Salmon Burgers And 5 Tasty Ways To Top Them

Burgers may be the most riffed-on food in the American canon, but let’s face it, the beef patty has limitations. Bacon, barbecue sauce, and blue cheese are a beef burger’s best buds, assertive enough to stand up to the taste of medium-rare chuck, but switch a burger’s central protein to something more delicate—salmon, say—and a whole bunch of slathering possibilities present themselves. Here's a base recipe for salmon burgers, followed by five tasty options for dressing them: mango, tomato, and onion salsa; soy rémoulade; roasted garlic aioli; jalapeño tartar sauce; and tzatziki.

GRILLED SALMON BURGERS
Makes 8 burgers

2 large eggs
1 medium shallot, medium dice
3 tablespoons coarsely chopped Italian parsley leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
2 pounds skinless salmon fillets, pin bones removed and cut into 1-inch pieces
1/4 cup panko breadcrumbs
Vegetable oil, for the grill

Step 1: Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses. Add about a third of the salmon and pulse 5 times until most of the large pieces are slightly chopped. Add another third of the salmon, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks. (Do not overprocess, as it will lead to tough, dry burgers.)

Step 2: Transfer the mixture to a large bowl and stir in the panko until thoroughly combined. Divide evenly into 8 (3-inch) patties about 1/2 inch thick (they will be about 1/3 to 1/2 cup each).

Step 3: Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.

Step 4: Using a flat spatula, transfer the salmon patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 minutes. Using a clean spatula, flip the burgers, close the grill, and cook until the patties are just cooked, about 4 minutes more.

NOW...BRING ON THE TOPPINGS!

MANGO, TOMATO, & ONION SALSA
Makes 3 cups

2 medium mangos, small dice (about 1 1/2 cups)
2 medium tomatoes, small dice (about 1 cup)
1/2 medium red onion, small dice (about 1/2 cup)
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
Kosher salt
Freshly ground black pepper

Combine all the measured ingredients in a small nonreactive mixing bowl. Season well with salt and let sit at least 20 minutes. Just prior to using, season well with pepper and mix thoroughly. Spoon onto grilled salmon burgers with slices of avocado.

SOY RÉMOULADE
Makes about 1 1/4 cups

2 large egg yolks
1 tablespoon Dijon mustard
1 cup vegetable oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon Louisiana-style hot sauce, such as Tabasco or Crystal Hot Sauce
1 teaspoon soy sauce
1/4 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground white pepper, plus more as needed
2 teaspoons finely chopped capers
2 teaspoons finely chopped red bell pepper
2 teaspoons finely chopped shallot
1 1/2 teaspoons finely chopped fresh tarragon leaves
1 teaspoon finely chopped fresh Italian parsley leaves

Whisk the egg yolks and Dijon in a medium bowl until evenly blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream. Once all of the oil has been added, whisk in the lemon juice, hot sauce, soy, and measured salt and pepper until evenly combined. Mix in the remaining ingredients until evenly combined. Taste and season with additional salt and pepper as needed.

ROASTED GARLIC AIOLI
Makes 1 1/4 cups

1 tablespoon roasted garlic purée (1 small head of garlic, roasted in a 350°F oven for 40 minutes, cooled, and squeezed to remove the purée)
1 teaspoon Dijon mustard
1 egg yolk
1/2 cup extra-virgin olive oil
1/2 cup grapeseed or vegetable oil
2 teaspoons freshly squeezed lemon juice
Kosher salt

Place the roasted garlic, mustard, and yolk in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds. With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using.

JALAPENO TARTAR SAUCE
Makes 1 1/2 cups

1 cup mayonnaise
1 jalapeño pepper, seeded and finely diced
3 tablespoons finely chopped capers
3 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
2 tablespoons finely chopped dill pickle
1 tablespoon finely chopped scallion (from about 1 medium scallion, white and light green parts only)
1/4 teaspoon freshly ground black pepper

Place all of the ingredients in a medium bowl and stir to combine. Cover and refrigerate until ready to use.

