Asian Salmon Burger with Sriracha Slaw

salmon burger

We couldn’t finish burger week without a seafood burger. This Asian inspired burger is perfect for grilling season. It is hearty enough to be satisfying, but light enough to leave you ready to throw on your swimsuit and jump in the pool this summer. I figured since this is a summer recipe, a bun wouldn’t be the right vessel. I decided on seedy sesame crackers which are strong enough to hold the burger and stay together while you finish the whole thing and light enough to let the burger and slaw shine through. The brand I used is Engine 2 Plant Strong. Lastly, we top the Asian salmon burger with spicy, creamy cabbage with fresh cilantro and tangy lime juice to add balance and brightness. I hope you have enjoyed burger week as much as I have enjoyed creating (and tasting) these recipes to share with you. You now have five fantastic burger recipes to impress your guests this grilling season. As always, use the recipes as a blueprint to inspire you and make them your own!

Print
Asian Salmon Burger with Sriracha Slaw

Ingredients

  • 1.5 lb salmon, finely chopped
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tbsp green onion, thinly sliced
  • 5 tbsp panko bread crumbs or regular bread crumbs
  • 1/2 tsp black pepper
  • 1 egg, beaten
  • 1 cup purple cabbage, shredded
  • 2 tbsp lime juice
  • 1 handful cilantro, chopped
  • 1/4 c mayonnaise
  • 2 tbsp sriracha sauce
  • 4 large sesame crackers
  • 1 tbsp olive oil

Instructions

  1. Combine salmon, egg, panko breadcrumbs, green onion, ginger, and garlic. Mix well.
  2. Preheat grill or flattop to medium heat. Coat with 1 tbsp olive oil, if applicable. If using a grill, burgers can be cooked on wooden grilling planks or high heat safe pan.
  3. Form into patties.
  5. Place on pan or flattop. Cook for 5-6 minutes. Carefully flip and cook 5-6 minutes longer.
  6. Combine cabbage, cilantro, mayonnaise, lime juice and Sriracha. Mix well.
  7. Place salmon burger on wonton and top with spicy slaw.
http://freshandfit.org/asian-salmon-burger-with-sriracha-slaw/

Green Goddess Chickpea Burger

green goddess burger1

Next in the burger lineup is the beautiful, Green Goddess Chickpea Burger. An earthy vegetarian burger recipe using only fresh herbs for seasoning. This is a much more delicate burger than her brothers and sisters. If falafel took a walk in the garden, it would be this burger. Topped with creamy greek yogurt and tangy blue cheese, this one is for the hippies at heart.

Print
Green Goddess Chickpea Burger

Serving Size: 6 burgers

Green Goddess Chickpea Burger

Ingredients

  • 2 cans of chickpeas, drained
  • 1/3 c Italian seasoned bread crumbs
  • 2 eggs
  • 2 tsp minced garlic
  • 2 tbsp dill, chopped and divided
  • 1/2 c parsley or one handful, chopped
  • 1/2 c blue cheese
  • 5 medium basil leaves, chopped
  • 1/2 c Greek yogurt
  • Sea salt and pepper to taste
  • 1 tbsp olive oil
  • For yogurt topping, stir together Greek yogurt, 1 tbsp dill and sea salt and black pepper to taste.

Instructions

  1. In a food processor, combine chickpeas and pulse until just slightly chunky.
  2. In a medium bowl combine eggs, chickpeas and bread crumbs. Stir well.
  3. Add herbs, sea salt and black pepper to taste, and garlic. Stir again.
  4. Heat flat top or pan to medium heat. Form mixture into large balls then gently press into patties.
  5. Grease pan or flattop with olive oil. Place patties on flat top. Cook 6 minutes each side, flipping once.
  6. Serve with blue cheese and Greek dill topping.
http://freshandfit.org/green-goddess-chickpea-burger/

The Chicken Little Italy Burger

little italy burger

Burger week had to include an Italian burger. Going to Italy is a dream of mine; heck, I even named my dog Siena. Today’s burger is also inspired by my Italian chili recipe. I lightened it up a bit for the spring grilling season, this time using lean ground chicken breast. Italian herbs like basil, oregano and fennel seed are running throughout the burger, while diced bell peppers and balsamic roasted tomatoes bring an antioxidant boost. The herbed goat cheese adds a nice smooth creamy texture. Mangia!

Print
The Chicken Little Italy Burger

Yield: 4-5 burgers

Ingredients

  • 1.5 lbs. ground chicken breast
  • 1 bell pepper diced
  • 1/2 c grated parmesan cheese
  • 1 tbsp dried oregano
  • 2 tsp fennel seed
  • 2 tbsp fresh basil, chopped
  • 1 tsp minced garlic
  • 1/2 tsp chili flakes (optional)
  • 2 cups arugula
  • 1 c cherry tomatoes, sliced in half
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil, divided
  • 4 tbsp soft herb goat cheese
  • 4 burger buns (I used egg and onion buns)

Instructions

  1. In a small pan, heat 1 tbsp olive oil over medium heat and sauté bell peppers until tender. Allow to cool slightly.
  2. Combine ground beef, basil, oregano, fennel seed, chili flakes, garlic and parmesan cheese in a mixing bowl.
  3. Add bell peppers and mix well.
  4. Divide mixture into four and form into patties.
  5. Heat flattop or grill and cook burgers to 10-12 minutes flipping once.
  6. Meanwhile, preheat oven to 400. In a small bowl, coat cherry tomatoes with balsamic vinegar and 1 tbsp olive oil. Cook for 10 minutes.
  7. Assemble burgers on bun topped with goat cheese, arugula and balsamic cherry tomatoes.
http://freshandfit.org/chicken-little-italy-burger/

Chicken Little Italy Burger

Plantain and Black Bean Burgers with Mango Jicama Slaw


plantain burgers 2

Up next are Plantain and Black Bean Burgers with Mango Jicama Slaw, or what I call the “Tango” burger. Cuban and Caribbean flavors meld together in this vegetarian friendly delight. It is like a trip to the islands for you senses. Piled on top of a crunchy tostada, a smokey and sweet burger topped with a juicy mango and fresh lime slaw. I think this burger will be a summertime favorite for meat eaters and plant based eaters alike!

Print
Plantain and Black Bean Burgers with Mango Jicama Slaw

Yield: 4 burgers

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 ripe plantain, cut into large slices.
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp garlic
  • 1/2 tsp salt
  • 1 tbsp olive oil or non stick spray
  • 1 egg, beaten
  • 2 tbsp all purpose flour
  • 4 tbsp chopped cilantro, divided
  • Juice of 1 lime
  • 1 ripe mango, diced
  • 1/3 c red onion, minced
  • 1/2 c jicama, sliced into thin strips
  • 4 tostadas

Instructions

  1. Combine beans and plantain in a medium mixing bowl. Using a potato masher, mash until chunky but combined.
  2. Add garlic, cumin, salt, paprika, flour and 1/2 of cilantro. Pour in egg and stir.
  3. Heat a flat top or skillet on medium heat. Spray with non stick spray or olive oil (can also be made on grill using a high heat safe pan, like cast iron).
  4. Using a 1/3 c measuring cup, scoop mixture and place on flat top. Use opposite side of scoop to lightly press burger down. Cook 5 minutes each side.
  5. For slaw, combine red onion, jicama, mango and cilantro. Stir in lime juice.
  6. Assemble each burger on top of a tostada, top with slaw.
http://freshandfit.org/plantain-black-bean-burgers-mango-jicama-slaw/

plantain and black bean burgers