Valerie Bertinelli makes her food processor do all the work while preparing these flavor-packed seafood burgers!Subscribe to #discoveryplus to stream more episodes of #ValeriesHomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3wLuWbBSubscribe to Food Network ▶ http://foodtv.com/YouTubeValerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Salmon Burgers with Spicy Quick-Pickled VegetablesRECIPE COURTESY OF VALERIE BERTINELLILevel: IntermediateTotal: 2 hr (includes cooling time)Active: 45 minYield: 6 servingsIngredients4 green onions, roughly chopped1 red bell pepper, roughly chopped One 2-inch piece ginger, peeled and roughly chopped 1 clove garlic, peeled and roughly chopped 1 tablespoon lime zest, from 1 lime 1 pound salmon, skin removed and cut into 1 1/2-inch cubes 1 1/4 cups panko breadcrumbs 1 bunch cilantro, stems chopped (about a ¼ cup) and leaves with tender stems reserved to top the burgers 1 tablespoon sweet chili sauce 1 teaspoon toasted sesame oil 1 tablespoon low-sodium soy sauce Spicy Quick-Pickled Vegetables, recipe followsNonstick cooking spray 2 tablespoons vegetable oil 1/3 cup mayonnaise 6 oblong brioche buns, sliced in half through the middle Spicy Quick-Pickled Vegetables:1 1/2 cups distilled white vinegar2 teaspoons pickling spice Kosher salt 2 Persian cucumbers, sliced into 1/8-inch-thick rounds 1 carrot, peeled and sliced into 1/8-inch-thick rounds 1 shallot, sliced into 1/8-inch-thick rings 1 Fresno chile, stem removed and thinly sliced DirectionsAdd the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.Spicy Quick-Pickled Vegetables:Yield: About 2 cupsAdd the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #SalmonBurgers #QuickPickledVegetables Valerie Bertinelli's Salmon Burgers | Valerie's Home Cooking | Food Networkhttps://www.youtube.com/watch?v=Qk90E-_Iu_w
