Grilled Norwegian Salmon Burgers Recipes

BEST GRILLED SALMON BURGER

Steps:

• Remove crusts from the bread, break into pieces and process in a food processor until you get a fine bread crumb. (use 3/4-1 cup of Panko bread crumbs as an alternative)
• In a large bowl, mix the salmon and eggs together.
• Add chopped scallions, cilantro, pepper, and the bread crumbs to the mix.
• Shape into burger patties.

GRILLED SALMON SANDWICHES

Steps:

• For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
• For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
• To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

GRILLED NORWEGIAN SALMON BURGERS

Steps:

• Defrost Salmon patties for 10 minutes (Note: It's possible to cook the patties from frozen but it will be better to defrost the patties for at least 10 minutes, avoid a total defrost as the patties are made without any fillers or binders).
• Pre-heat grill (You may use a frying pan or wok).
• Add in half a stick of butter over medium heat.
• Place patties onto grill or frying pan, remember to keep the heat to medium as salmon meat is very delicate, you do not want to over-cook it.
• Flip the patties occasionally for about 8 - 10 minutes and you will have a succulent patty ready to serve.
• Sprinkle ground black pepper onto both sides of the patties.
• At this stage, you may start to brush some teriyaki sauce onto the patties and then add 1-2 slices of pickled gherkins and sliced tomotoes.
• Serve with the burger buns and that's it.

NORWEGIAN BURGERS

Steps:

• In a medium sauté pan, heat 1 tablespoon of the vegetable oil.
• Add the onion and sauté until it begins to turn golden, approximately 8 minutes.
• Add the beets, pickles, and capers (if using) and sauté for 3 minutes.
• In a medium bowl, combine the vegetable mixture with the beef, eggs, salt, pepper, chili powder, and 2 fluid ounces of the beer; mix well.
• Shape the mixture into 6 patties, compressing firmly.
• In a large sauté pan, heat the remaining tablespoon of vegetable oil.
• Pan fry the patties until done to taste, approximately 6 to 7 minutes on each side for a medium burger.
• Remove the patties from the pan and set aside.
• Pour off the grease from the sauté pan.
• Add the remaining beer to the pan and cook for approximately 10 minutes, scraping up the brown bits with a spoon.
• Pour the beer sauce over the burgers and serve.

5-INGREDIENT GRILLED SALMON BURGERS WITH SRIRACHA MAYONNAISE

Steps:

• For the burgers: Cut parchment or waxed paper into four 6-inch squares. Chop the scallions in a food processor. Add the salmon, lemon zest and juice, and pulse until finely chopped, with some small pieces remaining. Divide the salmon into four mounds on the parchment squares. Shape the salmon into patties, about 4 1/2-inches wide, being mindful not to over handle. Either cook right away or cover and refrigerate the burgers for a few hours before cooking.
• When ready to cook, preheat grill to medium heat, 375 to 400 degrees F.
• Sprinkle the tops of the burgers with salt and pepper. Grease the preheated grill with oil and carefully flip the burgers onto the grill, parchment-side up. Peel off the parchment and sprinkle the other side of burgers with salt and pepper. Cook until the centers begin to turn pale pink and the burgers release from the grill, about 5 minutes. Flip and cook through, about 3 minutes. For the mayonnaise: Combine the mayonnaise and Sriracha.
• Serve the burgers in buns or lettuce wraps. Top with the mayonnaise and serve with the lemon wedges.

NORWEGIAN BURGERS

Steps:

• Grind meat twice (I'd use my Kichen Aid), then add potato starch,onion,salt, and pepper. Mix well. Add in milk, a little at a time, mixing in well. When the mixture gets to the right consistency form into 3 round, flat patties. Put some butter in pan and fry on both sides until done. Top with fried onions, if desired.