All posts tagged burgers

Hoisin Glazed Salmon Burgers

Published June 19, 2013 by jenmatteson

I used to not like fish.  I know, I can’t believe it either.  But, now if I could afford to, I would eat fish every day.  When I was young, I would dabble in a little fried fish every now and then, only because it was fresh and my dad caught it, and it was what’s for dinner.  Finally, I grew out of my picky stage and realized how delicious fish is, especially my dad’s cracker crusted pan-fried walleye.  But, we’re not here to talk about walleye, we’re talking about salmon.

Hoisin Glazed Salmon Burgers

One of my first times trying salmon was at a place in downtown Minneapolis near my work.  It was a fairly fancy seafood place, and I wanted to try to expand my horizons, so I ordered a salmon burger.  It was so delicious.  Granted, I did top it with tartar sauce, not knowing at the time it was weird – but it is.  To this day, if I’m there for lunch, I’m likely to get the salmon burger.  Too bad I don’t work in Minneapolis anymore.

Hoisin Glazed Salmon Burgers

So when I saw Nicole’s recipe for salmon burgers, it took me back to my nearly virgin fish days.  The flavors aren’t really similar, but I still wanted to try it because I love salmon, and I really like Asian flare, so the hoisin glazed salmon burgers sounded right up my alley.  These came together so super quickly, and even better, tasted amazing.  The pickled cucumbers on top really add a bang to the burger.  It might also have to do with me adding a little extra cayenne pepper to the pickling juices.  The burgers were firm enough that I might have been able to grill them, but I didn’t want to take the chance of them falling apart, so I used a cast iron skillet.  The sesame oil added the perfect amount of nuttiness and wasn’t too overpowering.  This is a great summer burger recipe and alternative to your average turkey or beef burger.

Hoisin Glazed Salmon Burger

Hoisin Glazed Salmon Burgers

Source: Adapted from Prevention RD
Servings: 4


For the cucumbers:
1/3 cup water
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 tsp fresh grated ginger
1/2 tsp cayenne pepper
1/2 cucumber, sliced thin (about 16 slices)

For the burgers:
1/2 cup panko
4 tbsp chives, minced
2 tbsp cilantro, chopped
1 tsp low-sodium soy sauce
1 1/2 tsp fresh grated ginger
1 tsp lime zest
1-1 lb skinless wild, fresh salmon fillet, finely chopped
1 large egg white
1 1/2 tsp sesame oil
2 tbsp hoisin sauce
4 hamburger buns


1. In a small saucepan, combine water, vinegar, garlic, ginger and cayenne.  Bring mixture to a boil.  Remove from heat and add cucumbers.  Let stand for 30 minutes.

2. In a large mixing bowl, gently toss together panko, chives, cilantro, soy sauce, ginger, lime zest, salmon and egg white.  Separate mixture into four equal parts and shape into patties.

3. In a cast iron pan, heat sesame oil over medium-high heat.  Add two patties to the pan and cook for 3-4 minutes, until beginning to brown on the bottom, and flip.  Cook for another 3 minutes, brush the tops with hoisin sauce and cook for 30 seconds more.

4. Place patties on bun and top with cucumbers and top half of bun.

Basil Pesto Turkey Burgers with Sun Dried Tomatoes

Published July 1, 2012 by jenmatteson

There is something about pesto and sun-dried tomatoes that goes so well together; it’s like chocolate and peanut butter, or peanut butter and jelly.  Wait…does peanut butter go with everything?  Okay, well probably not with pesto or sun-dried tomatoes.  Anyway, I’ve made pesto turkey burgers in the past, and since I just made my very own basil pesto, I thought I’d give it whirl with my turkey burgers.  I was a bit disappointed that I didn’t have fresh tomatoes to add to my burgers, but then I thought, well why don’t I give the sun-dried tomatoes a try.  Good thing I did, because it was a match made in heaven and the burgers were super delish.

