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Salmon Burger

Salmon Burger

Total Time:

1hrs

Prep:

40mins

Cook:

20mins

Skill Level:

Medium

Ingredients

  • lbs. Chinook or Wild Sockeye salmon (skin and bones removed)
  • 4 green onions (finely sliced)
  • 1 1-inch piece ginger (finely grated)
  • 2 garlic cloves (finely grated)
  • 2 Tbsp. mayonnaise
  • 3 mini cucumbers (shaved lengthwise)
  • 4 brioche buns
  • Watercress Salad:
  • ½ cup torn mint leaves
  • ½ cup torn cilantro leaves
  • 1 cup watercress
  • 2 tsp. white sesame seeds (toasted)
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. sesame oil
  • Kimchi Mayo:
  • ½ cup kimchi (finely chopped)
  • 1 tsp. sesame oil
  • 1 Tbsp. soya sauce
  • 3 Tbsp. mayonnaise

How to Make It

1.

Preheat grill on medium high heat.

2.

Cut salmon into 2-inch cubes. Transfer ½ of the salmon to a food processor and process until mixture is very smooth. Add remaining salmon and pulse 4-5 times, being careful not to make mixture too smooth. Transfer to a large mixing bowl.

3.

Mix in scallion greens, ginger, garlic, 2 tbsp mayonnaise and 1 tsp salt. Mix to combine.

4.

Form mixture into 4 equal patties.

5.

Transfer to baking sheet lined with parchment paper and cover with plastic wrap. Chill in fridge for 30 minutes so they hold shape for grilling.

6.

Pat patties back together if loose and grill for about 3-4 minutes a side being careful not to overcook the patties.

7.

Toss the herbs, watercress, green onions, sesame seeds, rice wine vinegar and sesame oil in a bowl.

8.

Mix all ingredients for kimchi mayo together in a bowl.

9.

To assemble brush top and bottom of bun with kimchi mayo, place salmon burger on bottom bun, top with shaved cucumber and watercress salad.

10.

Place top bun on top.

Serve with a side of Cal & Gary’s Strawberry Almond Salad to complement your salmon burger.

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