Tag: Salmon burgers

Salmon Burgers with Irresistible Roasted Red Pepper Mayo

When you’re outside, enjoying the weather, freedom, and general atmosphere that summertime has to offer, you don’t want to eat anything deemed “too heavy” that’s sure to weigh you down. That’s why this light, flavorful recipe for salmon burgers dressed with roasted red pepper mayonnaise from the chefs over at the Epicurious food blog is the perfect recipe to keep in your back pocket. It’s sure to come in handy for those times you are craving seafood, an irresistible condiment, a hamburger that doesn’t weigh you down, or all of the above!

Ingredients for Salmon Burgers:

  • 18 ounces of canned salmon, drained, picked through, flaked
  • ¼ cup of coarsely chopped, and drained roasted bell peppers (packed)
  • ⅓ cup of drained roasted red bell peppers cut into ¼’ strips
  • 2 teaspoons of drained capers
  • 2 tablespoons of vegetable oil, divided
  • ½ cup of plain breadcrumbs
  • 4 hamburger buns
  • 1 cup of mayonnaise
  • 2 teaspoons of fresh lemon juice
  • ¼ teaspoon of kosher salt
  • ½ teaspoon of freshly ground black pepper

Directions:

  1. You’ll want to begin this delicious recipe by blending together your mayonnaise, bell peppers, chapters, lemon juice, and salt in a standard blender. If needed, be sure to scrape down the interior sides of the blender, until everything is blended smoothly. Once finished, transfer the blender contents into a small bowl. Set your red pepper mayonnaise aside.
  2. Next, you’ll begin the process of cooking and assembling the burgers. At this point, mix the breadcrumbs, pepper, and only about ½ a cup of red pepper mayonnaise into a large bowl. Next, take your flaked salmon and pick through it so that it’s completely drained. You’ll then gently fold your flaked salmon into the breadcrumbs and mayo. Divide this mixture evenly so that you have 4 burger patties. Using your hands, mold the salmon burger patties so that each is about 1/2″ thick and 4″ wide.
  3. At his point, heat about 1 tablespoon of your divided vegetable oil into a large nonstick skillet or a seasoned cast iron skillet. Turn on your oven burner, and heat the vegetable oil over medium-high heat until it is shimmering.
  4. While working in batches, cook the underside of the hamburger buns with the cut side facing down. Toast the hamburger buns until they are of a golden brown coloration, which in total should only take approximately two minutes. Afterward, divide the bund among four plates.
  5. Next, you’ll heat the remaining tablespoon of vegetable oil in the same skillet you used in the previous step. Place the salmon patties into the skillet one at a time and cook each patty until it is golden brown and heated through. This will take about 2-3 minutes per side of the salmon patties.
  6.  Afterward, transfer the patties to the bottom buns and spread at least 2 teaspoons of red pepper mayonnaiseover the hamburgers. Arrange your bell pepper strips over the salmon patties and top them off with the other bun side to close.
  7. Serve alongside roasted sweet potato fries, a light green salad, and (of course) extra red pepper mayonnaise. Enjoy!

Notes for Salmon Burgers:

This delicious recipe relies on the blended red pepper mayonnaise, so ensure that you are taking great care to prepare it meticulously and using the freshest of ingredients. This isn’t the best recipe to use pre-frozen bell peppers for. Plus, if you plan ahead, the red pepper mayo can be made up to 5 days ahead of time. If you’re preparing it early, be sure that you store the mayo in a resealable container and chill it. Additionally, the salmon patties may be formed one day ahead of cooking, if they are covered and chilled beforehand.

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Delicious Spicy Salmon Burgers

When the summer sun is brightly making itself known, it can become cliche to consistently cook up beef hamburgers, so why not fry up these deliciously spicy salmon burgers with this handy recipe from the Pinch of Yum food blog.

This recipe produces four spicy salmon burgers that are a perfect summertime treat due to their sweet and savory flavor covered by a golden brown, crispy exterior. It’s suggested that you serve these delicious patties atop a fluffy brioche bun with some fresh coleslaw or spicy mayonnaise. On the other hand, if you’re avoiding bread then these salmon patties divide nicely so that they can be included in most salads.

When it comes to flavor, these spicy salmon burgers will tap into that ultra-rich umami flavor, and the combination of red curry paste, lemongrass, brown sugar, and soy sauce will give you a little kick that pairs nicely with the fish flavor notes. As for the eating of these delicious burgers, you won’t feel weighed down after devouring one (or two) of these, and that’s due to the lightness of the salmon base. Because of this, a tray of these salmon patties makes for the ideal poolside meal or beach day snack. Once you construct your salmon burgers, pack it up with Saran-wrap or inside a food-safe container, as these travel quite well.

When preparing this recipe, you’ll want to get your hands on the recommended ingredients, particularly the panko bread crumbs for the breaded texture of the salmon patties. You’ll also be better off if you can get your hands on any fresh salmon or leftover grilled, baked, steamed, or poached salmon. Though canned salmon can be used as a substitute, it’s not recommended.

Ingredients:

Approximately 1 pound of salmon

2 eggs

⅔ cup of panko breadcrumbs

1 tablespoon of lemongrass paste

1 tablespoon of red curry paste

1 tablespoon of soy sauce

½ tablespoon of brown sugar

1 teaspoon of kosher salt

½ teaspoon of garlic powder

Approximately 4 tablespoons of olive oil for frying

Brioche buns

Suggested Toppings:

Fresh cilantro

Sliced cucumber

Bagged Salad

Shredded cabbage (tossed with olive oil, vinegar, salt, and sugar)

Directions for Salmon Burgers:

  1. Begin by putting your salmon into a mixing bowl. If you’re using canned salmon, drain the water from the fish. After it’s in the bowl, use a fork or slotted spoon to toss the salmon, breaking it apart.
  2. Toss your eggs and panko breadcrumbs into your salmon alongside the other ingredients. After it’s all thoroughly mixed, form the contents of the mixing bowl into at least four patties. If your burger patties aren’t structurally sound and are crumbling apart, then you should feel free to fluctuate the number of eggs or amount of panko accordingly.
  3. Place a frying pan onto your stovetop, and heat your olive oil on medium heat. Once it’s thoroughly warm, do ahead and add your burger patties, cooking them for about 4-5 minutes on each side. You’ll want the exterior of the patties to be golden brown. When removing them from the pan, place them on a cooling rack.
  4. Feel free to lightly toast your brioche buns, and then serve the salmon burgers atop your buns with your choice of toppings. Some suggestions include sour cream, spicy mayonnaise, or even yogurt; almost anything pairs perfectly with these.

This recipe produces about four patties, so multiply the ingredients as needed for your desired number of patties. Once cooked, these will keep fresh in the refrigerator for about three days or up to three months in the freezer.

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