Salmon Burgers Recipes

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.

SALMON BURGERS

Steps:

• Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run - stopping to scrape down the sides if necessary - until the mixture becomes pasty.
• Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
• Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
• Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

SALMON BURGERS

Steps:

• For the patties: Mix together the egg, mayonnaise, mustard, seafood seasoning, lemon juice and hot sauce in a bowl until thoroughly combined. Fold in the salmon, scallions and panko until the mixture is combined again. Form into 4 patties, then set aside.
• Place a large skillet over a medium-high heat and add the oil. When the oil is hot, add the patties and cook until golden and crisp, 4 to 5 minutes per side. Drain on a paper towel.
• For the caper mayo: Mix together the mayonnaise, lemon juice, capers, hot sauce, salt and pepper.
• To assemble: Spread some of the caper mayo on the bottom of a toasted bun. Top with a salmon patty, lettuce, tomato and pickle. Spread the other half of the bun with a bit more of the mayo and place on top. Repeat with the remaining ingredients. Serve.

SALMON BURGERS

Steps:

• In a small bowl, combine the first eight ingredients. Add salmon and mix well. Shape into two patties. , In a large skillet, cook patties in butter over medium heat, for 5-6 minutes on each side or until browned. Serve on rolls with lettuce.

SUPERHEALTHY SALMON BURGERS

Steps:

• Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
• Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

FRESH SALMON BURGERS

Steps:

• Preheat a grill to medium-high.
• Tear one of the hamburger buns into small pieces and pulse in a food processor until finely ground. Cut the salmon fillet in half. Cut one half into large chunks and the other half into small dice. Add the large chunks to the food processor with the bread crumbs and add the mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is ground to a paste. Transfer the mixture to a medium bowl and stir in the diced salmon; fold in the chives and parsley.
• Form the salmon mixture into four 3/4-inch-thick patties.
• Lightly oil the grill grates. Grill the patties, turning once, until well-marked on both sides and just cooked through, 4 to 5 minutes per side.
• Meanwhile, split and lightly toast the 4 remaining buns.
• Assemble burgers with the lettuce, tomato, red onion, pickles, mustard and mayonnaise.

JUICY MEDITERRANEAN-STYLE SALMON BURGERS

Steps:

• Place about 1/4 of the salmon in the bowl of a large food processor. Add mustard. Run processor until the mixture is pasty. Transfer to a bowl.
• Place the rest of the salmon in the food processor, and pulse just a couple times until coarsely chopped into ¼-inch pieces (do not over process this second batch of salmon, it should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.
• Now add the minced green onions, parsley, and spices (coriander, sumac, paprika, black pepper). Season with kosher salt. Mix well until the mixture is combined. Cover and chill in the fridge for about 1/2 hour.
• While the salmon chills, prepare the toppings. Make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve.
• When ready, take salmon mixture out of the fridge. Divide into 4 equal parts. Form into 1-inch think patties.
• Place bread crumbs on a plate. Place each patty in the breadcrumbs plate and press to coat on one side, turn over and press on the other side to coat. Place the breaded salmon patties on a sheet pan lined with parchment paper.
• Cook salmon patties. Heat about 3 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Lower each of the patties carefully and cook, for 2 to 4 minutes, turning over once, until lightly browned on both sides and medium-rare within), (adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs.) (minimum internal temp should be 115 to 120°F on an instant-read thermometer for medium-rare.)
• Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. Add a squeeze of fresh lemon juice on top.
• Assemble in prepared buns. Spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices...enjoy!

SALMON BURGERS

Steps:

• Preheat the grill to medium high heat. Cut the salmon into one inch cubes. Place in a food processor with dijon, Worcestershire sauce, green onion, dill, lemon juice, salt and pepper. Pulse until combined. In a medium sized bowl add the salmon and breadcrumbs and mix.
• Shape into four patties and place on the grill. Grill for 3-4 minutes on each side. Remove from grill and place on buns and desired toppings.

SALMON BURGERS

Steps:

• Spray a medium nonstick skillet with cooking spray and place over medium heat. Add the scallions and cook until translucent, about 2 minutes. Increase heat to medium-high. Add the lemon juice and cook until almost all liquid evaporates, about 4 minutes. Transfer to a bowl to cool.
• Place salmon in a food processor and pulse until coarsely ground. Add to scallions. Mix in the egg, dill, salt, and pepper. Form into 4 equal patties.
• Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook patties until golden brown and cooked through, about 2 minutes per side. Serve on English muffins with desired toppings.

