Maple Pork Patties
Using coarsely ground raw pork shoulder these are like sausage patties, good with eggs at breakfast or brunch, with the usual lean ground pork they are more like burgers.
- 1 lb ground pork OR coarsely ground raw pork shoulder
- 1 Tbsp fresh sage leaves, finely chopped plus extra
- 1 Tbsp fresh garlic paste (1-2 cloves garlic grated or pressed)
- 1 Tbsp dark maple syrup
- 1 Tbsp beer or white wine
- 1-2 tsp red chili flakes
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp olive oil or bacon fat
Place pork in a bowl and mix in chopped sage, garlic, maple syrup, beer, chili flakes, salt and pepper.
Shape into 8 small patties about 1/2 inch thick.
Heat bacon fat or olive oil in a large skillet, add some extra sage leaves to infuse the oil.
Add sausage patties, cook 3-4 minutes per side until crispy and cramelized and cooked through.
(Cook in batches if pan is too crowded.)
Serve right away.
Veggie Burgers
- 2 sweet potatoes, peeled and boiled
- 1 cup (250 ml) cooked quinoa
- 1 14 oz (398 mL) can blacked beans, rinsed
- 1 egg
- 1/2 cup feta cheese
- 3-4 green onions
- 1 bunch parlsey
- 3 cloves minced garlic
- 2 Tbsp chili powder
- 1 Tbsp curry powder
- salt and pepper to taste
Cook sweet potato and quinoa separately.
Mash black beans with sweet potato.
Combine with remaining ingredients.
Form into patties.
Preheat panon medium-high, add olive or coconut oil.
Brown patties in hot oil, turning once.
Finish in preheated 400 degree F oven for 7 minutes.
Serve on a bun with condiments.
Salmon Burgers
This is Valerie Bertinelli's recipe from her HBTV cooking show.
Makes 4 burgers
- 5 hamburger buns
- 1-1/4 lbs. boneless, skinless salmon filet
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons finely chopped jalapeno
- 1 teaspoon finely grated lemon zest
- 1 small clove garlic, finely grated
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Vegetable oil for grilling
- sliced tomato, pickle, red onion, lettuce, mayo, mustard for garnish
Tear one of the hamburger buns into small pieces.
Pulse in food processor until finely ground.
Cut the salmon fillet in half.
Cut one half into large chunks and the other half into small dice.
Add the large chunks to the food processor .
Add bread crumbs, mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper.
Pulse until the salmon is ground to a paste.
Transfer the mixture to a medium bowl.
Stir in diced salmon.
With a spatula, fold in chives and parsley.
Shape mixture into 4 three-quarter inch thick patties.
Lightly oil grill grates (or frying pan) and heat.
Turning only once, cook 4 to 5 minutes each side.
Split and toast 4 buns.
Serve salmon patties in buns with slices of tomato, pickle, lettuce, red onion, mayo and mustard.
Herbed Salmon Burgers
- 1 lb skinless salmon fillet, finely chopped
- 1 large egg, beaten till frothy
- 2 scallions chopped
- 3 Tbsp fresh dill, chopped, divided
- 3 Tbsp flat-leaf parsley, chopped, divided
- salt and pepper
- 1 Tbsp olive oil
- 1/2 cup plain Greek yogurt
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- 4 Brioche buns, toasted
- 8 leaves Bibb lettuce
- 1/2 English cucumber, sliced thinly lengthwise
- 2 cups sprouts (broccoli or radish)
In medium bowl, mix:
beaten egg, salmon, scallions, 2 Tbsp dill, 2 Tbsp parsley, 1/4 tsp salt, 1/4 tsp pepper.
In a large skillet on medium heat, heat 1 Tbsp olive oil.
Use a half-cup measure to scoop 4 mounds of salmon mixture into the hot pan.
Flatten mounds into 1/2 inch thick patties.
Cook 2 minutes per side or until golden brown.
In another bowl, combine:
yogurt, lemon zest, lemon juice, remaining dill and parsley, 1/4 tsp each salt and pepper.
Spread 2-1/2 Tbsp yogurt sauce on bottom half of each bun.
Top with lettuce, salmon patties, cucumber, sprouts.
Add top bun.
