Japanese-Style Salmon Burger

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4


  1. 1 lb (500 g) skinless salmon fillets, cut into chunks
  2. 1 egg
  3. 1 cup (250 mL) fresh breadcrumbs
  4. 1/3 cup (75 mL) mayonnaise, divided
  5. 2 tbsp (30 mL) soy sauce
  6. 2 green onions, finely chopped
  7. 4 tsp (20 mL) finely chopped pickled ginger
  8. 1 tsp (5 mL) wasabi paste
  9. vegetable oil for brushing
  10. 2 gourmet buns, split
  11. 12 cucumber slices
  12. 1/2 tsp black or white sesame seeds


  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.