WILD SALMON BURGERS

Steps:

• Whisk the eggs in a large bowl. Add the salmon and use a fork to mix well so no large chunks remain. Add the panko, coriander, spring onions, ginger, garlic, lime juice and soy. Mix well, and form into 4 x 1.5cm thick patties. Chill if not cooking right away.
• Heat the olive oil in a frying pan over a medium high heat, and cook the patties until golden brown and cooked through, about 4 mins per side.
• Spread mayonnaise all over the cut sides of the burger buns, add a salmon patty to each bun. Top with avocado and lettuce. Place the bun top on and serve. Recipe extracted from Eat to Beat Depression and Anxiety: Nourish Your Way to Better Mental Health in Six Weeks by Dr. Drew Ramsey, published by HarperWave, £22.

SALMON BURGERS

Steps:

• Mince the salmon on a cutting board then place it into a resealable bag. Using the flat end of a meat tenderizer, mash the salmon until it is finely minced. Place the salmon, egg whites, mustard, dill, breadcrumbs, and salt and pepper to taste into a large bowl and mix until well combined. Form into four patties.
• Heat the olive oil in a large (12-inch) grill pan over medium-high heat. When the grill pan is hot, add the salmon patties and cook for five minutes on each side, without moving so they form a crust. Toast the buns on the grill pan, cut sides down.
• To serve, place the cooked salmon burgers on the toasted buns with the Simplest Coleslaw on top of the burger.
• Place the cabbage, mayonnaise, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl and mix well.

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.

SALMON BURGERS

Steps:

• Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
• Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.

SALMON BURGER RECIPE

Steps:

• Add salmon, Panko, egg, lemon zest, mayo, Dijon, chives, and parsley along with a couple large pinches of salt and pepper to a medium-sized bowl.
• Mix just until well combined. Don't overmix!
• Divide salmon mixture evenly into 4 parts. Form salmon mixture into 4 patties that are about 1-inch thick.
• Grease a grill pan or grill with olive oil and heat over medium-high heat.
• Add burger patties and cook each side for about 3-5 minutes per side or until a dark golden-brown crust forms on the patties and they are cooked through.
• Serve salmon burgers on a Brioche bun with my infamous Dill Yogurt Sauce, lettuce, red onion, cucumber, dill, and capers. Enjoy!

SALMON PATTIES

Steps:

• Place the salmon and cracker crumbs in a large bowl. Set aside.
• In a heavy skillet over medium heat, cook onion and red bell pepper until tender in 1 tablespoon of the olive oil.
• Add the cooked vegetables to the salmon and cracker crumbs in a bowl and mix gently. Add dill weed, egg , and lemon juice and mix gently.
• Form the salmon mixture into 4 patties using your hands. At this point, you can cover the patties and refrigerate for a couple of hours before you finish cooking them.
• When you are ready to cook, add the remaining olive oil and tablespoon of butter to the same skillet over medium heat.
• Once the butter has melted, add the cold salmon patties to​ the skillet. Cook the patties for 3 to 4 minutes on each side until golden brown and hot. Serve immediately.

SALMON BURGERS RECIPE

Steps:

• Cut half of the salmon into large chunks, and place into the bowl of a food processor. Add the lemon juice, mayonnaise, and mustard. Process into a paste.
• Dice the remaining salmon and place in a large mixing bowl. Add the green onions, ¼ cup of breadcrumbs, salt, pepper, and salmon paste from the food processor. Mix gently to combine.
• Divide the mixture into four equal mounds and shape into patties. Place the patties on a plate, cover, and chill for 30 minutes (up to 2 hours).
• Spread the remaining 1 cup of breadcrumbs onto a plate. Press both sides of each salmon patty in the breadcrumbs.
• Heat the butter in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes until browned. Flip and cook for an additional 3-4 minutes, being sure not to overcook. Transfer to a paper towel-lined plate.
• Serve on buns or a bed of greens with lemon wedges, tartar sauce, and hot sauce.