Spray the top of the salmon burgers with nonstick cooking spray or brush lightly with olive oil. In a medium-sized mixing bowl, combine ingredients and mix. Set in refrigerator. Firming the burgers for 15 minutes does wonders for the texture. Add white wine, lemon juice and . Cut the salmon into 1" (2.5 cm) pieces and place into the food processor bowl. Make the salmon burgers. Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. When hot, carefully place the salmon burgers in the frying pan and cook for 8-10 minutes, turning carefully once. Place the salmon, the bread crumbs and the blackened seasoning in a food processor. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Your food processor's plastic dough blade will knead the dough in a fraction of the time it would take to do by hand. Made entirely with fresh wild salmon, herbs, and seasonings without adding any breadcrumbs. (You can cover and refrigerate the burgers for a few hours at this point.) Combine: In a bowl or in the food processor (remove the blade), combine all of the remaining burger ingredients. These salmon burgers are light, and tender. In a medium bowl combine the salmon with the bell peppers, panko and garlic. Pulse for 30 - 45 seconds, until it becomes a coarse mixture (see Tip). In terms of sustainability and possible contamination risks, a can of Alaskan salmon is highly recommended over other variants. Check for seasoning and set aside. This will help hold the burgers together. But feel free to add a side of fries! Salmon burgers. For the sauce, whisk together the mayo, peri peri sauce and lime rind in a small bowl, and set aside. Form the patties: Form the dough into 4 patties about 1 inch thick. Transfer salmon to a large bowl. Combine all the ingredients in a bowl. Here's how to cook these salmon burgers on the grill: Heat the grill to medium high (about 400 degrees F). Transfer one-third of salmon (about 8 oz.) Step 1. Pulse to make a paste. Add the patties and cook about 4 minutes per side (for a pink center). Keep warm. Serve the burgers on the English muffins, topped with the lime mayonnaise. Pre-heat the air fryer to 400F. Add . Nutrition Facts Easy and Fresh Salmon Burgers Amount Per Serving Calories 266 Calories from Fat 117 % Daily Value* Fat 13g 20% Saturated Fat 2g 10% After the sauce, top your burger with thin avocado and tomato slices, along with some Bibb lettuce and red onion. Add drained salmon to a large bowl or food processor. Mix lightly but thoroughly. Skillet Transfer the salmon mixture into a bowl and mix well with the chopped parsley. Before flipping, lightly drizzle some oil over the salmon patties to crisp them up. Preheat oven to 220F (100C). Serve on buns, if desired, with the condiments of . With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, egg, lemon zest, lemon juice and cayenne. Cook Patties in Skillet. Transfer the salmon to a bowl. Use a fork to gently stir in garlic, egg, bread crumbs, mayonnaise, Worcestershire sauce and salt. Heat the oil in a skillet over medium heat. Instructions Boil a kettle, pour the water into a saucepan and carefully add the sweet potato. Place the patties on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 1 hour. This salmon burgers recipe comes together in just a few minutes! Place salmon in a food processor; pulse until coarsely chopped, and add to bread crumb mixture. Put in a large bowl. Oil the grill or grill pan. Form mixture into 4 equally sized patties. Adjust the seasonings with salt and pepper and chill. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Fry/grill the patties until browned on both sides and just cooked through, about 4 minutes on each side. Step 2. The outside should be golden and inside an opaque pink. to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Pulse the ingredients until they are evenly mixed, but still slightly chunky. For the dill aioli. Cut the salmon into 1" (2.5 cm) pieces and place into the food processor bowl. Cook the burgers over medium to medium high heat until done in the center. Divide the mixture into four equal parts (about 150 g each) and form into patties about 3/4 in thick. Whiz the dough to get the right texture: or you can use a knife to finely chop. Mix together well and divide into four balls. For the salmon burgers: Put the salmon, the remaining 3 tablespoons soy