Mini Salmon Burgers Recipes

PERFECT SALMON BURGERS

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.

MINI SALMON BURGERS

Steps:

• Mix first 5 ingredients until well blended. Shape into 12 (3-inch) patties. Refrigerate 2 hours.
• Cook in large nonstick skillet on medium-high heat 3 to 4 minutes on each side or until golden brown on both sides.
• Serve in rolls topped with remaining ingredients.
• KRAFT KITCHE'S TIPS:.
• HOW TO GRILL PATTIES: Spray grill with cooking spray. Heat to medium heat. Grill patties 3 to 4 minutes on each side or until golden brown on both sides.
• SUBSTITUTE: Substitute 2 Tablespoons chopped fresh parsley for the onions.
• MAKE AHEAD: Shape salmon mixture into patties as directed. Store in a tightly covered container in the refrigerator up to 24 hours before cooking as directed.

3 CUISINE GRILLED MINI SALMON BURGERS

Steps:

• 1. Slice, chop and mince salmon.
• 2. Chop lemon & parsley. Add salmon, parsley, egg, spice blend and salt to a mixing boil. Mix well.
• 3. With oiled hands, form salmon into 4-6 mini burgers. Cover with plastic and refrigerate for at 30 minutes.
• 4. Grill burgers in a lightly oiled grill pan for 2 1/2 minutes, flip and grill for an additional minute or so. Grill buns until golden brown.
• 5. Meanwhile combine all slaw ingredients in a boil. Mix well and set aside until ready to build your burgers
• 6. Build your mini burgers: add slaw, tomatoes, salmon burger to bottom half of bun. Top with onion slices and top of bun. Enjoy