The Perfect Salmon Burger Recipe | Fish Recipe | Perfect Weeknight Treat
A great burger is so much more than just beef, and these 5-star salmon burgers are here to prove it. They're simple, quick, and insanely satisfying. The best part? They come together in 30 minutes, making them the perfect weeknight treat.
Salmon Burger Recipe | Fish Recipe | Must Try!!
Salmon Burger Recipe. Quick and easy fish recipe.
Ingredients 1:17 - 2:50
Salmon patties 2:50 - 7:53
Ingredients
5.25 ounces salmon
Aioli sauce
3 tablespoons mayonnaise
1 tablespoon hot sauce
1/2 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/2 tablespoon honey
1 teaspoon lemon juice
1 tablespoons yellow bell peppers
1 tablespoons yellow bell peppers
1 tablespoons red onion
1 tablespoon fresh chives
1/4 teaspoon fresh dill
6 tablespoons breadcrumbs
1 teaspoon Cajun seasoning
1 teaspoon old bay
1/4 teaspoon cayenne
1 table Dijon seasoning
1 tablespoon Worcestershire sauce
lettuce
brioche bun
3 tablespoons unsalted butter
Cooking time 7 minutes per sides
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Valerie Bertinelli's Salmon Burgers | Valerie's Home Cooking | Food Network
Valerie Bertinelli makes her food processor do all the work while preparing these flavor-packed seafood burgers!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon Burgers with Spicy Quick-Pickled Vegetables
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Intermediate
Total: 2 hr (includes cooling time)
Active: 45 min
Yield: 6 servings
Ingredients
4 green onions, roughly chopped
1 red bell pepper, roughly chopped
One 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
1 tablespoon lime zest, from 1 lime
1 pound salmon, skin removed and cut into 1 1/2-inch cubes
1 1/4 cups panko breadcrumbs
1 bunch cilantro, stems chopped (about a ¼ cup) and leaves with tender stems reserved to top the burgers
1 tablespoon sweet chili sauce
1 teaspoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Spicy Quick-Pickled Vegetables, recipe follows
Nonstick cooking spray
2 tablespoons vegetable oil
1/3 cup mayonnaise
6 oblong brioche buns, sliced in half through the middle
Spicy Quick-Pickled Vegetables:
1 1/2 cups distilled white vinegar
2 teaspoons pickling spice
Kosher salt
2 Persian cucumbers, sliced into 1/8-inch-thick rounds
1 carrot, peeled and sliced into 1/8-inch-thick rounds
1 shallot, sliced into 1/8-inch-thick rings
1 Fresno chile, stem removed and thinly sliced
Directions
Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.
Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.
Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.
Spicy Quick-Pickled Vegetables:
Yield: About 2 cups
Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.
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Valerie Bertinelli's Salmon Burgers | Valerie's Home Cooking | Food Network
Salmon Burgers with Dill Aioli
While not a traditional burger, these salmon burgers are so much better! With a paste and pieces of whole salmon, these burgers are juicy and satisfy any sandwich cravings! When paired with a dill aioli, there couldn't be anything better for any season of the year!
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------------------------------
Skip ahead:
0:00 Intro
0:29 Preparing the salmon
1:40 Adding the paste ingredients
3:02 Adding the rest of the salmon
4:07 Making the patties
6:11 Making the aioli
9:32 Cooking the burgers
10:38 Tasting the burgers
INGREDIENTS
For the burgers:
- 1 1/2 lb salmon (about 5 filets)
- 1/2 cup white navy beans, drained and rinsed
- 1 tbsp capers, drained
- 1 tbsp Dijon mustard
- 2 scallions (white and light green parts)
- 1 1/2 tsp salt
- 3/4 tsp pepper
For the dill aioli:
- 1 large egg
- 2 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 large clove garlic
- 1 tbsp chopped dill
- 2 tsp capers (with pickling liquid)
- 3/4 cup neutral oil
INSTRUCTIONS
For the burgers:
- Remove skin from the filets and cut into 1-inch cubes. Place about ¾ of the salmon in a food processor. Add the white beans, scallions, capers, Dijon mustard, salt, and pepper.
- Pulse the food processor until the salmon and beans are a thick paste, about five 5-second pulses. Add the remaining salmon and pulse a few times to combine.
- Form the salmon into six equal burgers. Flatten the burgers out to about four inches in diameter and place them on a parchment-lined baking sheet.
- Heat 1 tbsp neutral oil in a 12-inch skillet over medium heat. Working in batches, add the burgers to the skillet. Cook the burgers until a golden crust is formed on both sides and the inside of the burger reaches 120°F, about 3-4 minutes per side. Once cooked, remove from skillet and serve.
For the dill aioli:
- In a small container or a blender canister, combine the egg, garlic, salt, pepper, mustard, capers, and dill. Use an immersion blender or blender and blend until the ingredients are combined and smooth. With the blender running, slowly drizzle in oil until the mixture has thickened, 30 seconds to one minute. Serve with the salmon burgers.
#salmon #burger #dinner
Salmon Patties
These moorish, beautifully seasoned Salmon Patties are made from canned salmon and are baked, not fried - healthier and less cleaning up!
Salmon burgers with avocado salsa
Get full recipe here
If you like salmon and avocados then you will love this recipe. Very simple to make and simply delicious. Make it on a BBQ or your griddle pan, if you don't own either, you can still make it in a standard frying pan. I used a food processor for convenience, but you can also do this simply with a knife. Salmon burgers are a healthier alternative and with the avocado salsa, it's almost a super food.
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Salmon Burgers | The Cooking Show
This salmon burger is filled with so many healthful ingredients, it might be a cure-all meal. Farideh makes these salmon burgers with Alaskan king salmon and a flavorful paste made with lemongrass, ginger, turmeric, shallots, garlic, Makrut lime leaves, and more. After adding in chopped cashews and quickly cooking the salmon burger patties in a pan, Farideh toasts some burger buns and makes a simple salad of carrot, cucumber, red onion, red chiles, and cilantro. Finally, she dresses the salad with fish sauce and serves it as a crunchy and fresh burger topping.
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