Lemon Burgers Recipes

SALMON BURGERS WITH LEMON-CAPER AïOLI

Steps:

• For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
• Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
• Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.

YUMMY LEMON SALMON BURGERS

Steps:

• 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. Form into 6 firmly packed patties, about 1/2 inch thick.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
• In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.

LEMON BURGERS

Steps:

• In a large bowl, combine all of the ingredients, except the cooking spray and buns.
• Shape into 4 patties.
• Grill, 4-6 minutes. Serve on buns with your favorite toppings.

FRESH SALMON BURGERS WITH LEMON-YOGURT SAUCE

Steps:

• Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
• Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
• Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
• Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.

LEMON BUTTER

Steps:

• In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
• Remove the sauce from the heat and stir in the butter. Serve warm.

LEMON & HERB CHICKEN CLUB BURGER

Steps:

• First, make the marinade. Crush the garlic with the thyme and a pinch of salt using a pestle and mortar. Add the lemon juice, olive oil and plenty of cracked black pepper and mash together to combine. Lay the chicken breasts out on a board and flatten slightly using a rolling pin until they are an even thickness. Transfer to a container with the marinade, then seal, shake and chill until needed, or for up to 1 hr. Light the barbecue and wait until the coals are ashen, or heat a gas barbecue to medium. Mix the sauce ingredients together in a small bowl and keep chilled.
• Cook the bacon on the barbecue for 3-4 min until crisp. Remove to a plate and set aside. Toast the cut side of the buns where you grilled the bacon to soak up the fat, then remove and set aside. Barbecue the marinated chicken breasts for 4-5 mins on each side until lightly charred. Top each with a slice of cheese, if using, and cook for a few minutes more until the cheese has melted and the chicken is cooked through (a probe thermometer should read at least 65C).
• Spread the base of each bun with the sauce, then top with the avocado slices, tomatoes, chicken, bacon and lettuce. Sandwich with the bun tops, press down lightly and serve.

LEMONY SALMON BURGERS

Steps:

• Place salmon chunks, parsley, bread crumbs, green onion, seafood seasoning, lemon juice, salt, and black pepper in a food processor. Pulse until salmon is chopped. Shape salmon mixture into four patties.
• Heat olive oil in a large skillet over medium-high heat. Pan-fry patties until golden brown, about 4 minutes per side.

LEMON CHICKEN BURGERS

Steps:

• Thinly slice onion.
• In a large bowl whisk egg and add onion, mustard, spices, and chicken.
• Mix using hands until all ingredients are evenly distributed.
• Divide into four portions and roll each one into a ball.
• Using your finger, poke a hole in the center of each ball.
• Cut 4 tablespoon sized portions of goat cheese from the log and roll each one into a ball.
• Push each cheese ball into the holes in the meat balls.
• Press meat mixture over the cheese and flatten into burgers about 3/4 inch thick.
• Heat oil in a pan and cook burgers about 7 minutes on each side, until cooked through.
• Serve on buns.

SALMON BURGERS WITH LEMON BASIL MAYO

Steps:

• Combine salmon, onion, bread crumbs, green bell pepper, 3 cloves garlic, egg, soy sauce, 1 teaspoon lemon juice, and salt in a large bowl; mix until evenly blended. Shape salmon mixture into eight patties.
• Heat a large non-stick skillet over medium-high heat. Cook salmon patties until golden brown, 4 to 6 minutes per side.
• Whisk mayonnaise, 2 cloves garlic, basil, 1 teaspoon lemon juice, Dijon mustard, and lemon pepper in a bowl until well mixed. Serve mayonnaise mixture with salmon patties.

LEMON HERB CHICKEN BURGERS WITH THOUSAND ISLAND DRESSING

Steps:

• First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
• To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
• For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
• In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
• When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.

LEMON TURKEY BURGERS

Steps:

• In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into six patties. , In a large nonstick skillet, cook patties in oil in two batches over medium heat until a thermometer reaches 165° and juices run clear. Serve on rolls with lettuce and tomato.

LEMON & THYME TURKEY BURGERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a small pan, add the onion, fry for a few mins until lightly browned and soft, then cool. Mix the turkey with the lemon zest, thyme, parsley, onion and seasoning until well combined.
• Shape the mixture into 4 burgers and wrap a rasher of bacon around each. Put in a roasting tin, bake for 20-25 mins, then pan-fry for a few mins on each side to crisp up the bacon. Serve in a bun with lettuce, sliced tomato, tomato sauce and vegetable chips (recipe below).

CRISP CHICKEN BURGERS WITH LEMON MAYO

Steps:

• Heat grill to high. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until they're about half their original thickness. Whizz the toast in a food processor to rough breadcrumbs, then tip out onto a plate.
• Beat the egg and mustard together in a bowl and season. Dip the chicken into the egg, let the excess drip back into the bowl, then press into the toasty breadcrumbs. Put under the grill on a flat baking sheet and grill for about 10 mins, turning once, until golden and crisp on both sides and the chicken is cooked through.
• Beat the lemon zest, juice and lots of black pepper into the mayonnaise. Spread some of the mayo onto the bottom halves of the buns, top with a chicken breast and salad of your choice and serve.