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.

Gorgeous George Burger - Healthy Version

This is a healthier version of a burger served at Gwyn's High Alpine Restaurant in Snowmass, Colorado. The original, named after restaurant owner George Gordon, is topped with pineapple and bacon





This burger can also be prepared with beef or turkey chopped meat



INGREDIENTS:


1 10-ounce package frozen soy burgers
3 tablespoons canned vegetable broth
1 8-ounce can pineapple slices (juice pack)
1/2 of a medium red onion, sliced
4 whole wheat hamburger buns, split
4 slices fat-free process or reduced-fat Swiss cheese (4 ounces)
4 tablespoons bottled fat-free thousand island salad dressing
4 leaves leaf lettuce


DIRECTIONS:


For a charcoal grill, grill burgers on the rack of an uncovered grill directly over medium coals for 8 minutes, turning once halfway through grilling and brushing with vegetable broth several times.


Add pineapple and onion slices to grill for the last 3 minutes of grilling time, turning once halfway through grilling. Add bun, split side down, to grill for the last 1 minute of grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
Serve burgers on grilled buns, topped with pineapple, onion, cheese, salad dressing, and lettuce.

Big Aussie Burgers!

Those lovable and crazy Aussies know how to enjoy their burgers!

World's Largest Burger!

Wow! That's all I can say about this one!

Burger Eating Contest:
Two (2) 44lb buns; two beef patties -- one 65lbs, the other, 68lbs; 40lbs (980 slices) of cheese; 10lbs of ketchup; mustard, tomatoes, lettuce and onions (I don't know the weights of those). Everything combined made for the World's Largest Menu Burger: The Spartan, a 254lb monster burger at the Clinton Station Diner in Clinton, New Jersey

Your great local American burger could win $50,000

Whoa!  Burgers and money - what could be more awesome?!?!

Here's the burger/money scoop:

Do you make a great burger that represents where you grew up, the community you live in or your heritage?

The folks at Sutter Home winery in Napa Valley, Calif., are seeking the great local American burger -- and will pay $50,000 when they find it.

All that is required is a creative recipe.

Only beef burgers are considered for the $50,000 grand prize. The winning alternative burger -- made with turkey, lamb, chicken, fish, pork or vegetables, provided it can be served in the form of a ground patty on a bun or other bread -- receives $10,000.

Here's some advice from www.sutterhome.com.

• For beef burgers, the lower the fat content, the less flavor and the tougher the cooked patty. Ground chuck, usually around 24% fat, or other fatty cuts make the best patties.

• Because any ground meat dries out quickly, purchase boneless meat and grind or mince it just before cooking, or buy freshly ground meat from a reliable butcher.

• Choose a good name for your burger to get the attention of the contest judges.

Enter at www.sutterhome.com

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.