Japanese-Style Salmon Burger

4
Medium
Dinner

Characteristics

Without nuts For the Barbecue

Nutritional Facts Per Serving

480
Calories
30 g
Protein
34 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 480
  • Lipides 25 g
    • Saturated fat  4 g
  • Cholesterol 115 mg
  • Sodium  940 mg
  • Carbs 34 g
    • fiber  1 g
    • Sugar  5 g
  • Protein 30 g

Ingredients

  • 1 lb (500 g) skinless salmon fillets, cut into chunks
  • 1 egg
  • 1 cup (250 mL) fresh breadcrumbs
  • 1/3 cup (75 mL) mayonnaise, divided
  • 2 tbsp (30 mL) soy sauce
  • 2 green onions, finely chopped
  • 4 tsp (20 mL) finely chopped pickled ginger
  • 1 tsp (5 mL) wasabi paste
  • vegetable oil for brushing
  • 2 gourmet buns, split
  • 12 cucumber slices
  • 1/2 tsp black or white sesame seeds

Method

  1. Add salmon, egg, breadcrumbs, 1 tbsp (15 mL) mayonnaise and soy sauce to food processor; pulse just until finely chopped. Transfer to bowl. Stir in green onions. Divide into 4 portions. Form into 3/4-in. (2-cm) thick patties. Cover and chill 10 min., or up to 1 day, to firm up. 
  2. Meanwhile, in small bowl, stir remaining mayonnaise with pickled ginger and wasabi. Set aside. Brush chilled patties with oil and place on grill preheated to medium-high. Cook 5 to 6 min. per side ,or until instant-read thermometer inserted through side into centre reads 158°F (70°C).
  3. Grill split buns 1 to 2 min. per side, until lightly toasted. To arrange open-face burgers, plate bun halves cut-sides up; top with cucumber slices, patties, ginger-wasabi mayonnaise and sesame seeds.

Tip: To make fresh breadcrumbs, pulse pieces of day-old bread in food processor into crumbs. If you don’t have day-old bread, lightly toast before pulsing. Breadcrumbs can be stored in an airtight, re-sealable bag and frozen up to 1 month.

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