Savory Hoisin-Ginger Salmon Burgers
By
FH Browne
@fhbrowne
1
These are healthy, delicious, and a real crowd-pleaser, even folks who say they don't like salmon say they love these. You can add a slice of avocado to jazz them up too.
Rating:
☆☆☆☆☆ 0 votes
Serves:
6-8
Prep:
4 Hr
Cook:
10 Min
Method:
Grill
Ingredients
- 2 lb
- salmon fillets or steaks, boned & skinned
- 1/4 c
- hoisin sauce
- 3 Tbsp
- mayonnaise, fat-free
- 1/2 c
- panko bread crumbs
- 3 Tbsp
- freshly chopped parsley
- 1/3 c
- chopped green onion, green parts only
- 3 Tbsp
- minced fresh ginger
- 1 tsp
- molasses
- 1
- egg yolk
- 2
- garlic cloves, finely minced
- 1 tsp
- hickory smoked salt
- 1/2 tsp
- citrus black pepper
- 8
- onion roll hamburger buns
- fresh lettuce, tomatoes & mayonnaise (for garnish)
How to Make Savory Hoisin-Ginger Salmon Burgers
- 1Make sure the grill is clean, spread a double sheet of heavy-duty aluminum foil over the grill and generously spray the entire surface with nonstick grilling spray. Preheat the barbecue to medium high (350°F to 400°F).In a food processor, combine the salmon, hoisin sauce and mayonnaise.
- 2In a food processor, combine the salmon, hoisin sauce and mayonnaise. Pulse just until coarsely ground.
- 3Transfer the salmon mixture to a large bowl and add the Panko crumbs, parsley, onion, ginger, molasses, egg yolk, garlic, salt, and pepper. With a spatula, mix to fully combine. Shape the mixture into 6 to 8 patties.
- 4Place the salmon patties on a plate, cover with plastic wrap, and refrigerate for 3 to 4 hours. (This is an important step.)
- 5Grill the patties on heavy-duty foil, on a well sprayed/oiled flat grill, or in a large nonstick skillet for about 3 to 4 minutes on each side. You do not want to overcook these. The insides of the patties should be slightly pink.
- 6Serve on toasted and buttered onion rolls, with fresh lettuce, freshly sliced tomatoes and a dab of mayonnaise on top. You may also add other garnishes of your choice.
