Sammie Burgers Recipes
PINK SAMMIE PATTIES
Pink salmon ia a great source of calcium, and naturally high in protein. This is just a simple little patty -that is easy and quick to make.
Provided by Pat Duran @kitchenChatter
Categories Fish
Number Of Ingredients 9
Steps:
- Drain and flake the salmon in a medium bowl. Combine all ingredients,except canola oil; blend well.
- Divide mixture into 4 parts(mixture will be moist). In a large skillet heat the canola oil and cook over medium heat until both sides are golden brown and heated through-turning once.
SAMMIE BURGERS RECIPE - (5/5)
Provided by mattyrana
Number Of Ingredients 9
Steps:
- Drain and flake salmon in a medium bowl. Combine salmon, breadcrumbs, onion, mayonnaise, egg, lemon juice, parsley, and garlic salt; blend well. Shape into eight burgers (salmon mixture will be moist). In a large skillet, heat 1-2 Tbsp. oil and cook over medium heat until both sides are brown and heated through.
SHREDDED, SAUCY BBQ CHICKEN SAMMIES
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
- While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
- When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
- Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
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