COOKING BURGERS IN THE BROILER RECIPES
BROILED SALMON BURGERS RECIPE | MYRECIPES
Bell pepper, red onion, and fresh parsley mix with salmon fillets for form delicious Broiled Salmon Burgers. Top Salmon Burgers with your favorite burger toppings--we chose basil, tomato slices, relish, and yogurt.
Provided by Mark Bittman
Total Time 30 minutes
Yield Makes: 4 servings (serving size: 1 burger)
Number Of Ingredients 9
Steps:
- Preheat the broiler to medium-high with the rack 4 inches from the heat source. Grease a rimmed baking sheet with the oil.
- Combine the garlic and one-third of the salmon in a food processor. Process to a purée, stopping to scrape down the sides of the container as necessary.
- Add the remaining salmon along with the onion, bell pepper, parsley, and a pinch each of salt and pepper. Pulse until the salmon is chopped, but not too finely. Shape the mixture into 4 patties and put on the prepared baking sheet.
- Broil, undisturbed, until the side exposed to the heat develops a browned crust (3-5 minutes). Carefully turn the burgers and repeat on the other side, cooking until the salmon has turned opaque throughout (3-5 minutes more). Serve on buns with the basil, tomato, relish, and yogurt.
Nutrition Facts : Calories 411 calories, CarbohydrateContent 29 g, CholesterolContent 95 mg, FatContent 14.2 g, FiberContent 3 g, ProteinContent 40 g, SaturatedFatContent 2.9 g, SodiumContent 387 mg
QUICK & EASY BROILED TURKEY BURGERS RECIPE - FOOD.COM
So tasty that I often eat them without a bun or any condiments. This is a quick, indoor alternative to outdoor grilling.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients thoroughly with hands.
- Shape into 4-5 patties, approximately 3/4" thick.
- Broil with burgers 3 inches from heat. Cook 5-7 minutes on each side (burgers should brown slightly).
Nutrition Facts : Calories 172.2, FatContent 8.8, SaturatedFatContent 2.3, CholesterolContent 78.3, SodiumContent 371.4, CarbohydrateContent 0.9, FiberContent 0.2, SugarContent 0.3, ProteinContent 22.5
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