We’re a little obsessed with these pork burgers. In this recipe the ground pork keeps them juicy, and the garlic, ginger, and soy sauce adds lots of flavor. We love them with our quick kimchi salad and yogurt sauce.

This year, we have been stepping beyond classic hamburgers. We have already shared our chicken burgers, salmon burgers, and even smash burger tacos. Now, we are adding these ground pork burgers to the lineup. The patties are heavily seasoned with soy sauce, fresh garlic, and ginger, and they come together fast. We top them with a bright, crunchy kimchi salad and a simple yogurt sauce that’s perfect against the richness of the pork.

The combination is downright crave-worthy, and we cannot wait for you to try it. While we highly recommend serving the burgers with the salad and sauce, the boldly flavored pork patties can easily stand on their own. For more ways to cook with ground pork, try our easy pork tacos.

Key Ingredients

• Ground Pork: Buy bulk ground pork (it will have a pretty high fat content, but much of it renders). You can substitute ground chicken or beef, but expect the patties to be a little less juicy since they have less fat than ground pork.
• Garlic, Ginger, and Green Onions: This trio is our aromatics for the burger patties. They add so much flavor, and since we use a microplane to finely grate the garlic and ginger, the prep is quick, too.
• Soy Sauce: This seasons the pork. Use regular soy sauce, tamari, or shoyu.
• Gochujang: This is our secret ingredient in the burgers and in the yogurt sauce. It is a Korean fermented chili paste that is becoming more widely available in regular grocery stores. It’s thick, spicy, and a deep red. It adds a lot of flavor to this recipe. We also use it when making Korean dishes like beef bulgogi and Korean short ribs, and even for our spicy mayo.
• Sugar: We use a little brown sugar in the pork patties, a little regular sugar in the salad, and a bit of honey in the sauce. Each adds its own flavor, but if you only have one, feel free to use it for each component.
• Kimchi Salad: We mix cabbage kimchi (use store-bought or homemade kimchi), cucumber slices, cilantro, a little sugar, and a little rice wine vinegar. It’s fresh, crunchy, and really tasty with the burgers. Another option is to make our homemade coleslaw, broccoli slaw, or Asian slaw, which are also quite delicious with these burgers.
• Yogurt Sauce: We stir thick yogurt (whole milk Greek or Icelandic is my preference) with gochujang, honey, and a little rice wine vinegar. We are both totally in love, and plan to reuse this sauce in other recipes. I’m already planning to use it the next time we make egg roll bowls and fried rice.

Find the full recipe with measurements below.

How to Make Pork Burgers

When I’m shopping and walk by a package of ground pork, my mind immediately turns to these burgers. Here’s a brief overview of how to make them:

1. Gently combine the ground pork with the aromatics and seasonings, then form into patties. We usually make four ¼ pound patties, but if you’d prefer more generous burgers, opt for three larger ⅓ pound patties.
2. Refrigerate the patties while you prep the toppings. The salad and sauce take just minutes and only require stirring a few ingredients together.
3. Cook the burgers in a heavy-bottomed skillet for 5 to 6 minutes per side, or until they reach an internal temperature of 160°F.
4. Layer the sauce, patties, and kimchi salad on toasted buns and enjoy!

Our Tips for Making Pork Burgers

Tip 1: Chill the burgers. We do this for almost all of our burger recipes. Once you make your patties, place them into the fridge for 15 to 20 minutes. This allows the fat to firm up, ensuring they hold together perfectly in the pan or on the grill without falling apart. So, add all the burger ingredients to a bowl, mix well, form into patties, then slide them into the fridge for a bit. It’s worth it!

Tip 2: Do not skip the kimchi salad. We love some crunch on our burgers, and this kimchi salad is just perfect for that. Simply toss kimchi with cucumbers, a little vinegar, sugar, and cilantro. It’s so easy, and incredible with the pork.

Tip 3: The yogurt sauce is a secret weapon. While this sauce was originally created for these pork burgers, I’m convinced we will all see it again in future Inspired Taste recipes. It’s so simple and is absolutely incredible with the juices from the kimchi salad.

Tip 4: Expect quite a bit of fat left in the pan. Most of the ground pork sold in regular grocery stores is higher in fat than ground beef, so as these patties cook in the skillet, they will render some fat (expect a similar amount as when cooking bacon). You’ll leave all that fat behind, though, so don’t let it deter you from enjoying your burgers!

Serving Suggestions

In our photos, we’ve served these burgers with sliced apples (simple, I know, but it actually works really well with the kimchi and pork). Since you already have the salad and sauce, you don’t need that much else on the plate. Think about a simple side like pasta salad, potato salad, or a simple vegetable like garlic green beans, roasted potatoes, sweet potato fries, or even regular baked French fries.

