- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 lb
- skinless salmon fillets, cut into chunks
- 500 g
- 1
- egg
- 1 cup
- fresh breadcrumbs
- 250 mL
- ⅓ cup
- mayonnaise, divided
- 75 mL
- 2 tbsp
- soy sauce
- 30 mL
- 2
- green onions, finely chopped
- 4 tsp
- finely chopped pickled ginger
- 20 mL
- 1 tsp
- wasabi paste
- 5 mL
- vegetable oil for brushing
- 2
- gourmet buns, split
- 12
- cucumber slices
- ½ tsp
- black or white sesame seeds
- 2 mL
Method
- Step 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 ¾-in. (2-cm) thick patties. Cover and chill 10 min., or up to 1 day, to firm up.
- Step 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).
- Step 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 480
- Fat:
- 25 g
- Saturated Fat:
- 4 g
- Carbs:
- 34 g
- Fibre:
- 1 g
- Sugar:
- 5 g
- Cholesterol:
- 115 mg
- Protein:
- 30 g
- Sodium:
- 940 mg