Salmon Burger

Lent season is here so I have to come up with many seafood items to cook since we can't eat meat on Fridays. 

My daughter loves bake salmon but we never used up the whole salmon slab so I always try to find something to make to use up the extra salmon that we have. 

SALMON BURGER 

Ingredients: 

• 2 lb fresh skinless and deboned salmon, cut into small chunks
• 1/2 cup Italian bread crumb
• ½ lemon, juiced
• 2 TB finely chopped red onion
• 4 TB mayonnaise
• 2 TB dijon mustard
• 3 TB chopped fresh cilantro and parsley 
• 1 tsp salt or Tony Chachere's (I like the creole  taste) 
• 1/2 tsp pepper
• 3 tablespoon butter or olive oil

Instructions

1. Pour the bread crumbs in a large bowl. Add the finely chopped chunks of salmon to the bowl. I chopped mines finely with a knife.. If you prefer you can use a good processor and pulse it a few times.
2. To the salmon and breadcrumbs add the remaining ingredients: lemon juice, red onion, mayonnaise, mustard, fresh herbs, salt and pepper. Stir the ingredients together.
3. Form the ingredients into hamburger patties.
4. In a large skillet (I use a large cast iron skillet), over medium-high heat, melt 3 tablespoon of butter or olive oil. Once the pan is hot, add the salmon burgers and cook for 5 minutes on each side, until lightly golden brown.
5. Serve wth hamburger buns. 
6. I like to dress mines with mayo, lettuce, tomato, ketchup, cilantro and Dijon mustard. 

Enjoy!! 

Pull Pork Burger

COLE SLAW recipe: 

1 bag of coleslaw mix (16 oz) 

1 small RED ONION--thinly sliced 

1/2 cup mayonnaise

1/4 cup milk 

1/4 cup buttermilk

1 tablespoon lemon juice

1 teaspoon dijon mustard

1/3 cup SUGAR

2 tablespoon apple cider vinegar

2 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper 

1/4 teaspoon garlic powder or minced garlic 

In a HUGE BOWL (with a LID) dump the bag of coleslaw mix and thinly sliced red onion.

Next,  in another bowl mix the rest of your ingredients together and mix really well. Once all the ingredients in well incorporated pour over the cole slaw mix..stir the coleslaw mix with the wet ingredients until everything is combine. Put lid on bowl and put in refrigerator for at least 1 hour before serving. 

PULL PORK recipe: 

Ingredients:

3 lb Boston Butt 

1 T garlic powder 

1 teaspoon salt 

1 teaspoon pepper

1 teaspoon Tony Chachere's (creole seasoning) 

Direction:

In a small bowl...mix all your seasoning together. 

In a deep baking pan...season the Boston Butt with season mix. Making sure it's season really well. Next, cover REALLY WELL and TIGHT!! I cover with HEAVY DUTY renoyalds wrap. 

Bake 350 for 1 hr then lower temperature to 200 degree and bake for another 6 hrs (covered). 

Uncover and shredded...I use 2 fork...throw away all the fat. Next bake uncover for another 1 hr so it can dry up  ANY LIQUID that render from the fat..then pour in 2 cup Sweet Baby Ray BBQ sauce.  Then BROIL for a few second....Until the top get a nice golden brown crust. Keep an eye on it because it will burn quickly. You just want a nice crust....not BURNT. 

Salmon Burger

Ingredients:

3 lb of FRESH SALMON 

1/2 Cup Mayonnaise (I used it as a binding agent) 

2 Tablespoon chopped cilantro 

1 Tablespoon Soy Sauce 

2 teaspoon sugar 

1 teaspoon pepper 

1 teaspoon garlic powder 

***1 teaspoon Salt (optional) 

*** sriracha (optional) 

Garnish: 

Sliced red onion 

Lemon wedge

Sriracha 

Direction: 

Cut up your salmon in 2 inch slices and toss it in your food processor. I roughly PULSE it a few times because I didn't wanted it to be too finely chopped up. I like it with a little bit of salmon pieces  through out the burger. 

In a LARGE  mixing bowl dump out your grounded salmon and add all the seasoning. Try to incorporate all the seasoning into the salmon but don't over work the mixture for it will get all soggy and mushy. The mixture will be pretty sticky on your hands. Now portion out your salmon patty. I got 10 patty with my mixture. Depending on how big and thick you want your salmon burger to be. You can get more or less. 

In a grill pan pour in a little olive oil and pan fry the salmon patty. These salmon patty cook up really fast. Probably like 2 minutes on each side. 

Once you plate up your patty ...squeeze a little lemon on it. 

Serve on hamburger buns with lettuce/tomato/red onion/Ketchup/mayonnaise 

***you can add a little heat by adding sriracha to your ground salmon before you cook it up also 

*** salt is optional 

I like mines with sriracha mayo and ketchup. 

You can eat it with a summer salad or French fries...both ways is YUMMY!! 

Enjoy!!!