Savory Salmon Burgers Recipes

SALMON ROSEMARY BURGERS

Steps:

• Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
• In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
• Preheat an outdoor grill for medium-high heat.
• Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
• Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

DELICIOUS SALMON BURGERS WITH GUACAMOLE RECIPE

Steps:

• Drain one canned salmon and add it to a large bowl. Next, add the other canned salmon with the juice to the salmon in the bowl. Use a potato masher to mash the salmon. Add the eggs, garlic powder, parsley and rosemary, and flour. Mass and mix well. Then add the old bay seasoning, and Dijon mustard. Mix well to combine. Heat a nonstick skillet and add the 2 tbsp. olive oil. Use a measuring cup (1/2 cup) to add the salmon mixture to the skillet. Use a spatula to lightly flatten the salmon. Cook for 7 minutes on both sides (14 minutes or up to 20 minutes total). Remove from heat and place on a paper toweled plate.
• In a small bowl, gently smash the avocado with a fork. Then add the salt and pepper, Tabasco sauce, apple cider vinegar, and olive oil. Mix well. Serve with salmon burgers.

SAVORY SALMON BURGERS

Steps:

• Prepare salmon by cutting into strips, then chopping or shredding salmon, being careful to remove any bones.
• In a large bowl, combine salmon, breadcrumbs, onions, mustard, horseradish, eggs, rosemary, salt, and pepper to taste.
• Chill for 30 minutes.
• Prepare grill for medium-high heat.
• Form salmon mixture into 8 patties, and lightly coat each patty with butter.
• Cook 4-5 minutes on each side.
• Place patties on rolls, and top with lettuce and tomato.

SAVORY HOISIN-GINGER SALMON BURGERS

Steps:

• 1. Make sure the grill is clean, spread a double sheet of heavy-duty aluminum foil over the grill and generously spray the entire surface with nonstick grilling spray. Preheat the barbecue to medium high (350°F to 400°F).In a food processor, combine the salmon, hoisin sauce and mayonnaise.
• 2. In a food processor, combine the salmon, hoisin sauce and mayonnaise. Pulse just until coarsely ground.
• 3. Transfer the salmon mixture to a large bowl and add the Panko crumbs, parsley, onion, ginger, molasses, egg yolk, garlic, salt, and pepper. With a spatula, mix to fully combine. Shape the mixture into 6 to 8 patties.
• 4. Place the salmon patties on a plate, cover with plastic wrap, and refrigerate for 3 to 4 hours. (This is an important step.)
• 5. Grill the patties on heavy-duty foil, on a well sprayed/oiled flat grill, or in a large nonstick skillet for about 3 to 4 minutes on each side. You do not want to overcook these. The insides of the patties should be slightly pink.
• 6. Serve on toasted and buttered onion rolls, with fresh lettuce, freshly sliced tomatoes and a dab of mayonnaise on top. You may also add other garnishes of your choice.

SALMON ROSEMARY BURGERS

Steps:

• Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
• In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
• Preheat an outdoor grill for medium-high heat.
• Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
• Place salmon patties on the grill, and cook 4 or 5 minutes on each side.
• Note: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.