How To make Smokey Salmon Burgers
418 g Canned pink Alaska salmon
450 g Cold mashed potato
175 g Raw potato -- grated
1 t Vegetable oil
50 g Bacon, preferably smoked
- chopped Oil for frying 10 Soft round rolls
FOR SERVING:
Salad and relishes
Drain the salmon and break fish into flakes. Set aside. Mix together the mashed and grated potato in a bowl. Heat the vegetable oil in a frying pan and fry the bacon until it is crisp. Add the bacon to the potato mixture along with the salmon, mixing well to break up the salmon. Divide the mixture into 10 or 12 pieces and shape each piece into a burger using hands or a burger maker. Fry the burgers gently for 5 minutes on each side, or until they are well browned. (It is best to cook 3 or 4 burgers at one time or the pan will be too crowded
to turn them over easily.) Keep the cooked burgers warm whilst preparing the rest, then serve in split rolls garnished with salad and relishes. Makes 10-12. Approx. 380 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
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Smokey Salmon Burgers
These Smokey Salmon Burgers are a dynamite of flavor in your mouth! Get the complete recipe here:
Clean Eating Sweet and Smokey Turkey Burgers
With Memorial Day Weekend right around the corner I wanted to share a Clean Eating Burger that you and your families can feel good about eating. This burger can be made both indoors or outdoors!
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SMOKEY TURKEY BURGERS WITH SLAW - MEAL PREP ON A BUDGET - (Only £1.20 Per Meal!)
All meals in this series are intended to provide suitable quick, simple and cheap, healthy ideas for those who don't have much time money or cooking experience.
DETAILED SHOPPING LIST
Turkey Mince 500g - ALDI
Brown Sugar - ALDI
Worcester Sauce - TESCO
Red Onion x 2 -ALDI
Garlic Granules (1 tbspn) - ALDI
Smoked Paprika (3 tbspn) -TESCO
Fresh Chillies x 1 - ALDI
Greek/Salad Cheese - ALDI
Seeded Flatbreads - ALDI
Bag of (Spinach watercress & rocket) - ALDI
Carrots x 2 - ALDI
White Cabbage 1/3 - ALDI
Greek Yoghurt (3 tbsp) - ALDI
Dijon Mustard (1 tspn) - ALDI
Apple Cider Vinegar 2 tbspn - ALDI
METHOD
1. Take 2 red onions, finely chop one, and slice one lengthways (for coleslaw) then set this onion aside for later.
2. Add finely chopped onion to bowl with 500g minced turkey.
3. Add 3 heaped tbsp smoked paprika.
4. Add 1 tbspn garlic granules.
5. Add 2 tbspn of Worcester sauce.
6. Crumble in 100g feta/salad cheese.
7. Add 1 tbsp brown sugar.
8. Add 1 to 2 finely sliced fresh chillies (remove seeds to minimise heat. if you’re using chilli flakes 1 teaspoon of flakes is fine. Then stir mixture thoroughly
9. Divide mix in bowl into 5 equal portions.
10. Split each portion in half and roll each into balls.
11. Make 10 of these balls and add to frying pan with olive oil (5 at a time should fit well not a medium frying pan)
12. Cook on a medium heat for 6 mins each side until brown
Coleslaw
13. Finely slice a third of a white cabbage.
14. Grate 2 carrots.
15. Add cabbage and carrot to a bowl with sliced red onion from earlier.
16. Add 3 large spoons of greek yoghurt to bowl.
17. Add 2 tablespoons of apple cider vinegar to bowl.
18. Season with salt and pepper
19. Add 2tsp dijon mayo and mix throughly
20. Serve 2 burgers inside a tasted flatbread with soy finely sliced red pepper and green salad leaves. add some extra salad to the side as well as a healthy serving of coleslaw
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I Make a Great Smoky Mountain Cheesy Crayfish Omelette | Gordon Ramsay
In beautiful North Carolina, Gordon headed to the incredible Great Smoky Mountains to cook up a delicious omelet with local cheese and amazing crayfish! This cheesy blend of all things South is stunning
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Basic thick burgers, grill or pan
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***RECIPE, MAKES TWO BURGERS***
12-16 oz (340-450g) loosely packed, freshly ground chuck (or other ground beef at least 20% fat)
2-4 slices of cheese (American cheese melts great, but I like smoked gouda on indoor burgers)
2 buns (I look for particularly soft buns — they toast up better)
toppings (I like lettuce, sweet onions, dill pickle chips, mustard and ketchup)
oil (I only use this for the pan, not the grill)
salt
pepper
garlic powder
Get your grill or pan heating to moderate heat. Divide the beef in two and form each half into a patty that's a little wider than you want it in the end. Be very careful to not overwork the beef — try to keep the internal structure of the patty as loose as possible. Press a valley into the center of the patty so that the outer rim is thicker — I think of it as an inverted lens shape.
If you're cook these in a pan, lightly coat them in oil. If you're cooking them on the grill, I'd skip the oil. Season the outsides heavily with salt, pepper and garlic powder right before you cook. Gently lay the patties on the grill or in the pan, and don't move them until the bottom has browned thoroughly — 5-7 minutes. Use a metal spatula to scrape the burger from the surface and flip it.
If you want a pink burger, wait until you see just a little juice pushing up from the surface. If you want your burger cook through, wait until a lot of juice starts to cover the surface. Put down your cheese, cover the burgers with a lid or foil or some such and cook until the cheese is melted. Remove the burgers to a plate and let rest a couple minutes while you toast the cut sides of the buns on the grill or fry them in the pan until lightly golden.
I like to put once big slice of lettuce on the bottom bun to serve as a moisture barrier, then some slices of sweet onion, pickles, ketchup and mustard. If you put the toppings under the patty, they hit your tongue before the meat does, which I like.