Cheese-Burger.net » fish

Salmon Patties

Tina — Mon, 14 Dec 2009 19:45:56 +0000

Here is a “burger” recipe that uses salmon in the patties. Fresh salmon works best, but you can also try frozen and thawed salmon fillets.

Ingredients:

2 1/2 pounds king salmon fillet, skinned and de-boned
1 cup cubed, dry bread
1/2 cup diced onion
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 eggs, lightly beaten
1 tablespoon rosemary
1/4 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Method:

Prepare the salmon by cutting into strips, making sure all bones are removed, and chopping the fish until well minced.
In a large bowl, mix the minced salmon with bread, onion, mustard, horseradish, and eggs. Season with rosemary, salt, and pepper.
Place in refrigerator for 30 minutes to an hour.
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.

The salmon patty burger gives a little variety from the summer beef version. Both are great in the own right, but appreciated separately too!

If you enjoyed these salmon patties, take a look at this Tuna Burger recipe.

Yummy Tuna Burgers

Tina — Wed, 21 Oct 2009 03:58:03 +0000

Burgers aren’t just for beef lovers anymore. If you are a fan of seafood, listen up!

Here’s a great recipe for tuna burgers.

Ingredients:

1 (6 ounce) can tuna, drained
1 egg
1/2 cup Italian seasoned bread crumbs
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup mayonnaise
2 tablespoons chili sauce
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce
4 hamburger buns
1 tomato, sliced
4 leaves of lettuce

Directions:

Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce in a bowl. Mix well.
Shape into 4 patties and refrigerate for 30 minutes to make the patties easier to handle.

Cook:

Coat a non-stick skillet with cooking spray and drop patties in for 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
Serve on buns with tomato slices and lettuce leaves.

Charlie the tuna won’t like this recipe, but you sure will. Try this one out and let us know how you liked it.