sauce, and 1 teaspoon sesame oil in a food processor and pulse a few times to roughly chop. Unlike a beef burger where you want the pan to be hot and sizzling, these salmon burgers call for medium heat. Gently place the salmon burgers on the skillet/griddle and fry for 5-6 minutes. Add in your chopped spinach, bread crumbs, feta cheese, mustard, and spices. Spread the buns with a bit of tzatziki sauce. Mix thoroughly with hands, or pulse in food processor. BULK IT UP: These burgers are reasonably rich and filling. Video Notes Choose a pan that you can grill your salmon burgers on to save extra dishes. Shape into 1/2-inch thick patties and refrigerate, if possible, for 1 hour. BUDGET TIP: Replace the fresh salmon with canned salmon (or use a combination of both). Pulse until the mixture forms into a thick paste. Place the burgers on the grill and cook without disturbing for 4 minutes, or until golden brown. Preheat grill to high heat, and brush grates with oil, or heat a skillet with olive oil over medium-high heat. Place salmon in a food processor; pulse until coarsely chopped. Rinse and drain the canned black beans. If you don't have fresh pepper, add a little chili powder or hot sauce. Assemble in prepared buns. Work quickly but gently so the burgers don't fall apart. 3. Cook the salmon without moving skin side up until golden and crisp about 4 minutes. In a food processor, add the salmon, egg yolk, lemon juice, salt, black pepper and cayenne pepper. of canned salmon is enough to create 6 patties. Add shallots and saut until translucent, about 4 minutes. Heat the olive oil in a large (12-inch . If you don't have a food processor, mash the avocado very well with the back of a fork until smooth. Go to Easy Salmon Cakes. Cook for 8 minutes until tender. For Thawed salmon burger will take about 8 min. Makes 4 servings. Use an immersion blender or blender and blend until the ingredients are combined and smooth. Heat a heavy nonstick skillet or a griddle over medium-high heat. For the Slaw: In a medium bowl, combine celery root, radicchio, and fennel. These burgers cook up quickly, maybe 4-6 minutes per side. We'll make half inch thick patties using about a half a cup of burger. Add about 1/4 of the salmon to a food processor with the yogurt and lemon juice. Luckily, pasta dough takes only a few ingredients, and your food processor can combine and knead them quickly. You are aiming for some chunks of salmon, not a paste. Divide mixture into 4 equal patties (about inch thick). Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. Form the mixture into 6 equal sized patties. Instructions. Pulse until ground. Add the salmon, then layer on the arugula, tomato and onion slicesenjoy! Form salmon mixture into 3-4 patties. Add remaining salmon along with the onion and parsley; pulse several times until well combined. Add the Panko crumbs, an egg, and parmesan cheese, and pulse until it resembles ground meat. The meat should look coarsely ground and hold together when pinched. You may need to do it in batches. Use tongs to dip a folded square of paper towel in 2 tablespoons of oil and generously brush the oil over the grates. Oh, it's already smells so amazing and really smell the sesame oil. Add drained salmon to a large bowl or food processor. To Grill the Salmon Burgers: Preheat your grill to 350 degrees. Instructions. Add the black beans to a food processor along with the red onion, garlic, cilantro, sriracha, mayonnaise, cumin, soy sauce, and pepper. With a knife finely chop the remaining salmon. Transfer burgers to a plate. Add the green onions, garlic, lemon zest and juice, parsley, dill, Old Bay, salt and pepper to the bowl with the salmon, and stir to combine. Add the scallions and quickly pulse 2 or 3 more times (you want some chunks). In a large bowl, combine the first 7 ingredients. Add the egg white, breadcrumbs, Dijon mustard, lime zest, salt, chili powder and pulse.The mixture should be nice and light, but hold its shape. You don't need to process the canned salmon, just flake it in with the rest of the ingredients. Cover and pulse the meat 8 to 10 times with 1-second pulses. So, now, we're gonna put these guys together. Divide the mixture into six even pieces (about 6 ounces each), and form into round patties roughly the size of the buns. In a food processor, pulse the scallions and . Use the s-shaped blade and the pulse setting to chop up all your veggies and then make a batch of delicious garlicky-butter breadcrumbs also using your food processor. Put ~ of the salmon into a food processor along with the Dijon mustard and mayonnaise. 