CRISPY ONION SALMON BURGERS WITH EASY HERB SAUCE
Steps:
- Prepare salmon burgers according to package directions and keep warm.
- In a small mixing bowl, stir together the yogurt, mayonnaise, horseradish, and herbs. Add salt and pepper to taste.
- To assemble, place the salmon burger patties on top of the bottom of the hamburger buns. Top each with a dollop of the herb sauce, french fried onions, and the bun tops.
- Serve immediately.
SALMON BURGERS/PATTIES WITH A HERB SAUCE
I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.
Provided by The Flying Chef
Categories < 60 Mins
Time 40m
Yield 8 Patties
Number Of Ingredients 23
Steps:
- Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.
- Remove skin from salmon and break up into chunks into a large mixing bowl.
- Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.
- Mix all sauce ingredients and again place in the fridge until ready to use.
- Heat some oil in a large fry pan, cook patties either side until nicely browned.
- To Serve: Either serve over salad as I did or serve in burger buns.
SALMON BURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 burgers
Number Of Ingredients 19
Steps:
- For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside.
- Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel.
- For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper.
- To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve.
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 PATTIES/BURGERS WITH A YOGURT HERB SAUCE
Salmon dill patties/burgers great as patties by themselves with the yogurt sauce or as a burger in a bun.
Provided by The Flying Chef
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large pan bring salted water to boil (enough to submerge salmon in). Turn heat down to medium and boil for about 8-10 Min's, don't worry if it's not totally cooked as you will be frying patties later.
- In a large bowl flake salmon, add all the other ingredients except egg and panko. Mix to combine try not to over mix. Add egg and if using panko flakes add 1 cup and reserve 1/2 cup for coating the outside of the patties. If using regular breadcrumbs you can add the whole 11/2 cups now.
- Shape into patties makes about 8 smaller patties (2 per person) if serving by themselves with sauce and salad and 6 large burgers if doing in burger buns. If making with panko just lightly coat the outside of each Pattie with some of the reserved panko flakes.
- Heat some oil in a fry pan and cook each side until golden brown and crisp about 4-5 Min's a side.
- Yogurt sauce.
- Combine all the ingredients. I like to make this an hour or two ahead of time to allow the herbs to infuse the yogurt.
- Serve patties atop salad greens and drizzle yogurt sauce.
Nutrition Facts : Calories 526.9, Fat 17, SaturatedFat 4.2, Cholesterol 163.7, Sodium 651.3, Carbohydrate 44.1, Fiber 3.4, Sugar 9.7, Protein 48.2
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