How to Make Salmon Burgers

It is official, summer is almost here! The next time you are thinking about grilling (or just looking for a light and healthy summertime meal) give my tasty salmon burgers a try!

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SALMON BURGERS

1 pound skinless boneless salmon fillet, cut into 1-inch pieces
1/4 cup fresh cilantro leaves
2 tablespoons hoisin sauce
2 tablespoons mayonnaise (or mayo substitute) plus desired amount for spicy mayo
1/4 cup chopped green onions
2 teaspoons minced peeled fresh ginger
1/2 cup Panko breadcrumbs (or gluten free breadcrumbs)
1 - 2 Tbs. favorite asian hot-sauce
1/2 English cucumber, halved with seeds removed and sliced thin
2 tablespoons rice wine vinegar
1 Tsp. sesame oil


Place first 7 ingredients in a food processor. Using on/off turns, blend until ground but salmon is still slightly chunky, only a couple pulses. Transfer mixture to medium bowl. Cover; refrigerate at least 1 hour and up to 4 hours.

While the salmon is resting make the spicy mayo by combining wasabi powder with enough mayo to form a smooth paste. Pickle the cucumbers by combining the cucumbers, rice wine vinegar and sesame oil. Salt to taste and set aside.

Heat grill or grill pan to medium heat. Form patties with the salmon mixture then grill patties until fish is cooked through, about 4 - 5 minutes per side. Once the salmon burgers are cooked, toast hamburger buns.

When ready to serve, spread spicy mayonnaise on toasted bun. . Transfer burgers to bottom halves of bun and top with pickled cucumbers.

Serves 4


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Amanda is a professional cook and food stylist. She created this channel to share all of her favorite recipes and some tips and tricks on how to become a better home cook. Subscribe for new videos uploaded each week. SUBSCRIBE HERE: bit.ly/2dZcaoZ