How to Make the Ultimate Salmon Burger | ChefSteps
ฝัง
- เผยแพร่เมื่อ 15 ก.ย. 2024
- Pre-made salmon burgers are one of those things we refuse to buy. They’re really easy to make in very little time, and they’ll be much better than anything you can buy in a store.
The most important part of making salmon burgers is buying the highest quality salmon you can find. Once you’ve got your high-quality salmon, you want to keep it cold and work fast. Salmon is a fatty fish-and for this recipe, fattier is better; if you don’t mind buying farmed salmon, it’s excellent in this application for that reason.
Served in a bun with some instant-pickled lemon slices, these patties are everything the supermarket ones wish they could be: pure salmon flavor, snappy texture, juicy on the inside and lightly crisp on the outside.
Sign up for ChefSteps Studio Pass: www.chefsteps....
Buy the Breville Sous Chef® 16 Peel & Dice: breville.oie8....
Check out the full salmon burger recipe: www.chefsteps....
Follow us @
/ chefsteps
/ chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. We are testing dozens of different iterations of each dish to make sure we can give you the ultimate version of each recipe. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: www.chefsteps....
Did he ever bite into any of them? I was losing my mind waiting for it haha
Nope.
Super job looking so delicious
As we grill a lot, thanks for the pre sear technique! You just saved me hours and hours of worrying whether I'll keep the maillard crust or not.
Keannu Reeves cooks us a salmon burger. Awesome, duuuuuuude!
The pre-sear technique using a skillet over the grill, keeps this in reach of the urban home cook looking to entertain friends outdoors during the last days of summer weather.
You had me at "salmon prosciutto" looking piece of the filet ❤
The Wagyu of Salmon Burgers.. the Japanese-Beef of Salmon Burgers? What an odd title. Like other commenters, I too mourn the lovely fillets. Pickled lemons on fillets sounds awesome.
I've been trying to make salmon patties using fillet offcuts from butchering whole fish; a.k.a scrapes from the bone, bloodline + silver skins, soft cartilages around the fins etc. My problem was the fat content of these offcuts versus using actual flesh. And I think I overthink the fishiness and added too much flavoring like horseradish or wasabi, sometimes cream and breadcrumbs. I even considered using malto at one point 😢
I almost gave up. This video makes me wanna try again, to start very simple and improve on that. Your note on curing it in the fridge blew my mind. Thank you chefsteps!
1 percent salt, RoboCoup add cooked chopped spinach drained very well and feta cheese. Portion and let it set in the fridge. Sear high heat flip finish in the oven. Good luck :)
I've never been inclined to make a salmon burger before, but these look pretty dang tasty! I really like the idea of adding pickled lemons as well.
I love this burger 🍔😊🥰😻
WOW - great trick to sear in a pan first to firm them up.....
I love this but I'd add chopped parsley and scallions to the mix
Amazing technique/recipe thank you so much. What would you think of pulsing half the salmon and then add in the other half in small-dice-shred?
is that necessary? the food processor gets it pretty heterogeneous anyway
would have loved to see more seasonings, some lemon and cilantro maybe
Great job .. Looks yummy .. 🙂👍🍺
This is the only video I've seen of yours where the audio balancing was kind brutal during the transition scenes where the music comes in much louder than expected. Amazing recipe and video otherwise!
Excellent
Mouthwatering !
Yo wtf the guy has a new accent.
Does the audio sound like phone call quality to anyone else?
Yeah, the first bit sounds like whatever boom mic they normally use didn't work and so they were using ambient camera mics.
How many times did he say salmon fat ?
Would you ever try them smoked on a plank?
Sams sells a salmon burger that I approve of, it's seasonally sold during the summer season. I stopped eating pork and red meats 34 yrs ago at 18 yrs old....So this salmon burger works for me...
I think it’s mildly funny that he has the same ancient food processor as me instead of a $600 one that everyone else has.
If it works, it works. His pepper grinders are ~$100.
👏👏👏
Can you freeze these?
Yeah, he said chill them. If you freeze them, they'll be easier to handle. Just be careful of freezer burn.
Salmon skin makes excellent leather. Good for smaller leather items, such as wallets.
I unfortunately do have issues with this video. First, he’s calling for fresh fish, when in fact it was likely frozen. Second, I’ve noticed he is using farmed Atlantic salmon especially as he is wearing a PNW hat and, of course, the pacific NW is all about their own salmon that along this video was likely Shot in Seattle where chefsteps is, that they didn’t use salmon from their own waters. I do understand that the fat helps form and hold the burger together while it contributes to the taste. I just wished they use varieties like sockeye, pink, chum, even king. Also in another video particularly Adam Raguesa (sp) ‘s video, he didn’t recommend salt in the beginning or else the moisture would be lost and the texture would be all messsed up despite me understanding the salt is there to firm; Adam did use Sockeye btw…
How would a person know if the farmed salmon is "really, really, high quality farmed salmon"?
There is no such thing as high quality farmed salmon. They are in fact 99% Atlantic salmon. They are feed corn and soy pellets. They are given food dyes to give them color. And the fat he's referring to comes not from natural foods they would eat in the wild but again, pellets. Fish chow. And the fish he mentioned that the frozen paties came from he named two names. Chum and Keta. Guess what, they are the same salmon just different names. If you can get sockeye salmon. It's just way better then farm raised. The red color of the sockeye comes from the krill they eat. Krill are tiny shrimp and that's what gives them their color and wonderful taste. A light nutty flavor. Do not over season these fish. Let the natural flavor come through. In case your wondering where I get this information I live in Washington state. I catch my own salmon and live a 8 minute walk from a river that's packed with salmon right now. I do say his suggestion for making patties is sound and I'll give it a shot. ALWAYS looking for new ways to cook salmon. Have a great day. 🌞
All that just to not eat them
Is there any substitute for the cooking spray? Brushing with oil would do the trick?
You can get spray bottles for olive oil too!
🙏😎😋
For some reason it hurts me to see salmon filet going into a food processor...
Starred chefs torture food into all kinds of forms, does that bother you?
@@normrubioI feel the same with wagyu burgers. One of the main characteristic of wagyu is the texture. In a food processor, you have to be careful not to over mince; pink slime is “just” fine textured beef.
The salmon burgs from Costco are decent
The Foodie community of the internet CRINGED when such a beautiful salmon entered the food processor...
Add pickles
How can you make a salmon burger video wearing a PNW trucker cap with farmed salmon!?
The argument for using farmed salmon here is valid in my opinion, but still! I'm offended!
Of course, salmon burgers are not among the first things I'd make with some nice fresh wild salmon.
Otherwise, I think the videos are great. Just sharing my criticism.
First!
Say salmon again
Anyone else notice how terrible the editing is? The microphone sounds muffled and the intro music was way too loud.
Dude didn’t even try his own burger
This summer? It's fall...
Also, tbh, this is just a way to ruin salmon
Could you please speak ENGLISH?…
Could you please go away?...