Cheeseburgers
Asian Salmon Burgers
Prep Time: 20 min | Cook Time: 6 min | Servings: 4 | Calories: 747
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Prep Time
20 min
Cook Time
6 min
Servings
4
Calories
747
Fire up your grill and get ready to craft some handmade salmon burgers. With our specially crafted recipe, your patties will never be dry; in fact, they’ll be perfectly moist and delicately covered with Sargento® Sliced Provolone Cheese that will melt just enough to marvelously attach the fresh ingredient toppings and perfectly toasted bun on top.
Ingredients
- 1 lb. salmon fillet, skin and pin bones removed, cut into 1-inch pieces
- 1 Tbsp. peeled, minced fresh ginger
- 1-1/2 Tbsp. minced garlic
- 2 green onions, including 2 inches of green tops, very thinly sliced
- 2 Tbsp. chopped fresh cilantro
- 1 tsp. kosher or sea salt
- 1-1/2 Tbsp. fresh lemon juice
- 2 Tbsp. soy sauce
- 1/2 cup cracker meal
- 2 large eggs, lightly beaten
- 2 Tbsp. vegetable oil
- 4 slices Sargento® Sliced Provolone Cheese
- 4 sesame seed hamburger buns, split and toasted
- Lettuce leaves or baby spinach leaves
- 1/2 cup mayonnaise
- 1 green onion, including green tops, very thinly sliced
- 1 tsp. fresh lemon juice
- 2 tsp. soy sauce
Directions
- For salmon burgers, in a food processor fitted with the metal blade, pulse the salmon until coarsely ground, scraping down the sides of the work bowl once or twice. (Be careful; its easy to go from chopped to a mashed paste in seconds!) Transfer the salmon to a medium bowl. Add the ginger, garlic, green onions, cilantro, salt, lemon juice and soy sauce. Using a rubber spatula, mix to combine. Mix in the cracker meal; add the eggs. Stir to combine.
- Dividing the salmon mixture evenly; form into four 1-inch-thick patties. Refrigerate for at least 20 minutes before cooking. (The patties can be prepared up to 8 hours ahead. Transfer to a covered container and refrigerate.)
- In a large, heavy skillet, preferably cast-iron, heat the oil over medium-high heat and swirl to coat the pan. (You can also use a grill pan.) Add the salmon patties and cook until golden brown on one side, about 3 minutes. Turn and cook until opaque throughout and golden brown on the other side, about 3 minutes longer. Top each burger with a slice of cheese. Serve the salmon burgers on the toasted buns with the lettuce and Green Onion and Soy Sauce Mayonnaise.
- For the Green Onion and Soy Sauce Mayonnaise, in a small bowl mix the mayonnaise, green onion, lemon juice and soy sauce until well blended. Cover and refrigerate for up to 1 day.
