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Ingredients
- 1 lb of wild salmon filet, skinned and chopped into 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 sesame seed hamburger buns
- 4 butter leaves
- 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
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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