How to make salmon burgers
So you're having a BBQ, but not everyone eats meat? Try making a salmon burger! Chef and author Catherine McCord shares her delicious and healthy recipe that everyone will love - and no one will miss the beef.
Team Medium Rare or Well Done? #shorts
Are you team Medium Rare or Well Done? ????
A raging debate more controversial than ones political beliefs, that I’m sure will continue in the comment section. Here is my perspective:
People should enjoy what they like and should not be judged for it. However, I do believe that objectively, certain cuts are optimized at different temperatures based on 3 variables: tenderness, juiciness, and flavor. Here are some examples:
Filet mignon: extremely lean and tender meaning it will quickly deteriorate and dry out if over cooked. For that reason a low temperature between 120-130F (rare) is often preferred. Cook a filet to 165F (well done) and the result will be extremely dry.
Brisket: filled with collagen and extremely tough, only becoming tender and juicy at high temps. Taking it up to a high internal temp between 200-210F (well done) is preferred. Cook a brisket to medium rare, and the result will be inedibly chewy.
As such, internal temps are highly dependent on the cut of beef itself!
Another critical piece of information is that some cultures commonly consume cuts that are optimized at lower temps while others primarily eat cuts that are high in collagen and require “well done”. I think this contributes to such strong and often conflicting opinions of the best way to cook beef.
With that said, I highly encourage you to continue experimenting and finding your own preference.
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???? Website w/ Recipes and Discounts:
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???? Pavor [Hip Hop] - Instrumental - Cuarta Pared Studio
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#mediumrare #welldone #newyorkstrip #steak #comparison #learnsomethingnew #learning #steakschool #mediumraresteak #welldonesteak #sousvide #sousvidesteak #review #raresteak #carnivore #learn #foodie #cooking
Salmon Burgers with Lemon-Dill Yogurt Sauce | Hamburguesas de Salmon
Salmon Burgers are quick to make and a good source of quality protein; making them a healthier option than your regular meat burger. These burgers are best served with a Lemon-Dill Yogurt Sauce that gives them that tangy, zesty flavor like in my recipe. Enjoy!
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Salmon Burgers:
2 pounds fresh Salmon skinned and de-boned
1 cup green onions, thinly slices
¼ cup fresh cilantro, finely chopped
¼ cup fresh parsley, finely chopped
½ jalapeño, finely chopped (optional)
2 eggs
1 teaspoon Dijon mustard
3 tablespoons olive oil, divided
1 teaspoon salt
1 cup panko bread crumbs
6 burger buns
Lemon-Dill Yogurt Sauce:
1 cup Greek yogurt
zest of 1 lemon + juice of ½ lemon
1 handful of fresh dill, chopped
salt and pepper, to taste
Optional Toppings:
avocado
cabbage slaw
grilled pineapple
lettuce
pickled onions
tomatoes
Instructions:
Salmon Burgers:
Using a sharp knife, finely dice the salmon. Place in a large bowl. Add the green onions, cilantro, parsley, jalapeño (if using), eggs, Dijon, 1 tablespoon olive oil, and salt; mix to combine. Gently mix in the panko bread crumbs to the salmon, and form 6 patties. Refrigerate until ready to cook.
Add remaining 2 tablespoons oil to a large skillet and heat over medium-high heat until shimmering. Carefully lower salmon patties into the oil and cook, turning once or twice, until lightly browned on both sides, about 3-4 minutes per side; adjust heat as necessary to keep patties sizzling without scorching the bread crumbs.
Transfer patties to a paper towel-lined tray and sprinkle lightly with salt.
To assemble burgers, smear an even layer of lemon-dill sauce on the top and bottom halves of each bun. Set a salmon patty on top of the bottom bun and top with toppings of choice.
Lemon-Dill Yogurt Sauce:
In a small bowl, combine the yogurt, lemon zest, lemon juice, fresh dill, salt and pepper. Mix well and refrigerate until ready to use.
Recipe: themadtable.com/camarones-enchilados-shrimp-creole
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ABOUT THIS CHANNEL I’m Patty Ruiz founder of The Mad Table. My mission is to inspire people through workshops, classes and interactive dinners. Cooking shouldn’t be scary, and once you realize this, a whole new world opens up right before your eyes.