Fresh Salmon Burgers Recipes

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:

• 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:

• Preheat a grill to medium-high.
• Tear one of the hamburger buns into small pieces and pulse in a food processor until finely ground. Cut the salmon fillet in half. Cut one half into large chunks and the other half into small dice. Add the large chunks to the food processor with the bread crumbs and add the mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is ground to a paste. Transfer the mixture to a medium bowl and stir in the diced salmon; fold in the chives and parsley.
• Form the salmon mixture into four 3/4-inch-thick patties.
• Lightly oil the grill grates. Grill the patties, turning once, until well-marked on both sides and just cooked through, 4 to 5 minutes per side.
• Meanwhile, split and lightly toast the 4 remaining buns.
• Assemble burgers with the lettuce, tomato, red onion, pickles, mustard and mayonnaise.

Steps:

• Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
• Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
• Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
• Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

Steps:

• Remove any skin and pin bones from salmon, then chop into 1/4-inch pieces. Transfer 1/4 of the salmon pieces to a food processor. Place remaining salmon in a large bowl.
• Add mustard, mayonnaise, and lemon juice to the food processor. Pulse until a thick paste forms. Transfer mixture to the bowl with the remaining salmon. Mix in bread crumbs, scallions, and chili flakes until evenly combined.
• Form salmon mixture into 4 patties. Place on a baking sheet and season with salt and pepper. Place in the freezer for 1 hour.
• Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with nonstick spray.
• Place burgers in the prepared basket and spray tops with nonstick spray. Cook for 8 minutes. Spray tops again and cook for 5 minutes more.

Steps:

• Coarsely chop the salmon with a knife.
• Place in a food processor and pulse the machine on and off to achieve a coarse texture; do not over process.
• Lightly combine the salmon with the remaining ingredients, except the buns and garnishes.
• Form into 6 patties about 3 inches in diameter and 1 inch thick.
• Preheat coals or gas grill for grilling.
• Brush the grill with vegetable oil.
• Grill the burgers for 3 to 4 minutes per side, or until just cooked through, turning carefully.
• Serve immediately on the toasted buns with garnishes of your choice.