Savory Hoisin-Ginger Salmon Burgers

Name: Savory Hoisin-Ginger Salmon Burgers
Prep time: 4 h
Cook time: 10 min
Total time: 4 h 10 min
Yield: 6-8
Cuisine: American
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)

By FH Browne
@fhbrowne

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 votes0

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)
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How to Make Savory Hoisin-Ginger Salmon Burgers

Step-by-Step

Make 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.
In a food processor, combine the salmon, hoisin sauce and mayonnaise. Pulse just until coarsely ground.
Transfer 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.
Place the salmon patties on a plate, cover with plastic wrap, and refrigerate for 3 to 4 hours. (This is an important step.)
Grill 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.
Serve 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.