TZATZIKI
Makes 1 cup

1/2 medium English cucumber, peeled
7 ounces (scant 1 cup) whole-milk Greek yogurt
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint leaves
1 teaspoon freshly squeezed lemon juice
1 medium garlic clove, finely chopped
1/4 teaspoon ground cumin
Kosher salt
Freshly ground black pepper

Grate the cucumber on the large holes of a box grater. Run a knife over the grated cucumber until it’s fine in texture but not totally minced. Mound the cucumber in the center of a clean tea towel, then twist the towel to squeeze the moisture from the cucumber. Place the cucumber in a medium bowl. Add the yogurt, herbs, lemon juice, garlic, and cumin, season with salt and pepper, and mix well. Refrigerate for 1 hour or overnight to meld the flavors before serving.

Photos by Chris Rochelle; styling by Fernanda Schlender

http://www.chow.com/food-news/152759/salmon-burgers-and-5-tasty-ways-to-top-them/

13 comfort foods that burn fat

They're called "comfort" foods for a reason—they bring back warm memories, tickle your taste buds, and soothe your soul. Though some comfort foods are deep-fried, covered in cheese, or packed with sugar, some can actually help you lose weight. Beat the battle of the bulge with the following cozy eats.

Health.com: Best Superfoods for Weight Loss

Hot chocolate

Cocoa is packed with antioxidants, which reduce your levels of cortisol, a stress hormone that causes your body to cling to belly fat. In fact, one Cornell University study found that the concentration of antioxidants in hot chocolate is up to five times greater than it is in black tea. Hot chocolate's combination of carbs and protein can also help your muscles recover faster from a tough workout, according to research in the International Journal of Sport Nutrition and Exercise Metabolism. Adding a dash of cinnamon boosts your treat's health benefits even more—it contains compounds that keep insulin out of the blood stream and from storing fat, says Gidus.

Try this recipe: Mexican Hot Chocolate

Collard greens

A single serving of this hearty veggie adds up to a mere 46 calories. A serving also packs more than your daily-recommended doses of vitamins A and K, which can strengthen your immune system for a healthy metabolism, says Jonny Bowden, a nutritionist and the author of The 150 Healthiest Comfort Foods on Earth. Plus, a cup of collard greens contain 7.6 grams of belly-filling fiber. Research from the US Department of Agriculture shows that eating fiber-rich foods can lower your body's absorption of calories from carbs.

Try this recipe: Collard Salad with Roasted Tomatoes, Bacon, and Mushrooms

Chicken noodle soup

"People who eat a broth- or vegetable-based soup before their meal consume fewer calories overall," says Rania Batayneh, nutritionist and author of The One One One Diet. "The water in the soup helps fill you up and boosts satiety, and just the act of eating soup helps slow your eating down so that your body has time to notice feelings of fullness." One Penn State study found that people who ate soup before digging into their entrees reduced their total calorie intake by 20 percent. Plus, chicken noodle varieties pack the protein, vitamins, and fiber you need to rev your metabolism even after your meal.

Try this recipe: Chicken Stock and Chicken Noodle Soup

Coffee

Your old friend joe can boost more than your mood. It can also boost your metabolism, thanks to a healthy dose of the antioxidant chlorogenic acid (CGA), which increases your body's use of fat for energy, Bowden says. Research has also shown that the chemical compound can slow the release of glucose into the bloodstream after a meal while lowering insulin resistance to prevent weight gain. Opt for the strong stuff: Several recent studies have found that caffeine in small doses before exercise can improve performance and help your muscles recover in record time.

Try this recipe: Bethenny's Cinnamon Spice Coffee

Health.com: 12 Surprising Sources of Caffeine

Pot roast

The moment protein passes your lips, it starts fighting fat. Your body has to work harder to break down protein and use it for energy, which means you burn more calories as you digest it, Gidus says. It also takes more time to leave your stomach, literally keeping your belly fuller for longer. In one study published in the journal Nutrition Metabolism, dieters who increased their protein intake to 30 percent of their total diet ate about 450 fewer calories a day. Over 12 weeks, that equals 11 pounds lost—without doing anything else!

