Salmon Burgers with Hoisin Mayonnaise
Ingredients
| 1 lb of wild or Nowegian farmed salmon filet, skinned and chopped into small dice | ||
| 1/2 cup panko bread crumbs | ||
| 2 tbs fresh cilantro, chopped | ||
| 2 tsp fresh ginger, grated | ||
| 1/2 small onion, finely chopped | ||
| 2 tsp lime zest | ||
| juice from 1 lime | ||
| 2 tsp soy sauce | ||
| kosher salt and black pepper to taste | ||
| 1 egg | ||
| 4 thick slices of tomatoes | ||
| 1 tbs vegetable oil | ||
| For the Hoisin Mayonnaise: | ||
| 3 tbs mayonnaise | ||
| 1 tbs hoisin sauce | ||
| 1 tbs lemon juice | ||
| 1 tsp sriracha | ||
| lettuce and tomato and red onion rings for garnish | ||
| sesame seed hamburger buns for serving |
These salmon burgers are Asian inspired and made with onions, cilantro, soy sauce, ginger and panko bread crumbs.
- Add all ingredients except for the hamburger buns, lettuce and tomato to a large bowl and gently combine well.
- Form mixture into even patties, cover and refrigerate for 1 hour.
- Combine all ingredients for the hoisin mayonnaise, cover and refrigerate.
- Lightly toast the hamburger buns.
- To make the salmon burgers, add the oil to a hot saute pan and saute the salmon burgers for about 3 minutes per side.
- To serve place the burgers on the rolls, drape with some hoisin mayonnaise and top with a tomato slice and a lettuce leaf.
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