I served these on sandwich thins with a little Miracle Whip and lettuce.  Raw onions would have been a great addition, but I didn’t really think of it until my first bite of the burger.  Nate’s burger (pictured below) was topped with a mozzarella-provalone mix.

Basil Pesto Turkey Burgers with Sun-Dried Tomatoes

Source: Pigzilla Original
Servings: 4


1 lb ground turkey, extra lean
1 tbsp olive oil
2 tbsp basil pesto
2 tbsp sun-dried tomatoes, chopped
salt and pepper


1. Preheat grill (or skillet).  In a large mixing bowl, combine turkey, olive oil, pesto, and tomatoes.  Season with salt and pepper.  Gentley mix together with hands and form into four patties.

2. Over medium-low heat, grill burgers for 8-10 minutes on each side, or until cooked through.  Serve on buns with desired garnishments.

Greek Turkey Burgers

Published June 29, 2012 by jenmatteson

This is the first official recipe swap I’ve participated in, and I am so super excited.  Even better is the fact that I got an awesome recipe to make that is directly up Nate and my’s flavor lane.  The swap was a burger/sandwich recipe swap, and I submitted my cream cheese and jalapeno stuffed turkey burgers.  I was confident that this was the best burger I’ve made.  That is until I made Kate’s Greek turkey burgers.

Not only do Nate and I love turkey burgers, but we love Greek flavors, too!  I couldn’t have been more stoked to make this burger, plus I already had every.single.ingredient on hand.  Also, I made it the Monday following the Friday I received the recipe.  Friday was date night, Saturday my bestie had us over for grilling, and Sunday we went out for Father’s Day.  So, this was quite literally the first opportunity I had to make this burger, and I’m sure glad I did.

Of course I made my burger sans feta, but Nate’s was packed with it.  He must not have had any in his first few bites, but once he bit into the feta, he said, “wow!” (in a good way, of course).  This tzatziki recipe was much better than the one I used previously, so if you make it, go with this one.  I think it’s the shredded cucumbers, rather than just dicing them.  Love.

Greek Turkey Burgers

Source: Kate’s Recipe Box
Servings: 4


For the tzatziki Sauce:
3/4 cup plain non-fat Greek yogurt
1/3 cup cucumber, shredded
1/4 cup red onion, chopped
1 tbsp fresh dill, chopped
3 tsp lemon juice
3 cloves garlic
1/4 tsp salt
4 buns, pitas, or sandwich thins

16 spinach leaves, washed and dried
16 thin slices of cucumber
4-8 slices of tomato

For the burgers:
1 lb ground turkey (I use extra lean)
1/4 cup plain non-fat Greek yogurt
1 cup feta, crumbled
1/3 cup red onion, chopped
1 tbsp fresh dill, chopped
3 cloves garlic, minced
salt and pepper


1. In a small bowl, mix tzatziki ingredients together.  Refrigerate until burgers are ready to serve.

2.  Heat grill to medium heat.  In a large bowl, mix turkey, feta, onion, dill, garlic, salt and pepper lightly until just combined.  Separate mixture into quadrants and make into 4 patties, about 1/2-inch thick.  Cook patties over medium heat until cooked through, about 8-10 minutes on each side.

3. Serve patties on bun, pita, or sandwich thin (this is what I used).  Garnish with spinach leaves, cucumbers, and tomatoes.  Top with tzatziki sauce and serve.

Asian Surf and Turf Burgers

Published May 19, 2012 by jenmatteson

I’m always on the lookout for a new burger to try (enter Bobby Flay into my life), and many times I make them into turkey burgers.  I saw a recipe for California Roll Burgers, and I love sushi, though california roll really isn’t a usual order for me, but I thought I’d give it a whirl anyway.  I did use beef, as Bridget said she tried turkey it in the past, but the turkey flavor didn’t stand up to the crab.

I ended up altering the recipe a bit, only because Nate couldn’t find nori at the store, and the avocados were rock hard.  So, seeing as though two ingredients that pretty much epitomizes California rolls were unavailable to me, I had to change the name to surf and turf burgers.