1/4 teaspoon . Heat a skillet on medium heat, add 1-2 teaspoons olive oil and place the salmon patties. Place in a food processor or chopper to finely chop. each salt and pepper. Set aside a food processor, and a large pot. 16. BREAD . On the grill: Heat the grill to high heat. Add - cup onion depending on how much you like onion. Pulse until all ingredients are mixed together. An instant read thermometor inserted in the center of the burger should read 145F. Mix thoroughly with hands, or pulse in food processor. Squeeze fresh lemon juice on each patty before serving (optional). DO NOT over blend. Add the egg, onion, salt, and pepper. Cook them 3-4 minutes on first side, flip and repeat on the second side (total 6-8 minutes depending on size of patties). Mix everything to combine. In my recipe, I keep the flavorings simple, adding enough salt to season the patties throughout, plus a mixture of fresh herbs like parsley, tarragon, and chives, some grated ginger for a fresher, zestier flavor, and a small amount of ground coriander seed, which is a natural spice to pair with fish. Form into nice sized burger patties. Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. Transfer the black bean mixture to a bowl and add one large egg and 1 cup breadcrumbs. Chop the salmon into cubes and pulse it in a food processor with the spring onion until minced. PIZZA DOUGH: Homemade pizza and flatbread is fun to make, and fresh dough makes all the difference. 1. This helps them solidify and not fall apart when you grill them. Cook the burgers until golden. 7. Make the burger mixture. Toast it lightly if you like, and add your creamy mayo to the bottom. If you're in a hurry, you can skip this part though. Hand form approximately 8-9 small patties to create about two patties per person. Use medium heat. Step 1. Set aside a food processor, and a large pot. For the Rmoulade: In a small bowl, stir together the mayonnaise, capers, cornichons, herbs, lemon juice, Dijon mustard, and horseradish until thoroughly combined. Pan fry for 5 minutes per side. Instructions. Flip, and cook each patty for an additional 1-2 minutes, or until browned. Heat the oven to 200C/180C Fan. You can check for doneness around 10 minutes, depending on the size of your patties. In the bowl of a food processor, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt and pepper. 1. Then it's a quick pan fry in healthy olive oil. 1-Canned salmon or fresh salmon. process into pieces that are about 1/4" - stop to scrape the sides of the processor as needed. It makes for a fantastic festive dish. To keep the burgers together in the skillet, we used a light binder of mayonnaise and bread crumbs. On a lightly greased grill rack, grill burgers, covered, over medium heat or broil 4 in. Put all of the ingredients except the oil into a food processor and season well. Form into four 3/4-inch-thick patties, set on a large oiled plate and cover, and refrigerate until ready to cook (up to 4 hours). Add the remaining salmon and pulse just a couple of times so the salmon is in smaller pieces, about 1/4 inch thick, but not fully processed. Add salmon to a food processor. Another great burger recipe to try out is this salmon burger patty served with pickled cucumbers in a bed of . Salmon burgers. 30. Step 6. Grill for about 3 to 4 minutes on each side. Spray skillet with non-stick spray. Shape into four burgers. Meanwhile, make the tartar sauce. Season with salt and pepper. Add to prepared skillet, and cook for 2-3 minutes. Spread the remaining 1 cup panko on a plate . Cook these patties 4 minutes . Step 1. Heat a grill pan over medium-high heat. Preheat the broiler. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Grind the meat in batches: Place the chilled blade in the food processor. Bake 15 to 20 minutes, flipping after 10 minutes. Marge Perry. Add the egg, onion, salt, and pepper. Meanwhile, make the secret sauce by combining everything in a small bowl and whisking well. Dirty vegan burger recipe - Vegan Recipes - Vegan Food & Living hot www.veganfoodandliving.com. Flip them only once if possible.