Freshsalmoncilantroburgers Recipes
FRESH SALMON-CILANTRO BURGERS
Make and share this Fresh Salmon-Cilantro Burgers recipe from Food.com.
Provided by dicentra
Categories Summer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 5 ingredients in a small bowl; cover and chill.
- Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended.
- Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes.
- Carefully turn patties over; cook 2 minutes or until done.
- Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.
- Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.
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- Cut the raw salmon into chunks. Add it to a food processor with parsley or cilantro, capers, onion powder and kosher salt. Pulse 8 to 10 times until roughly chopped; be careful not to over-process. (Alternatively, chop everything with a large chef’s knife until it has a uniformly roughly chopped texture.) Remove blade and stir in the panko, Dijon mustard and mayonnaise (you can do this in either the bowl of the food processor or transfer to a bowl).
- Form the dough into 4 burger shapes that are about 3/4 inch thick. Refrigerate 15 minutes to firm up the texture (or up to 24 hours). While the burgers rest, make the Remoulade Sauce.
- When ready to cook, heat the olive oil in skillet over medium high heat. Add the burgers and cook for 4 to 5 minutes until browned, then flip and cook another 4 to 5 minutes or until the inside registers 130 degrees Fahrenheit on a food thermometer. You can also grill the burgers on medium high heat for the same amount of time.
- Serve on a bun garnished lettuce, tomato, red onion, and Remoulade Sauce or other salmon burger sauce. Make ahead and storage: Store refrigerated up to 2 days, or wrap in freezer safe wrapping and freeze up to 3 months. Allow to defrost in the refrigerator the night before cooking.
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- In a small bowl, combine the mayonnaise, cilantro, lime juice, salt, and avocado until smooth. Place the bowl in the refrigerator while you make the burgers.
- Combine the salmon, egg, salt, flour, cilantro, and lime zest in a medium-sized bowl. Form the mixture into four burger patties. In a 10-inch non-stick skillet, heat the olive oil over medium heat. Cook the patties for 2 to 3 minutes on each side.
- To serve, place some torn green leaf lettuce on the hamburger buns. Top with the burgers and the avocado mayo.
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