More Pork Recipes

Source link

This easy salmon burger recipe, made with fresh salmon, lemon, and plenty of dill, is a new family favorite. They’re moist in the middle, packed with flavor, and so easy to make. I think you’ll love them as much as we do!

If you’ve tried our salmon patties (the ones with canned salmon), think of this salmon burger recipe as their fresh and fancy cousin. We’re using beautiful, high-quality salmon here, and the results are just so good.

We always pile these burgers high with a generous spoonful of creamy dill sauce (it’s perfect with salmon). The burgers are big, juicy in the middle, and most importantly, absolutely delicious. For more like this, see our salmon sandwiches, which keep the salmon as a fillet rather than turning it into a burger. Or, see all of our salmon recipes!

Key Ingredients

• Salmon: Go for a high-quality, higher-fat salmon like king or Atlantic. Fresh is great, but thawed frozen salmon works well, too. If you’re working with canned or cooked salmon, hop over to our easy salmon patties recipe instead.
• Dijon, Lemon, and Herbs: Dijon mustard, lemon zest, fresh dill, and parsley all go into the mix. These are classic ingredients for salmon, and they really make these burgers delicious.
• Seasonings: Just salt, pepper, and a bit of smoked paprika for a hint of smoky flavor. Simple and so good.
• Egg: One egg helps bind our burger mixture so it stays together when cooking.
• Bell Pepper and Shallot: These add flavor, color, and texture to the burgers. Good substitutes for the shallot are chopped green onion or sweet onion.
• Breadcrumbs: Just a quarter cup is all you need. These burgers are mostly salmon, with hardly any filler.
• For Serving: Grab some soft, buttery buns, a big spoonful of homemade creamy dill sauce, and a few crisp lettuce leaves (just like in our photos). The sauce is a must-try and goes with pretty much any salmon or fish dish you love.

Find the full recipe with measurements below.

How to Make Salmon Burgers with Fresh Salmon

Tip 1: Make a binder. This is my favorite trick for salmon burgers. It’s so clever, you’ll feel like a rockstar in the kitchen! Take a quarter of the salmon and blend it up with the egg, mustard, lemon zest, and spices (I use my food processor for this). You’ll end up with a paste that holds the rest of the salmon burger mix together, so your patties stay together when you cook them.

Tip 2: Hand-cut the salmon. We’re working with beautiful salmon, so let’s treat it right. Use a sharp knife to cut the rest of the salmon (the part not used for the binder) into small, 1/4-inch cubes. It’s quicker than you’d think, and it gives the burgers the best texture.

Tip 3: Chill the mixture. Fold the salmon paste and chopped salmon together until everything is well mixed, then sprinkle in the breadcrumbs and mix again. Place the mixture in the fridge for 15 minutes. Chilling helps the burgers hold their shape when you cook them.

Tip 4: Start in a skillet, finish in the oven. Once the mixture is chilled, shape it into four burger-sized patties. Brown them on both sides in a skillet with a little oil. You just want some color, not to cook them through. Then slide them in the oven to finish baking. They’ll be ready in about 8 minutes. Then you are ready to serve!

Serving Suggestions

In the photos, you’ll see we used soft, buttery brioche buns, tender lettuce, and a big spoonful of creamy dill sauce. They’re fantastic this way, but sometimes I skip the bun and serve the burgers over creamy coleslaw, broccoli slaw (the broccoli version is my personal favorite). They are also lovely next to this snap pea salad.

For more side ideas, try our oven-roasted potatoes, baked sweet potato fries, or homemade French fries. Or try one of our easy salads like our arugula couscous salad, creamy cucumber salad, or shaved fennel salad.

More Burger Recipes

For more salmon meals, you can browse our favorite, most made salmon recipes here!

Source link

My Grandma Knew.

A crisped English muffin brushed with garlic butter, topped with a savory meat sauce and melty cheese? Oh MAN these are good.

I’m currently very obsessed with these, which is kind of making me chuckle, because it feels like a peak 90s Midwestern mom moment. HERE FOR IT!

“Pizza burgers” are a staple of my childhood. My grandma made these all the time, and whenever she would come visit our family, she’d re-up our freezer stash.

This recipe is like a collab between my grandma and me: she always did them on English muffins, and I prefer ground Italian sausage (or turkey, or chicken), and brushing all of it with garlic butter.

They’re just my favorite for the end-of-school-year madness right now:

• They’re MINDLESSLY EASY.
• My kids love them.
• Fun toppings can be mixed in (my fave = pepperoncini).
• And, importantly: they can be pulled out of the freezer and reheated one at a time – ideal for the times we are trying to get out the door to soccer or find something to eat quickly between work meetings and just questioning every life decision that led us to this moment.

