Recipe: Asian Salmon Burger

Switch things up on burger night with this hearty Asian Salmon Burger.

Ingredients

Salmon burger:

• 2 cans salmon, drained, remove any bones
• ½ cup breadcrumbs
• ½ cup mayonnaise (reserve ¼ cup for sriracha mayo)
• 1 egg
• 1 tsp ground ginger
• 1 tsp ground onion
• 1 tsp ground garlic
• 2 stalks green onion, thinly sliced
• Pinch of salt and pepper
• 2 tbsp sriracha
• 4 hamburger buns

Asian slaw:

• ¼ cup rice wine vinegar
• 1 tbsp sesame oil
• ½ green apple, sliced in half moons
• ½ red onion, thinly sliced
• 2 stalks green onion, thinly sliced
• ¼ green cabbage, thinly sliced
• Pinch of salt

Quick pickle:

• ½ red onion, thinly sliced
• ¼ cucumber, thinly sliced
• ½ cup white vinegar
• 1 tsp salt
• 2 tsp sugar
• 1 bay leaf

Burger bun egg wash:

• 1 egg
• 2 tsp sesame seeds

Preparation

Salmon burger:

Add drained, flaked salmon to large bowl along with breadcrumbs, spices, finely chopped green onions and ¼ cup of mayonnaise. In a separate bowl whisk 1 egg, add to salmon bowl and mix to combine. Add salt and pepper to taste. Divide into four portions and form into patties.

Heat an oiled, non-stick fry pan over medium high heat. Fry salmon burger for 4 minutes or until browned on one side. Flip and brown on opposite side. Combine remaining mayonnaise and sriracha together, use as a condiment on top of your burger.

Asian slaw:

In large bowl whisk together sesame oil and rice wine vinegar. Combine prepped green cabbage, green onion, red onion and green apple. Toss with dressing and serve on the side or on top of salmon burger. Add a pinch of salt if desired.

Quick pickle:

Add vinegar, salt, sugar and bay leaf to a saucepan, heat over medium heat until sugar has dissolved. Remove from heat. Place prepped cucumber and red onion in separate bowls. Once sugar has dissolved pour brine evenly over each bowl. Let sit in fridge for 10 minutes and add as topping to salmon burger.

Burger bun egg wash:

Whisk egg with 1 tsp of water. Brush over top of burger bun and sprinkle sesame seeds on top. Toast in oven for 5 minutes at 350F.