The salmon belly burger from chef Sean MacDonald of Bar Monette and Burgette in Santa Monica swaps beef for fish and pickled cucumbers for turnips in this light, bright take on the smash burger.

Place the salmon, breadcrumbs ... Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill for 30 minutes.

We came up with this burger on a busy weeknight when friends came over for dinner. They wanted the recipe so we are sharing it with everyone. This salmon burger is great on a beautiful summer ...

Plus, it is backed by Horbäach Manufacturers’ commitment to laboratory testing, trusted ingredients ... sourced salmon oil supplement to support their overall health and wellness. Trident ...

After all, it has everything Technique Tip: While mayonnaise turns some people off, here it functions as a conduit for keeping the salmon and all the rest of the ingredients moist. Swap Option ...

Veggie burgers are a tricky beast — converting ingredients like beans and chickpeas into something that tastes good and has an appealing texture is a major challenge. But even if you've got the ...

If you're searching for a game day appetizer, try this pick that takes a total of 35 minutes to make. Minnesota-based company Morey's Fine Fish & Seafood shared its recipe for salmon jalapeño ...

Most recently, I tried her recipe for six-ingredient green-chile chicken burgers. I figured the simple burger recipe, which called for ground chicken, cilantro, and diced green chiles, looked easy ...

I made Martha Stewart's six-ingredient recipe for green-chile chicken burgers. The chicken patties fell apart as I grilled them, and the recipe called for unconventional toppings. I wasn't a huge ...