Salmon Burger

Posted on March 14, 2012 by admin

I’m posting out of sequence so it might look like I’m eating bugers non-stop. Mr. J had some venison so I bought myself some fish. Salmon was on sale so that sealed the deal. If I’d been coordinated, I’d have made a pie for pi day so, happy 3.14!

I’m talking $2.68 for a POUND of salmon. That’s several servings. Whoa!

I was doing to cook it in the oven with butter, lemon, & dill but then I had this strange hankering for a salmon burger. It came out of nowhere. I’ve never even EATEN a salmon burger before, but this was wicked good.

Ingredients:

½ cup panko breadcrumbs
¾ cup breadcrumbs
1 pound salmon
1 tsp dried dill
1 tsp lemon juice
1 egg½ tsp garlic

Directions:

Cut salmon off the skin
Add breadcrumbs, salmon, dill, and lemon juice to a food processor and pulse a few times until combined. (I was out of breadcrumbs so these are some homemade croutons becoming breadcrumbs).

Mix in an egg and garlic by hand.
Form into patties & grill

I served these with spinach, some tzatziki, and mustard on a grilled wheat roll. I liked the creamy component and thought the cukes, garlic, and dill of the tzatziki were really good with the salmon.

I made 3 burgers out of it and really enjoyed this as something different. The other 2 are frozen and I’m sure will be a great surprise some night when I feel like there’s nothing for dinner.

It stayed together much better than I expected, but I did arm Mr. J with some super duty aluminum foil for the burger on the grill.

I wouldn’t ever order a salmon burger at a restaurant so I think this was a fun/easy one to make at home. I think if a restaurant is cooking my fish I’ll have them taking the tougher method.

Cost Breakdown:

1 pound of salmon: $2.68
breadcrumbs: ~$0.55
lemon for juice: $0.89
roll: $1.59
tzatziki: $0.41
total: $6.12 (for 3 burgers) or $2.04 each!

Greek Stuffed Burgers

Posted on March 9, 2012 by admin

Way back when I made stuffed burgers. These were themed for Mr. J (blue cheese & bacon) but I had all sorts of plans for other fillings.

It’s been quite awhile, but I made them again! This time I made a Greek inspired one and grilled it. Ohh my burger goodness. I filled them with feta and topped them with spinach, red onions, and cucumber. These burgers are delicious and great for something different.

Hmmm. Sky’s the limit for burger toppings/stuffings. Maybe a cowboy caramelized onions/bbq sauce/cheddar stuffed burger will be next. Or maybe a Southwestern with Pepperjack cheese and salsa.

Veg Burg

Posted on August 15, 2011 by admin

I scoped out a whole bunch of veggie burger recipes but ended up just including whatever I remembered when I grocery shopped. These were good, but could have used more crunch. I love when I have control over my burger since I’m not a red-meat-eater and have fewer choices.

Ingredients:

1 cup oatmeal
½ can black beans
1 eggplant, grated
1 cup panko
3 green onions, chopped
1 cup yellow onion, chopped
1 garlic clove, minced
1 tbs soy sauce
1 egg
salt & pepper

Directions:

Blend oatmeal until it becomes like a flour

Drain and blend the black beans in a food processer
Saute onion and garlic until translucent

Combine beans, onion, garlic, shredded eggplant, green onions, soy sauce, egg, and S&P in a bowl and stir to combine.

Form into patties and bake at 375 degrees for 10 min before flipping and baking another 10.

I packed these for lunch this week and served it on a light English muffin (toasted) with cheddar and spinach on the burger. I liked these a lot. I think the eggplant and beans made it really sizeable and filling.

I think next time I’d add in some nuts or sunflower seeds. I think another grain might have been good. Barley? Rice? I’ll keep that in mind next time.

I baked instead of frying or grilling since they’re not known to stay together well. I froze extras and think they’ll be a great find in the freezer once I’ve forgotten them at a time when I feel like there’s nothing for dinner.

Since you know, or have noticed, that I rarely bake so it may surprise you that I have a muffin top pan. I have never made muffins in it but love it for things like this! I use it all the time for anything patty shaped! Crab cakes, burgers, zucchini fritters…you name it. It is super handy. Once I have a kitchen with space, I’m sure I’ll bake more.

Stuffed Burgers

Posted on June 24, 2011 by admin

For Mr. J’s bday we had a multi-day celebration. Since his birthday was a weekday AND a Bruin’s playoff game, I knew it should be fun, quick, and something to psych him up for the game (as if he needed help getting excited)!

I made stuffed burgers after having such success with the burgers on the grill pan inside. I see them on menus but of course they never seem to offer them as turkey or chicken so I can’t usually partake.

I made Mr. J a beef burger stuffed with blue cheese and bacon. I made myself a turkey burger stuffed with Monterey Jack and bacon. SO good! They were also very easy.

Ingredients:

1/3 pound ground beef/turkey for each burger
2 slices of bacon, cooked & crumbled
2 tbs chopped, shredded, or crumbled cheese
2 rolls

Directions:

Form the patty with most of the meat for the burger. Reserve the last bit for the top.

Add cheese and bacon.
Apply the reserve to the top of the filling while forming the sides to meet the top.
Grill on each side, covering if needed to cook through

He was happy to have ground beef at home for a change since I do everything in turkey or chicken. We both thought these were fun and want to try again too! I was thinking going Greek with feta and spinach would be great as well.