Try this recipe: Braised Roast with Root Vegetables

Oatmeal

One cup of warm, gooey oatmeal contains 4 grams of fiber and 6 grams of protein, a combination that slows the digestion of carbs, reduces your insulin response, and keeps you fuller for longer, says Batayneh. In fact, a study published in the European Journal of Clinical Nutrition evaluated 38 common foods and found that oatmeal was the third most filling. When possible, opt for steel-cut oatmeal, which goes through less processing than other varieties and as a result has a lower Glycemic Index score, a measurement of how much a food increases your blood sugar.

Try this recipe: Steel-Cut Oatmeal with Salted Caramel Topping

Roasted carrots

As a side or mixed in with your favorite meats, the high water and fiber content in carrots fills you up fast. Roast them for a better calorie burn: University of Arkansas researchers found that carrots roasted at 104 degrees contain three times as many antioxidants as raw carrots.

Try this recipe: Roasted Baby Carrots with Fresh Thyme

Red wine

In addition to being a heart helper, red wine may be a weapon against excess weight. A 2009 report from the University of Ulm in Germany suggests that resveratrol—the renowned antioxidant found in grape skins—inhibits the production of fat cells. What's more, a substance found naturally in red wine called calcium pyruvate helps fat cells burn more energy, says Gidus. Meanwhile, in a 2011 study published in the Archives of Internal Medicine, women who had one or two drinks a day were 30 percent less likely to gain weight than teetotalers. So drink up, but stick to just one glass—each 6-ounce serving contains about 150 calories.

Try: The Best Red Wines Under $10

Pumpkin

Don't let the pies fool you. One cup of this good-for-you gourd contains a mere 46 calories and 3 grams of fiber, according to the USDA. Plus, pumpkin is an excellent source of the antioxidant beta-carotene, which fights the oxidative stress and inflammation in the body that's linked to increased fat storage, Gidus says.

Try this recipe: Pumpkin Ravioli

Chili

If soup is filling and protein builds muscle, then chili has all that and more. The combination of the fiber from the tomatoes and the protein from the beans and beef and prevents overeating. Plus, capsaicin, the compound that gives cayenne, chili peppers, and jalapeños their heat, can also torch fat, says weight-loss specialist and board-certified internist Dr. Sue Decotiis. Spices trigger your sympathetic nervous system—which is responsible for both the fight-or-flight response and spice-induced sweating—to increase your daily calorie burn by about 50 calories, she says. That equals about 5 pounds lost over a single year.

Try this recipe: Chili from Scratch

Chickpeas

Whether you call them garbanzos or chickpeas, a half-cup serving of these hearty legumes provides about 40 percent of your daily protein needs and 70 percent of your daily fiber intake, helping to stabilize blood sugar, control cravings, and prevent overeating, Gidus says. They're also a great source healthy unsaturated fats that can whittle your waistline. A 2009 study from the University of Newcastle in Australia found that participants who consumed the most unsaturated fats had lower body mass indexes and less belly fat than those who consumed the least.

Try this recipe: Cumin-Spiced Chickpeas

Roasted potatoes

Spuds don't have a waist-friendly reputation, but they're actually full of nutrients, Gidus says. "White foods contain the disease-fighting chemical allicin," she says. "This chemical, also present in garlic, has been shown to fight inflammation in the body, contributing to smaller waistlines." Plus, research shows that calorie for calorie, white potatoes are more satisfying than any other tested food.

Try this recipe: Garlicky Roasted Potatoes with Herbs

Mashed sweet potatoes

Eating sweet potatoes can prevent sugar from getting stored around your waistline as fat. How? Sweet potatoes are rich in carotenoids—the orange and yellow pigments in plants that help the body respond to insulin—as well as CGA (also found in coffee). Carotenoids and CGA slow the body's release of glucose and insulin, says Bowden. Plus, sweet potatoes are filled with fiber, which slows digestion and prevents blood sugar from plummeting—and your hunger from spiking.

Try this recipe: Maple-Pecan Sweet Potato Mash

PLUS: 25 Healthy Sweet Potato Recipes

http://www.foxnews.com/health/2013/10/05/13-comfort-foods-that-burn-fat/