Salmon Burgers

Reviewed by: Tortnado
As I was researching my Copy-Cat Recipe I stumbled across this Salmon Burger recipe, and I had to try it. It’s from Paula Deen. Her recipe comes with a Sesame Mayo which I changed to a Cilantro Garlic Mayo and I’m glad I did. These burgers were so amazing and with it being BBQ season I’m glad I found such an easy and flavorful recipe. Next time I make these I’ll grill them. I’ve only ever had salmon burgers that have been frozen and these are waaay better and the cilantro mayo is pretty fantastic!

Ingredients

• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 3/4 cup whole wheat panko bread crumbs
• 2 cloves garlic, minced
• 2 pounds salmon fillets, skinned and finely chopped
• 1 large egg, lightly beaten
• 1 tablespoon soy sauce
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• Cooking spray
• Cilantro Mayo, recipe follows

Cilantro Garlic Mayo:

• 1 clove garlic, chopped
• 1/2 cup mayo
• 1/2 cup cilantro
• Dash of crushed red pepper flakes
• Squeeze of lemon juice

Directions

In a medium bowl, combine peppers, panko, garlic, and salmon.(I also added a handful of fresh chopped cilantro and a couple squirts of Sriracha)

In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 4 patties.

To make the cilantro mayo, combine all the ingredients in a bowl and mix until combined and smooth.

Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Cilantro Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns. (I also added a squeeze of ketchup on the other bun cause I like ketchup)

Doesn’t Fall Apart Bean Burgers

Reviewed by: New York Tort

This is a great recipe for bean burgers and they DON’T fall apart! The other recipe I shared for bean burgers tastes good but they just fall apart so easily because they are too moist! With this recipe the egg and bread crumbs make a paste to hold it all together. This recipe is adapted from the cookbook America’s Test Kitchen Cooking for Two 2011. Let me digress for a second to say that it’s a really great cookbook! When I cook I don’t always want to have to eat the same thing every meal all week long, so this portion controlled recipe is awesome for someone like me who lives alone. Also, they explain what they wanted to do with the recipe and the things they tried. They also recommend some specific products and ingredients, which I found really helpful.

So, I deviated from the recipe a little bit because I wanted to make the recipe RIGHT NOW and not go to the store and buy what I didn’t have. I also wanted to incorporate some of the veggies that I got in my CSA. Quickly, I’ll explain what I put in and what I left out. What I put in: 1/4 teaspoon Old Bay (because I’m from Baltimore and I think Old Bay goes in everything), 2 small radishes, and 1 spring onion. What I left out: 1/2 teaspoon cumin, 1/8 teaspoon cayenne pepper, 1/2 red bell pepper. Basically, with the veggies and seasonings as long as you don’t go crazy you can mix and match to what your tastes are. But now finally for the recipe!

Ingredients:

• 1 large egg
• 2 tablespoons olive oil
• 1/4 teaspoon Old Bay
• 1/4 teaspoon salt
• 1 15oz can black beans, drained and rinsed
• 1 cup panko bread crumbs (I used 1/2 cup regular bread crumbs)
• 2 small radishes, minced
• 1 small spring onion
• 2 tbsp minced fresh cilantro

1. Whisk egg, 1 tbsp olive oil, Old Bay, and salt in a small bowl. In a separate bowl mash 3/4 of the can of beans (about 1 1/4 cups) until mostly smooth. Use a potato masher or a fork. Stir in the egg mixture, remaining unmashed beans, bread crumbs, radish, onion, and cilantro until just combined.

2. Divide bean mixture into 4 equal portions and lightly pack into patties (you could also make 2 large patties)

3. Heat remaining 1 tbsp oil in skillet over medium heat until simmering. Carefully lay patties in the skillet and cook until well browned on both sides, about 4-5 minutes per side.

Serve on buns, or break apart and eat in a pita!

Beet and Bean Burgers

Reviewed by: Tortnado

I made these over the weekend they are really easy to make a little messy, my fingers got all red. They sound weird but are really tasty!

