Blt Salmon Burger Recipes

Steps:

• Cook the bacon over medium heat in a large nonstick skillet until crispy. Transfer the bacon to a paper towel lined plate. Wipe the skillet with paper towels or a clean tea towel. Add the bread slices and toast until golden brown.
• Pat the salmon dry and season with salt and pepper.
• Heat another nonstick skillet over medium-high heat and add oil. Once hot, add the salmon and cook about 3 minutes per side.
• Spread the Lemon Mayonnaise on 2 pieces of bread. Season the tomato with salt and pepper, to taste. Add some lettuce, tomato, bacon and the cooked salmon fillet to 1 bread slice and cover with the other slice. Cut the sandwich in half on the diagonal and hold in place with a decorative toothpick. Repeat with remaining ingredients and arrange the sandwiches on a serving platter.
• Mix all the ingredients together in a small bowl. Cover and refrigerate until ready to use.

Steps:

• Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
• Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, 10 to 12 minutes. Drain bacon slices on paper towels.
• While the bacon is cooking, place bread on a baking sheet and use a pastry brush to lightly coat the tops with olive oil.
• Toast bread, without turning, under the preheated broiler until crispy (like a crouton), about 4 minutes, watching carefully as it toasts. Remove from the oven and set aside.
• Add remaining oil to a large skillet with butter. Season salmon with salt and place skin-side down in the hot pan. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip and cook until top side of fish is just browned, 2 to 3 minutes more. Remove from the pan, discard skins, and sprinkle with seasoned salt.
• Spread 1 tablespoon mayonnaise on the untoasted side of a bread slice. Top with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and a slice of bread, toasted-side out. Repeat to assemble remaining sandwich.

Steps:

• Pass salmon filet through a meat grinder fitted with a large disc or cut into 1-inch pieces and place in the bowl of a food processor; pulse until ground, 1 to 2 minutes.
• Transfer ground salmon to a large bowl. Add scallions, lemon and lime zests; mix until well combined. Divide mixture evenly into six portions. Using a 3-inch ring mold, evenly pack one portion of the salmon mixture into ring mold to create a 3/4-inch thick patty. Repeat process with remaining salmon. Place patties on a parchment paper-lined baking sheet and transfer to refrigerator until chilled, about 15 minutes.
• Preheat a griddle over medium-high heat. Remove salmon patties from refrigerator and brush evenly with butter; season with salt and pepper. Lightly brush griddle with oil and place patties on griddle. Cook, turning once, until medium-rare, 4 to 5 minutes. Remove patties from griddle. Brush cut sides of buns with remaining butter and place, cut side-down, on griddle until toasted, about 1 minute.
• Place arugula in a small bowl and drizzle with olive oil and lemon juice; toss to combine.
• Spread 1 tablespoon tartar sauce over the top half of each hamburger bun. Top tarter sauce with 1 tablespoon pickled onions, baby arugula, and 3 slices of avocado each. Place the salmon patties on the bottom half of each bun and sandwich with top half; serve immediately.

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.

Steps:

• In a large skillet, cook bacon until crisp. Drain on paper towels.
• Meanwhile, add the mashed potatoes, salmon, egg, 1/4 cup mayonnaise, lemon juice, garlic powder, onion and it's juice, red bell pepper, green onions and 1/3 cup of the panko bread crumbs to a medium bowl. When the bacon has cooled enough to handle, crumble 2 slices into the bowl. Mix with a fork until well-combined.
• Divide the salmon-potato mixture into 4 equal portions and form them into patties. Pour the remaining panko breadcrumbs onto a small plate. Coat each side of the salmon-potato patties with the panko bread crumbs.
• Heat 2 tablespoons each of butter and vegetable oil in a large saute pan over medium-high heat. Cook the patties for 5 minutes per side, or until a crust forms.
• To assemble the sandwiches, place each patty on a bun. Spread 1 tablespoon of mayonnaise on the top bun. Top the patty with one slice of tomato, one lettuce leaf, and one slice of bacon.

Steps:

• In a small bowl, mix mayonnaise, cheese and ketchup. In a large bowl, mix tomato paste, salt and pepper. Add beef; mix lightly but thoroughly. Shape into eight 3/4-in.-thick patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat 5-8 minutes on each side or until a thermometer reads 160°. , Serve burgers on buns with sauce, lettuce, bacon and, if desired, tomato. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 160°.