While in the process of writing this post, I literally just ate two of them for lunch. Oh man, so good.

Pulled out of the freezer. Air-fried for 8 minutes. Drizzled them with good olive oil (DELICIOUS) and topped with some kosher salt and served alongside a pile of supremely crunchy cucumbers. It was a moment!

Hope you love these! From my Midwestern grandma, to me, to all of us.

Source link

These succulent Salmon Burgers are among the healthiest and most delicious burgers you’ll ever eat! They’re made with fresh (not canned) salmon and without added breadcrumbs or eggs. It’s pure salmon goodness, all the way.

These salmon burgers are a total crowd-pleaser!

Buns, toppings, and a tender protein—the gang’s all here! Step aside, Turkey Burgers! This salmon burger is light, tender, and moist, and the friendly format means even seafood skeptics will enjoy it.

What makes this recipe such a winner? I’m glad you asked!

• My salmon burger recipe is made with FRESH salmon, not canned!
• Instead of breadcrumbs, eggs, or mayo to bind the burgers (like my Shrimp Burger), I chop the salmon finely to help it hold together. This makes the patties gluten-free and low-carb.
• Like my Avocado Tuna Cakes, these burgers are rich in Omega-3s, protein, calcium, and vitamin B. Salmon burgers are healthy and serve as a lighter alternative in your burger repertoire.
• Even those who are new to cooking seafood can master these salmon burgers. The ingredients are simple and preparing them is easy. You’ll want to make them on repeat!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Salmon. The star of these fresh burgers! The tiny, diced pieces of salmon become exceptionally tender and flaky as they’re cooked, creating a scrumptious texture.
• Greek Yogurt. Our sneaky binding agent. Not only is Greek yogurt a tasty, tangy way to hold our burgers together, but it also gives them an extra dose of protein.
• Lemon Juice. A squeeze of lemon juice brightens everything up and helps these burgers taste their best.
• Ginger. An overlooked companion flavor to salmon is ginger. Ginger adds great balance to almost any fish. Ginger all-out stars in this Soy Ginger Salmon, while the ginger in these salmon burgers is more complementary than robust.
• Herbs + Spices. Herbs like cilantro, parsley, dill, chives, or a mix will work perfectly here and add a touch of freshness.
• Greek Yogurt Herb Sauce. A bit of vinegar, Greek yogurt, diced herbs (e.g. cilantro, parsley, or dill), and garlic powder mixed together make an easy, yet impeccable sauce for salmon burgers that adds even more moisture.
• Bun. Soft buns that compress fairly easily are the best type of buns for burgers (dry, chewy buns are not as pleasant with burgers). Make sure it is sturdy enough to hold the patty too. I like brioche buns, or for extra fiber, whole wheat buns. Want to go the extra mile? Make your own with my Hamburger Buns recipe.

My Tips and Tricks for Perfect Salmon Burgers

• Mince the Salmon Thoroughly. This is critical! Dicing the salmon into small cubes and combining them with two tablespoons of Greek yogurt creates a patty that is substantial in texture, yet also moist, fresh, and flavorful because the patty remains mostly fish. Don’t be tempted to shortcut this step!
• Get a Head Start. Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
• Fresh Salmon Is the Move. I do not recommend making these salmon burgers with canned salmon. Fresh salmon will produce the best results. (My Salmon Croquettes are a better option for canned salmon.)

What Do You Put On a Salmon Burger?

To find the right condiment for salmon burgers, think beyond ketchup and cheese. Basil Pesto, sour cream (or plain Greek yogurt), and Dijon mustard are all fantastic options. Here are more of my favorite options:

• Grilled Pineapple. Care to elevate this salmon burger recipe to a tropical paradise? Add grilled pineapple! Just as in these Teriyaki Burgers with Grilled Pineapple, a pineapple caramelizes on the grill and adds some sweetness that transports this recipe AND you to the beach.
• Arugula. Its peppery notes can stand up to the flavorful salmon burger patty.
• Tomato. A thick slice of juicy tomato is delicious on salmon burgers and my favorite for pairing with the burger sauce. (Roasted Tomatoes would be yummy too.)
• Red Onion. A burger classic. Or try Pickled Onions.
• Avocado. As this Avocado Burger can attest, avocado is a delicious addition to a burger. Try sliced or mashed avocado, or take things up a notch with homemade guacamole.

What to Serve With Salmon Burgers

More Delicious Burger Recipes

Main Dishes

Hamburgers in the Oven

Source link