Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce

02
Rachael Ray
30 Minute Meals

• 4 (6-oz) skinless salmon fillets, cut into large chunks
• 1 Tbsp grill seasoning (recommended: Montreal Seasoning by McCormick)
• 1 Tbsp poppy seeds
• 1 Tbsp sesame seeds
• 3 Tbsp chopped fresh dill
• Extra-virgin olive oil for drizzling
• ½ cup softened cream cheese
• 3 scallions, whites and greens, chopped
• ½ cup sour cream
• 1 tsp lemon juice
• Green leaf lettuce, for topping
• Sliced beefsteak or vine ripe tomato, for topping
• Sliced red onion, for topping
• Crusty kaiser rolls, split and toasted

To Make

1. Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.

2. Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.

3. Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.

4. While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.

5. Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

Salmon Burgers

Recipe by: flamingo1012

 

"Delicious and quick burgers!" 

 

• 1 (14.75 ounce) can salmon, drained and flaked
• 3/4 cup rolled oats
• 1/2 onion, sliced
• 1 egg
• 1/2 lemon, juiced
• 1 tablespoon Dijon mustard
• salt and ground black pepper to taste
• 1 teaspoon vegetable oil

 

 To Make:

 

1. Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties. 

 

2. Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.

Miso-Basted Salmon Burger with hot mango-cucumber salsa and cool chili verde

Makes 4 burgers

• 600g fresh skinless, boneless salmon fillet
• 1 tsp white miso paste
• 2 tbsp vegetable oil
• 1 shallot, finely chopped
• 2.5cm piece root ginger, peeled, finely chopped
• salt
• 75g fresh white breadcrumbs
• 2 spring or green onions, finely chopped
• 1 large egg white
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp mustard seeds

For The Glaze:

• 1/s tbsp white miso paste
• 2 tbsp maple syrup
• 1 tsp soy sauce

Toppings:

• 4 crusty rolls or burger buns, split
• 8 green butter or iceberg lettuce leaves
• Hot Mango-Cucumber Salsa
• Cool Chili Verde

To Make:

1. In a small bowl, mix together the ingredients for the glaze and set aside.

2. Place 350g of the salmon in a food processor with 1 tsp of the miso paste and whiz to a fine paste. Finely chop the remaining salmon. Chill separately in the refrigerator for 20 minutes.

3. Heat 1 tsp of the vegetable oil in a small pan, add the shallot and ginger and cook until softened but without any added color. Remove and allow to cool.

4. Remove the processed and chopped salmon from the refrigerator, place in a bowl, add the cooked shallot and ginger, a little salt and mix well.

5. Add the remaining ingredients and bring the mix together, shape into evenly sized burgers and return to the refrigerator until needed.

6. Heat the remaining oil in a large non-stick frying pan until hot, cook the salmon burgers until golden, about 3-4 minutes each side, brushing them regularly with the glaze as they cook.

7. Arrange the lettuce leaves on the for crusty rolls or buns, top each with a burger, and then with some  Hot Mango-Cucumber Salsa . Top with the remaining bread. Serve with a little pot of  Cool Chili Verde on the side.