Top Chef Junior Citrus Salmon Burger Recipe By Tasty

EASY ZESTY SALMON BURGERS RECIPE BY TASTY

Steps:

• In a small bowl, combine yogurt, spicy dijon, dill, chives, and honey. Set aside.
• Cut salmon into ½ inch (1¼ cm) cubes and transfer to a food processor.
• Pulse 5 times.
• Add onion, dill, horseradish, honey, salt, and pepper and pulse a few more times to combine.
• Form mixture into 4 patties.
• Drizzle small amount of olive oil into frying pan and heat pan to medium-high.
• Cook patties for 3-4 minutes until browned. Flip and cook another 3-4 minutes until browned.
• Serve on your favorite multi-grain bread with yogurt dill sauce.
• Enjoy!

TOP CHEF JUNIOR PORK BáNH Mì BURGER RECIPE BY TASTY

Steps:

• Sriracha aioli: Combine both ingredients in a small bowl and set aside.
• Carrot and daikon pickles: Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved. Add water and rice vinegar. Set aside.
• Burgers: Combine the pork, garlic, scallions, fish sauce, chili sauce, sugar, pepper, and salt in a large bowl. Mix gently until spices are evenly distributed, but don't overwork meat. Form into four balls.
• Heat a pan with a tablespoon of oil over medium-high heat. Place burgers on pan and use a wide, stiff spatula to gently smash the balls into flat patties, about 3⁄4-inch (2-cm) thick.
• Cook until the bottom of each burger has formed a brown crust, about 3-4 minutes. Flip each patty and cook through, approximately 3-4 minutes.
• Assembly: Spread about 1 tablespoon sriracha aioli on the bottom of each baguette quarter. Place a burger on each baguette, topping with carrot and daikon pickles, sliced cucumber, jalapeños, and cilantro leaves.
• Enjoy!

TOP CHEF JUNIOR FALAFEL BURGER RECIPE BY TASTY

Steps:

• Spiced green tahini sauce: Pulse garlic, cilantro, parsley, cumin, and 2 teaspoons salt in a food processor until similar in texture to pesto.
• Add tahini and lemon juice; process for seconds. With motor running, gradually drizzle in 1⁄2 cup (120 ml) water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
• Falafel: To the bowl of a 2-quart (1.9 liters) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, spices, and eggs. Pulse the ingredients together until just incorporated, forming a wet paste. Don't over-process.
• Transfer the chickpea mixture to a large bowl and add the breadcrumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
• Pickled red onions: Place onions in a bowl. Heat vinegar, water, sugar, spices, and salt in a small saucepan over high heat, whisking until sugar is dissolved. Bring to a boil, then strain and pour over onions. Press onions down with a spoon until submerged.
• Let rest until onions are softened and liquid has cooled, about 25 minutes.
• Cabbage slaw: In a bowl, combine all ingredients.
• Remove the chilled falafel mixture from the refrigerator and shape into 6 patties.
• In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat.
• Cook burgers in batches of 3 for 3-4 minutes each side, flipping halfway through. Once they are golden brown and crispy, transfer them to a paper-towel-lined plate and sprinkle lightly with salt.
• Assembly: Spread about 1 tablespoon spiced green tahini sauce on the bottom of each bun. Place a burger on each bun, topping each with a tomato slice, pickled red onions, and cabbage slaw.
• Nutrition Calories: 1295 Fat: 101 grams Carbs: 82 grams Fiber: 13 grams Sugars: 25 grams Protein: 20 grams
• Enjoy!