Salmon Burgers With Wasabi Mayo Recipe 465

WASABI MAYO SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a small bowl, mix together the mayonnaise and wasabi powder. Place the salmon on a greased baking tray, skin side down. Spread the mayonnaise mixture evenly over the top. Press crushed potato chips into the mayonnaise.
• Bake for 20 minutes in the preheated oven, or until fish flakes with a fork.

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 WITH RED PEPPER MAYO

Steps:

• Make the red pepper mayo:
• Blend mayonnaise, bell peppers, capers, lemon juice, and salt in a blender, scraping down sides if needed, until smooth. Transfer to a small bowl.
• Cook and assemble the burgers:
• Mix breadcrumbs, pepper, and 1/2 cup red pepper mayo in a large bowl. Gently fold in flaked salmon. Divide mixture into 4 patties about 1/2" thick and 4" wide.
• Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high until shimmering. Working in batches, cook buns, cut side down, until golden brown and toasted, about 2 minutes. Divide among plates.
• Heat remaining 1 Tbsp. oil in same skillet. Cook salmon patties until golden brown and heated through, 2-3 minutes per side. Transfer burgers to bun bottoms. Spread about 2 tsp. red pepper mayo over burgers. Arrange bell pepper strips over, then top with bun to close.
• Do Ahead
• Red pepper mayo can be made 5 days ahead. Store in a resealable container and chill. Burger patties can be formed 1 day ahead. Cover and chill.

ROCK SHRIMP BURGERS WITH WASABI MAYO

Steps:

• Heat your grill.
• For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use.
• For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
• To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve.
• For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick.

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 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.

ASIAN SALMON BURGERS WITH WASABI MAYONNAISE

Steps:

• Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into chunky puree. It should still have pebble sized pieces (about ¼-inch) in it.
• Scrape this into a bowl.
• Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayonnaise, and pickled ginger liquid. Mix until uniform.
• Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and chill for 1-8 hours before cooking.
• Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
• Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
• Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to manoeuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel lined plate or platter. Add another tablespoon of oil to the pan and repeat until fried all of the salmon burgers.
• Put the mayonnaise in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayonnaise and adjust with more wasabi if you want a stronger flavour.
• If you're watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayonnaise and any other optional toppings you'd like. If you want to eat it burger style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayonnaise over the burger and top as desired.

ASIAN SALMON BURGERS WITH WASABI MAYONNAISE

Steps:

• For the Burgers: Cut the salmon into 2-inch chunks and throw it into the bowl of a food processor. Pulse until it has broken down a little bit but is not smooth. It should still have about ¼-inch pieces in it. Scrape it into a bowl.
• Cut off the white part of the green onions and save for another use. Slice the green parts in half lengthwise, then chop them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, 1/4 cup mayonnaise, and pickled liquid. Mix until combined, but don't overdo it.
• Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Try to make the edges just as thick as the centers. Cover with plastic wrap and chill for 1 hour (up to 8) before cooking.
• Pour the remaining panko bread crumbs onto a plate. Using a large spatula, gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
• Heat a large, heavy-bottomed skillet over medium-high heat. When it is hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
• Gently slide the salmon burgers into the pan. A 12-inch pan should hold 4 patties at a time. Cook for 3-5 minutes, or until the first side is golden brown. Carefully flip the patties using a wide spatula. Use a splatter shield so that your arms don't suffer Death By Hot Oil.
• Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel lined platter. Add another tablespoon of oil to the pan and repeat until all of the salmon burgers are done.
• For the Wasabi Mayonnaise: put the mayonnaise in a small bowl and use a fork or spoon to stir in the wasabi sauce, starting with 1 tablespoon. Taste the mayonnaise and add more mayonnaise or wasabi to taste.
• To serve: top toasted buns with salmon burgers, Wasabi Mayonnaise, and any other toppings that sound good to you. These work great as lettuce wraps. Enjoy!

SALMON BURGERS WITH WASABI MAYO

Steps:

• Place fresh salmon fillets into a food processor and chop lightly.
• In a bowl, mix together salmon, panko, mayonnaise, red peppers, green onions, ginger root, soy sauce and black pepper.
• After mixing everything together, chill for 20-30 minutes.
• Heat sesame oil in a skillet on medium heat. Use a measuring cup to scoop out 1 cup salmon mixture and drop into hot oil. (If you want to make mini salmon sliders, use a 1/4 cup scoop.).
• Use a spatula to flatten and shape into a patty.
• Fry for 3-5 minutes each side until golden brown. Remove from heat and drain on a paper towel.
• Top with wasabi mayo Recipe #2566090 and add your desired toppings.

SALMON BURGERS WITH GINGER-WASABI MAYO

Steps:

• Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
• Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
• Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
• Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
• While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
• To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.