Salmon Burgers
Herbed Salmon Burgers
Salmon Rosemary Burgers
Honey Glazed Salmon Burgers
Fresh Salmon Burgers with Wasabi Mayonnaise
Salmon Burgers With Lemon And Capers




Salmon Burgers

[Can also be cooked on a grill with a small grate.]


By Linda Gassenheimer
Knight Ridder

2 tablespoons reduced-fat mayonnaise
2 tablespoons sweet pickle relish
1 cup frozen diced or chopped onion
1 cup frozen chopped green bell pepper
1/2 pound salmon fillets, skin removed
1/2 cup plain bread crumbs
1 egg white
Salt and freshly ground pepper
Olive oil spray
2 whole-wheat hamburger rolls
1 small tomato, sliced

Preheat broiler or toaster oven. Mix mayonnaise with pickle relish
and set aside. Defrost onion and green pepper in a microwave oven for
30 seconds.
Remove fat from salmon and cut into 2-inch cubes. Pulse in food
processor with the onion, bell pepper, bread crumbs, egg white and
salt and pepper to taste until chopped. Form into 2 (3-inch) patties.
Heat a nonstick skillet on medium-high and spray with olive oil.
Brown burgers on one side, about 1 minute. Lower heat to medium and
cook 4 minutes. Turn over and cook another 3 minutes.

Split hamburger rolls in half and toast under the broiler or in a
toaster oven until golden. Spread mayonnaise mixture on top half of
the rolls, and place burgers on the bottom half. Top with tomato
slices, and close rolls.

Per serving:


539 calories, 37 g protein, 64 g carbohydrates, 18 g fat, 69 mg
cholesterol, 763 mg sodium, 9 g fiber. Calories from fat: 30 percent.



Herbed Salmon Burgers

Canned salmon is almost always wild salmon. When salmon is processed
for canning, its bones become softened and edible, and a source of
dietary calcium. Here salmon is blended with oats (for body and
soluble fiber) and grated fresh apple (for moistness, soluble fiber,
and a pleasing contrast to the rich salmon) to make burgers. The
burger mixture is also seasoned with fresh herbs and "lite" teriyaki
sauce. The "lite" on the label usually indicates that the sauce is
about 50% lower in sodium than a standard teriyaki sauce. You can
serve the burgers simply on whole-grain rolls, with tomato slices and
lettuce, or top them with salsa or relish.

1 tablespoon light mayonnaise
1 tablespoon fresh lemon juice
1/3 cup quick-cooking oats
1/4 cup chopped fresh basil
2 tablespoons chopped mint
2 scallions, thinly sliced
1 small apple, peeled and grated
1 can (14-3/4 ounces) sockeye salmon, not drained
1 tablespoon "lite" teriyaki sauce

In a large bowl, combine the mayonnaise and lemon juice. Add the
oats, stirring until moistened.
Add the basil, mint, scallions, and apple. Stir in the salmon and
teriyaki sauce until evenly combined. Shape the burger mixture into
four 1-inch-thick patties.
Spray a large nonstick skillet with nonstick cooking spray. Cook
the burgers over medium heat until brown and heated through, about 4
minutes per side.

Serves 4


Source: UC Berkely Wellness Center



Salmon Rosemary Burgers

[ from All Recipes]

These savory salmon burgers hold up well on the grill, especially if
you use a nice fillet of wild king salmon. Serve on an onion roll with
lettuce, tomato, mustard, and horseradish for a great barbeque main
dish.

2 1/2 pounds king salmon
fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 eggs, lightly beaten
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
2 tablespoons olive oil

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.