• 1 organic beet, roughly chopped
• 2 carrots, roughly chopped
• 1 can cannellini beans
• 1/3 C ground oats
• 1 t mustard powder
• 1/t dried oregano
• 1/4 t garlic powder
• sea salt and pepper

1. Preheat the oven to 350 and grease a cookie sheet with non-stick cooking spray
2. In a food processor, add the carrots, beet and pulse to finely chop
3. Add in the beans, seasonings, oat and blend well.
4. Transfer mixture to a bowl and stir in remaining beans.
5. Bake for 30 minutes at 350, gently flip over and bake for an additional 15 minutes.

Bean & Veggie Burgers

Reviewed by: New York Tort
Here’s a recipe for bean & veggie burgers. I got this recipe from Mark Bittman’s How to Cook Everything, which was given to me by the lovely Tort Fire.

Ingredients:

• 2 cups cooked beans (I used already cooked canned black beans, you can also use white, red, chickpea, or lentil)
• 1 medium onion (I only used 1/2)
• 1/2 cup rolled oats (preferrably not instant
• 1 tablespoon spices & seasoning (I used salt, pepper, garlic, and chili pepper flakes)
• 1 egg
• A liquid, such as vegetable stock, milk, ketchup, or water. (I used veggie stock)
• Oil for the pan
• 1 medium carrot

If you want to add more veggies, Bittman recommends adding up to a 1/2 a cup of veggies MAX. Anymore and the burger will have a hard time holding together. Some good options are peppers, shallots, leeks, celery, potatoes, winter squash, zucchini

1. Combine beans, onions, oats, seasoning, and egg in the food processor and pulse until chunky but not pureed. Add a little bit of the liquid if it’s too thick. If you’re processor is small or weak like mine, do the hard stuff, the carrot, and onion first, then add the more liquidy stuff. You want a moist not liquidy mixture. If you have time let it set in the fridge for a few minutes.

2. With wet hands shape into patties and then let rest in the fridge. Note: I may have made my mixture too liquidy because after I made the patties I wasn’t able to pick them up off the plate before putting them in the pan. I would recommend letting the mixture sit after you make it, then make the patties and put them directly into the pan, that’s what I’ll do next time. Any unused mixture should be put back in the fridge until you’re ready to cook more patties.

3. Put some oil in the bottom of a pan. When hot add the patties. Cook until nicely browned on one side, then turn over and cook until patty is firm and browned. It took me about 3-4 minutes per side.

Scallion and Brie Stuffed Burgers

Reviewed by: Wrath of Tort

So after much procrastination, I finally did my burgers tonight. They were very savory and yummy although I couldn’t taste the brie as much. I think next time I will use a wider chunk of cheese in the middle. Some other notes:

-I don’t have an outdoor grill, so I just did it the old fashioned way in a skillet. I didn’t brush them with oil, I just oiled the pan.

-Since it was only me eating, I used about ~1lb of ground beef which makes 3 complete patties.

-Don’t mess with the patties too much when cooking because they will come apart.  Also, don’t press down on them bc the cheese will bubble out.

-I don’t like spicy things, so I left out the chile.

I got this recipe from YumSugar.com:

Spicy Scallion Paste

• 4 scallions, thinly sliced
• 2 garlic cloves, minced
• 1 fresh hot chile, seeded and minced
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon cayenne pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt

Burgers

• 1 1/2 pounds ground beef
• Salt and freshly ground pepper
• 4 ounces Brie, rind removed, cheese cut into 4 slices
• Vegetable oil, for brushing
• 1/4 cup mayonnaise
• Tomato slices and lettuce, for serving

Directions

1. In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.
2. Light a grill. Season the ground beef with salt and pepper and form into eight 4-inch patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a scant tablespoon of the scallion paste. Top with the 4 remaining patties, pinching the edges to seal.
3. Brush the burgers with oil and grill over high heat, turning once or twice, about 8 minutes for medium-rare meat.
4. Meanwhile, mix the mayonnaise with the remaining scallion paste.
5. Grill the buns until toasted. Spread the mayonnaise on the bottoms of the buns and top with the burgers, tomatoes and lettuce. Close the burgers and serve.

Pics!!

1. preparing the paste

2. grilling the burgers

3.finished product!

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