Soy-Glazed Salmon Burger

Ingredients

Ginger-Lime Aioli:

1/2 cup mayonnaise
2 tablespoons sour cream
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt

Soy Glaze

1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon unseasoned rice vinegar
1 tablespoon cornstarch
1 tablespoon plus 1 glass chilled Sauvignon Blanc

Patties

1 egg
2 tablespoons sour cream
1 tablespoon freshly squeezed lime juice
1 teaspoon Asian hot chile sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup fresh bread crumbs
1 teaspoon salt

Vegetable oil, for forming the patties and brushing on the grill rack
4 sesame buns, split
1/2 cucumber, peeled, seeded, and julienned

 

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the aioli, combine all of the ingredients in a bowl and mix well. Reserve 2 tablespoons for the patties and cover and refrigerate the remainder until serving.

To make the glaze, combine the soy sauce, honey, and rice vinegar in a small, heavy fire-proof saucepan. Mix the cornstarch and 1 tablespoon Sauvignon Blanc in a small bowl until smooth and add to the soy mixture. Place on the grill rack and stir the mixture until it boils and thickens slightly, about 3 minutes. Meanwhile, sip the glass of Sauvignon Blanc, saving the remainder for grilling. Set the glaze aside.

To make the patties, combine the 2 tablespoons aioli, the egg, sour cream, lime juice, and chile sauce in a large bowl and whisk to blend well. Add the salmon, onion, mint, bread crumbs, and salt. Handling the salmon as little as possible to avoid compacting it, mix well. Coat your hands with vegetable oil and divide the mixture into 4 equal portions, and form the portions into patties to fit the buns. 

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until browned on the bottom, about 3 minutes. Recommence sipping the glass of Sauvignon Blanc. Turn the patties and brush the cooked side with soy glaze. Cook, turning and brushing frequently with the glaze, just until opaque throughout, 4 to 5 minutes longer. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, top each bun bottom with an equal portion of the cucumber strips, a patty, and an equal portion of the aioli. Add the bun tops and serve.

Makes 4 burgers

Hawaiian Tuna Burgers with Maui Wowee Salsa

 

 

Ingredients

Maui Wowee Salsa

2 cups chopped Maui onion (or other sweet onion)
1/2 cup minced green onions
1/4 cup pickled ginger, chopped
1/4 cup cilantro, chopped
2 tablespoons Asian sesame oil
1 1/2 tablespoons soy sauce
1 tablespoon freshly squeezed lime juice

Patties

2 pounds boneless, skinless yellowfin tuna, finely chopped
1/2 cup panko (Japanese bread crumbs)
1 egg, lightly beaten
1/4 cup Dijon mustard
2 tablespoons minced garlic
2 tablespoons honey
1 1/2 tablespoons Asian sesame oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne

Vegetable oil, for brushing on the grill rack
6 sesame buns, split
1/2 cup bottled teriyaki sauce

 

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside to allow the flavors to blend.

To make the patties, combine the tuna, panko, egg, mustard, garlic, honey, sesame oil, salt, pepper, and cayenne in a large bowl. Handling the tuna as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until opaque throughout, about 4 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, brush the cut sides of the buns with the teriyaki sauce. On each roll bottom, place a patty and an equal portion of the salsa. Add the bun tops and serve.

Makes 6 burgers

Catfish Burgers - Southwestern

Catfish brings back a flood of childhood memories and summers spent at the Lake of the Ozarks in Missouri. My brother and I would fish most of the day and enjoy catfish burgers for dinner.

This recipe can be made with other fish as well.

INGREDIENTS:

6 lb. catfish fillets, coarsely chopped
2 cups sweet red peppers, chopped
1 1/3 cups red onion, chopped
1 cup buttermilk
4 jalapeño peppers, , minced
2 Tbsps.lime juice fresh or bottled
1 cup chopped cilantro - one of my favorite herbs!
4 eggs
½ cup cornmeal
4 tsps.salt
¼ tsp.cayenne pepper
corn muffins or squares, split and toasted (can make from scratch or buy ready-made) can substitute for English Muffins
1 cup chipotle mayonnaise

DIRECTIONS:

1. In a bowl combine catfish, peppers, onions, buttermilk, jalapeño, lime juice cilantro, salt, pepper, eggs and cornmeal. Mix well. Divide mixture into 24 five oz. burgers.
2. Place burgers on a parchment-lined sheet pan; cover and chill until ready to fry.
3. Heat a heavy sauté pan. Add oil to coat bottom of pan and cook burgers 5-6 minutes per side.
4. Serve burger on a bun with 1 Tbsp. chipotle mayonnaise

Easy Salmon Burgers

This recipe is quick and easy. I like my Salmon Burger with Tartar Sauce and a few chopped jalapenos.