Honey Glazed Salmon Burgers

2/3 cup honey
2/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons prepared horseradish
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 14 3/4 ounce can salmon, drained
1 cup plain dried bread crumbs
1/2 cup chopped onion
1/3 cup chopped green bell pepper
3 egg whites
4 hamburger buns, toasted

In a small bowl, combine honey, ketchup, vinegar, horseradish, garlic
and red pepper flakes until well blended. Reserve half of sauce to use
as a condiment. In a separate bowl, mix together remaining
ingredients, except buns. Blend in 2 tablespoons reserved sauce.
Divide salmon mixture into 4 patties, 1/2 to 3/4 inch thick. Place
patties on well oiled grill, 4 to 6 inches from hot coals. Grill,
turning 2 to 3 times and basting with sauce, until burgers are browned
and heated through. Serve with reserved honey barbecue sauce and buns.
Serves 4.



Fresh Salmon Burgers with Wasabi Mayonnaise

Burgers:
1/2 tsp. Minced garlic
1/4 cup thinly sliced green onion (white and green parts)
1 Tbsp Seasoned sliced pickles ginger, drained, plus more for serving
2 to 3 tsp. 100% Real Wasabi Paste
1/8 tsp. Asian sesame oil
3/4 tsp. Sugar
3/4 tsp. Oyster sauce
1/4 tsp. Coarse salt
1/4 tsp freshly ground pepper
1 egg white
1 pound fresh salmon (after skin and dark parts have been removed),
coarsely chopped
2 tsp. Butter or oil
4 hamburger buns
Nonstick cooking spray
Wasabi Mayonnaise for serving

Finely mince together the garlic, onion, pickled ginger, 100% Real
Wasabi Paste, sesame oil, sugar, oyster sauce, salt and pepper in a
mini-processor. Add the egg white. Pulse just until the egg white is
mixed in.
Combine the salmon and the garlic mixture and mix them together with a
fork until they're well combined. Divide the mixture into 4 equal
portions, then shape each into a patty, about 1/3-inch thick. Wrap
each separately in plastic. Chill the patties at least 2 hours.
Just before serving, heat the butter or oil in a large nonstick
skillet over medium heat. When hot, cook the patties until they are
lightly browned on each side, about 4 to 5 minutes total. They should
be slightly pink in the center.
Meanwhile, lightly spray the cut sides of the buns with non stick
spray. Place the buns, cut side down, on a hot griddle to toast, about
1 minute.
Spread about 1/2 tablespoon of the Wasabi Mayonnaise on each toasted
bun. Place the patties on 4 halves. Top them with some pickles ginger
and close the bun. Serve the burgers immediately, passing extra
mayonnaise and ginger.



Salmon Burgers With Lemon And Capers

5 tablespoons (or more) olive oil
1 cup chopped shallots (about 3 large)
1 cup dry white wine
1/2 cup fresh lemon juice
1 4-ounce jar capers, drained, chopped
2 pounds chilled skinless salmon fillets, cut into 1-inch pieces, any
bones removed
3 cups fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 tablespoons chopped fresh dill
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
10 hamburger buns, split, toasted
Mayonnaise
Lettuce leaves
Tomato slices

Heat 4 tablespoons olive oil in heavy medium skillet over medium heat.
Add shallots and saute until translucent, about 4 minutes. Increase
heat to medium-high. Add white wine, lemon juice and drained capers
and cook until almost all liquid evaporates, about 12 minutes.
Transfer shallot mixture to large bowl. Refrigerate until shallot
mixture is well chilled, about 1 hour.
Using on/off turns, coarsely grind salmon fillets in processor. Add
ground salmon to shallot mixture. Mix in fresh breadcrumbs, beaten
eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Form salmon
mixture into 10 patties, dividing equally. (Salmon patties can be
prepared 6 hours ahead. Transfer to baking sheet, then cover with
plastic wrap and refrigerate.)
Heat 1 tablespoon olive oil in heavy large skillet over medium-high
heat. Working in batches, add salmon patties to skillet and cook until
patties are golden brown and cooked through, about 2 minutes per side,
adding more oil to skillet as needed. Serve salmon burgers on toasted
hamburger buns with mayonnaise, lettuce leaves and tomato slices.
Serves 10.

Epicurious.com


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