Inspired by Japanese salmon recipes this burger uses Asian pantry staples like soy sauce, sesame oil, rice wine vinegar, garlic, spring onions and panko. For the texture I recommend pulsing most of the salmon pieces and chopping the rest by hand so you’ll get a combination of interesting texture. You really don’t need a whole lot of binding agents other than a couple spoonfuls of panko.
For the slaw use store bought or chop up some cabbages, carrots, spring onion, cucumbers thinly for crunch and balance. Brioche is my choice of bun as always. Lastly for the sauce, a garlicky spicy gochujang will be my choice of condiment or a simple slick of garlic mayo will work well too.
Asian Inspired Salmon Burger
Equipment
- Skillet
- Food Processor
Ingredients
Salmon Burger
- 1-1.25 lbs salmon fillet
- 2 small cloves garlic minced
- 2-3 green onions
- 2 tsp toasted sesame oil
- 2 tsp low sodium soy sauce
- 1 tsp rice vinegar
- ½ cup chopped cilantro leaves and tender stems
- ¾ tsp black pepper
- salt as needed
- 1 tbsp olive oil or as needed
- 4 brioche buns
Sauce
- 2 tbsp gochujang
- ⅓ cup light mayo
- ½ tsp sesame oil
- 1 tsp rice vinegar or apple cider vinegar
Slaw
- 2 cups green cabbage, carrots thinly sliced
- 2 Persian cucumber, thinly sliced
- ½ small red onion
- small handful chopped cilantro
- 1 tbsp lime juice or vinegar
- 2 small avocados, thinly sliced
Instructions
- Add all the ingredients for salmon except the buns. Pulse a few times until the salmon is chopped into small pieces, but not into a smooth paste. Divide the salmon into 4 equal portions and roll into a patty.
- Blend all the ingredients for the sauce in a small mixing bowl and set aside.
- Mix the slaw veggies and set aside. Toast the brioche buns.
- Spray a little olive oil on a hot skillet and cook the burgers until just about done, do not overcook, it will dry very easily.
Assemble
- on the bottom of the burger bun place a few slices of avocado, place some slaw and salmon burger patty. Top it with some sauce, finally place the top bun and serve.
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