INGREDIENTS:

3 eggs
16 oz. canned salmon, drained
2 1/2 c. seasoned bread crumbs
2/3 c. chopped celery
1/3 c. chopped green onion
3 tbsp. olive oil

DIRECTIONS:

1. Beat eggs slightly, add salmon, crumbs, celery and onions; mix well.
2. Make into patties and fry in hot oil until brown.
3. Serve on English Muffins or Toasted Sesame Buns.

** Salmon Info:

Alaska canned and pouched salmon is made from top quality salmon and is a wholly natural product - nothing is added but a pinch of salt for flavor.

Traditional pack canned salmon contains skin and delicate, edible bones that are rich in calcium and magnesium. Pressure-cooked in the can, they are so soft they can be easily blended into the salmon with a few swishes of a fork, adding extra nutrients and flavor.

Skinless boneless Alaska Salmon is available in cans and convenient pouches.

Pink Salmon has a light color and mild flavor, while Red (or Sockeye) Salmon has a richer more intense flavor and color - either variety works beautifully in these recipes.

Ahi Fish Burgers With Chives

Ahi Tuna makes this burger taste delicious!  Tastes wonderful with lime tarter sauce (or regular tarter sauce) on a bun or I sometimes serve it on top of a salad.

A simple mixture of minced Ahi Tuna, onions, chives, and panko crumbs, fresh garlic, seasoned with paprika, sea salt and fresh pepper fried in olive oil is a great alternative to the popular beef burger. Serve on buns with your favorite condiments.

INGREDIENTS:

• 1 pound fresh Ahi Tuna Steaks, minced
• 1 carrot, grated
• 1/2 cup onion, chopped
• 1/2 cup chopped fresh chives
• 2 eggs
• 1/3 cup panko crumbs or breadcrumbs
• 1 tablespoon mayonnaise
• 1 clove fresh garlic 
• freshly ground black pepper to taste
• sea salt to taste
• paprika to taste
• 1 tablespoon olive oil
• **  I add sliced, pickles jalapenos as a topper to give it a kick! 

DIRECTIONS:

In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic, paprika, salt and black pepper. Form into patties.

Heat oil in a skillet over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.

Fish Burgers - Great For Leftovers Fish!

Fish burgers are a great way to use up leftover fish or to make from fresh fish. Old Bay Seasoning is one of my favorite seasonings to add to this recipe. If the fish mixture is too moist add some bread crumbs. Fish burgers are a great alternative for the pescaterian (vegetarians who eat fish)

Add some tartar sauce, lettuce, tomato and a sesame seed bun!

INGREDIENTS
(approx 12 burgers)

3 lbs cooked cod (or use other white fish)
2 eggs, lightly beaten
3 tablespoons low-fat mayonnaise
2 tablespoons prepared yellow mustard
2 tablespoons melted butter
1/2 teaspoon mustard powder (optional)
1 tablespoon seasoning salt (or to taste)
1/2-1 teaspoon garlic powder
1/4 teaspoon ground red pepper (or to taste, this stuff is very hot!)
1 large green onion, finely chopped (optional)
2 1/2 cups finely crushed seasoned croutons (or used crushed cornflakes)
oil (for frying)

DIRECTIONS

1. In a large bowl combine all ingredients except the crushed croutons; mix well to combine.
2. Shape into about 10-12 patties.
3. Coat each patty with the crushed croutons or crushed cornflakes.
4. Place the patties on a baking sheet and chill for 2 hours.
5. Pour oil to a depth of about 1/2-inch into a large heavy skillet, heat to medium heat.
6. Fry the patties about 2 minutes on each side, or until golden; drain on paper towels.