ingredients 12
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 DILL TARTAR SAUCE
My DH loves salmon!! I have been meaning to make this burger for him, but it has been lost for a while. I am placing it here for safe keeping and as a reminder for me!! These burgers are easier to handle if they are chilled for 1 hour before grilling....time included in cooking time. From BonAppetit July 2001.
Provided by SkinnyMinnie
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place salmon fillets, 3 Tbs tartar sauce, 1 Tbs dill, salt and pepper in food processor.
- Blend using "pulse" until coarsely ground.
- Form into 2 (1/2-inch) thick patties.
- Heat grill to medium high heat.
- Whisk 1/2 cup tartar sauce, 1 Tbs dill, lemon zest in medium bowl to blend.
- Grill rolls until toasted and transfer to 2 plates and spread bottom halves generously with sauce.
- Grill patties until fish is cooked through, about 2 min per side.
- Place burgers atop sauce on rolls, top with onion slices, lettuce and the top half of the rolls.
Nutrition Facts : Calories 218.2, Fat 5.6, SaturatedFat 0.9, Cholesterol 72.9, Sodium 402.3, Carbohydrate 10.5, Fiber 4.2, Sugar 4.3, Protein 32.7
SALMON BURGERS
The recipe was adapted from a recipe that I found in Best of the Best from Alaska Cookbook. These are really good and can be served with tartar sauce on the side or on a whole wheat bun.
Provided by PaulaG
Categories Lunch/Snacks
Time 25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Drain the salmon, reserving the liquid.
- Flake salmon and remove any skin or bones.
- Combine the salmon, egg substitute, onion, peppers, lemon peel, oat bran, lemon juice and seasonings.
- Mix well and add milk with enough resered liquid to make moist patties that hold together well.
- Form into 4 to 5 patties and pan-fry in a lightly oiled skillet for about 5 minutes or until lightly browned; turning halway through the cooking time.
- These can be served on whole-wheat hamburger buns with your choice of toppings.
Nutrition Facts : Calories 260.1, Fat 6.1, SaturatedFat 1.2, Cholesterol 46.5, Sodium 277.3, Carbohydrate 27, Fiber 2.9, Sugar 3.7, Protein 26.4
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