I have never used fish sauce before, and I got a little concerned when I was adding to my beef, as it smelled really strong.  My cats sure were getting excited though!  The end result was really good.  The wasabi soy mayo was a nice kick, but definitely not too over powering.  The beef was seasoned perfectly, and the crab mixture was a perfect finish.  I would have loved to have avocado to add a little creaminess, but it was still lovely without it.  Certainly, this is an outside the box burger, with flavors that almost everyone can appreciate.

Asian Surf and Turf Burgers

Source: The Way the Cookie Crumbles
Servings: 4 large, 6 medium-sized, 8 small burgers


2 lbs ground beef, no less than 90% lean
1 tbsp fish sauce
1/4 tsp sugar
1 tsp fresh ground black pepper
10 oz shelled king crab (from two legs, or pasteurized lump crab)
1/4 cup mayonnaise, divided
1/4 cup non-fat Greek yogurt
1-2 tbsp wasabi powder
1 tbsp low sodium soy sauce
hamburger buns
1/2 cucumber, sliced thinly
sesame seeds


1. In a medium bowl, combine ground beef, fish sauce, sugar, and pepper.  Mix gently with your fingertips, then begin to form into patties.  Set aside.

2. In a small bowl, combine crab meat and 2 tbsp mayonnaise.  In another small bowl, mix together remaining mayonnaise, Greek yogurt, wasabi powder, and soy sauce.  Set both bowls aside.

3. Grill burgers to preferred doneness.  When the burgers are almost done, toast the hamburger buns.

4. Spread wasabi mayonnaise on both sides of the buns, add cucumbers, burger, crab mixture, sprinkle with sesame seeds, and top with bun.

The closest I’ll come to eating a cheeseburger

Published March 3, 2012 by jenmatteson

One of my best girl friends is currently living in Duluth for school.  While we were up visiting (oh and running a half marathon) for the weekend, we took a trip over the bridge to Superior, Wi for a “must try” burger at the Anchor Bar.  I must say, I was skeptical, but who was I to turn down a great burger?  I had a burger topped with cream cheese and jalapenos.  

This gave me a wonderful idea to try at home!  I love experimenting with turkey burgers, and everyone seems to love stuffing burgers with cheese, so why not cream cheese and jalapenos?  The first time I made these burgers over the summer, it was a bit of a fail.  I didn’t season the turkey well enough, but this time they turned out perfectly!  The warm cream cheese oozes out when you bite into it making it super juicy and ultra flavorful, and the jalapenos are a wonderful spicy surprise.  Don’t worry if you’re heat sensitive though, the cream cheese cools it down, and you could even saute them a bit to take some of the heat out.  Ground beef could be substituted for turkey.  You could also grill these burgers, which we would have done had we not been on the verge of a snow storm.  This will be on the burger list this summer!  Who’s coming over?

Cream Cheese and Jalapeno Stuffed Turkey Burgers

Source: Pigzilla Original (insprired by the Anchor Bar)
Servings: Makes 4 large burgers


8 oz. light cream cheese
1 jalapeno
4 tbsp worcestershire sauce
1 tbsp ground black pepper
1 lb extra lean ground turkey
1 tbsp olive oil
4 whole wheat hamburger buns


1. In a small bowl, mix cream cheese and jalapeno together. Set aside.

2. In a medium bowl, mix worcestershire sauce, pepper, salt, and ground turkey.  Be cautious not to over work the turkey; this will make it dry.

3. Divide the mixture into 8 equal parts and make each into a large flat patty, again being cautious not to over work the turkey.  Add a small spoonful of the cream cheese mixture to 4 patties.  Take the remaining 4 patties and sandwich the others with the filling, tightly pinching the edges to seal in the cream cheese mixture.

4. Add olive oil to a skillet over medium heat.  Cook burgers 8-10 minutes on each side, or until cooked through.

5. Garnish with red onion, Romain lettuce, and a touch of the remaining cream cheese jalapeno mixture.

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