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How To make Salmon Burgers with Pineapple Rings
*TERIYAKI MARINADE** 1/4 cup reduced-sodium soy sauce
2 tablespoons firmly packed lightl brown sugar
1 tablespoon lemon juice
1/2 teaspoon Oriental sesame oil
OR
1/2 teaspoon vegetable oil
1/4 teaspoon ground ginger
**BURGERS** 1 1/4 pounds skinless salmon fillet, cut into :
2-inch pieces
2 tablespoons green onion chopped
2 cloves garlic :
finely chopped
1 1" piece fresh gingerroot -- peeled and grated
2 teaspoons reduced-sodium soy sauce
1 teaspoon Oriental sesame oil
4 3/4"-inch thick fresh pineapple rings
6 small green onion, cut lengthwise in half & -- ends trimmed
4 each sesame-seed rolls -- split
Several hours or day before serving, prepare Teriyaki Marinade: In small jar with tight-fitting lid, whisk together soy sauce, sugar, lemon juice, sesame oil, and ginger; cover and set aside until ready to use.
Several hours before serving, prepare salmon mixture for Burgers: In food processor fitted with chopping blade, process salmon, green onion, garlic, gingerroot, soy sauce, and sesame oil until well combined. Divide into 4 equal parts; shape each into a 5-inch round burger. Cover and refrigerate at least 1 hour before grilling. (Burgers must be refrigerated for at least the recommeded time to maintain shape during cooking.)
About 30 minutes before grilling, heat indoor or outdoor grill to medium. In medium-size bowl, combine pineapple rings, green onions, and Teriyaki Marinade; cover and refrigerate to 10 minutes. Drain marinade into serving pitcher and set aside.
Coat grill rack with nonstick cooking spray. Grill burgers 6 inches above heat until cooked through, turning onceabout 10 minutes. Grill pineapple rings and green onions until heated through, turning once:
about 1 to 2 minutes. Grill rolls just until lightly toasted.
On 4 individual plates, assemble burgers: Placed salmon burgers on bottom halves of rolls. Top each with a pineapple slice and 3 green onion halves; cover with tops of rolls. Serve with reserved Teriyaki Marinade.
How To make Salmon Burgers with Pineapple Rings's Videos
Salmon Burgers. For Lunch.
How To Make Hawaiian Crisp & Chunky Fish Burgers | Sea Harvest Recipes
Take your tastebuds on a tropical getaway and say Aloha to this tangy-sweet and Cheesy Hawaiian Fish Burger using Sea Harvest Crisp & Chunky fillets to give it that extra thick bite! ????️????
Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Burgers
4 sesame seed rolls, sliced buttered and toasted
4 Crisp & Chunky Fillets, cooked according to the packaging instructions
1 tin pineapple rings, drained
4 slices of cheese
1 large tomato, sliced
1 red onion, sliced
butter or cos lettuce for each bun
Sauce
3 Tbsp (45 ml) tomato sauce
3 Tbsp (45 ml) mayonnaise
1 Tbsp (45 ml) Dijon mustard
2 gherkins, finely diced
Preheat the oven to 180 ºC. Lay the frozen Crisp & Chunky Fillets onto a baking tray. Place into the oven to cook until crispy and golden.
Toast the buttered rolls in a dry frying pan over medium-high heat until golden brown. Set aside until you are ready to build your burgers.
In the same pan, fry the pineapple rings on each side until caramelised. Set aside.
Set the grill on full then lay the cheese slices over the cooked fish and grill until melted.
Mix the ingredients for the sauce together then spread the sauce on both sides of the rolls.
Add red onion to the base of the roll then top with fish. Stack up with caramelised pineapple then tomato and lettuce and top off with your toasted bun. Serve with crispy wedges and tuck in!
#SeaHarvest #MakeitHake #FishnTips
Quick and Easy Grilled Salmon Burgers
Recipe for Quick and Easy Grilled Salmon Burgers
Salmon Patties:
1 lb salmon filet (skin removed)
1 cup fresh breadcrumbs (or Panko)
1/4 cup chopped cilantro
1 egg
1/4 cup mayonnaise
1 tbsp freshly squeezed lemon juice
1 tsp honey mustard
salt and pepper to taste
Spicy Hoisin Mayo:
3 TBSP mayonnaise
1 TBSP hoisin sauce
1 TBSP fresh lemon juice
1 tsp Sriracha
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Salmon Patties - Fresh Salmon Burgers | RadaCutlery.com
Fresh Salmon Burgers topped off with fresh avocados, grilled pineapple and a sriracha sauce. Make your own fresh made salmon burgers that are perfect on the grill or fried in a pan. Jess in the
Rada Kitchen will take you step by step and show you how to make these delicious salmon burgers and the spicy yum yum sauce.
Ingredients:
1 1/2 - 2 lbs. fresh caught salmon, chopped
1/4 C. panko bread crumbs
2 eggs
1 T. soy sauce
1/4 C. chopped red pepper
2 green onions, chopped
Salt and pepper to taste
Sauce ingredients:
1/2 C. mayonnaise
1 T. rice wine vinegar
2 T. Sweet Chili sauce
1/2 t. Paprika
chopped garlic or garlic powder
Sriracha sauce to taste
Rada Cutlery is manufactured in Waverly, Iowa. Rada Knives are 100% Made in the USA - materials and craftsmanship. Rada Mfg. Co. has sold over 142 million kitchen knives and utensils since our start in 1948.
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Start Video Transcript
Hi, Jess in the Rada Kitchen, thanks for joining me. Today we are going to whip up some fresh salmon burgers. We’re going to top these off with avocados, grilled pineapple, and a delicious sriracha mayonnaise. Now let’s prep our salmon!
So here I have about two pounds of fresh-caught wild salmon. One pound will make four burgers. So I’m going to come in with my Rada Fillet Knife and take the skin off. This knife is super-sharp so I’m going to do this carefully. Get a seam started and just come all the way down.
I went through and picked out the little bones and now we’re going to go through and just chop this. Make sure yours has this beautiful, bright, rich color that you can see ours has. Just a few more run-throughs with my knife and you can see that it is the consistency that you want it to be.
Now we’re going to chop a red pepper and a few green onions. To our mixture we’re going to add some panko bread crumbs. I’m going to use two eggs, here, because we’re going to end up with about eight burgers when all is said and done. Now I’m going to add some pepper and some soy sauce. You could just use salt here, too, if you wanted.
Let’s go ahead and form our patties. We’ll just set these guys right on top of our grill pan. We’re going to cook these about four minutes each side, you can do less if you like yours rare in the middle. Now we’re going to put these pineapple rings down on a hot pan. Just a few minutes each side.
Now we’re going to make our topping for our salmon burgers. This goes by many names. You might know it as yum yum sauce, bang bang sauce, boom boom sauce, those can all be applied. This is my version of those combined. Here we have a cup of mayonnaise and to that we’re going to add some garlic powder and paprika. Some sriracha. Some sweet chili sauce. And some rice wine vinegar.
So here we have our delicious salmon burgers all ready to go. You can mix and match the condiments. This is the perfect meal to serve at your next cookout! Thanks so much for joining me. Be sure to subscribe to our YouTube channel, and visit us at our website at RadaCutlery.com.
End of Video Transcript