Salmon Burgers

These aren’t just any old salmon burger. They are salmon burgers with a bit of an Asian twist. The burger is a beautiful thing. But let’s be honest, it’s not always that kind to your waistline. I also don’t eat a ton of red meat, so it really isn’t happening that much over here. As a result I have made up numerous twists on a traditional burger. This one is delicious, and fantastic for you!

Oh, except when we smear wasabi mayo on the top. But more on that later.

Salmon Burgers

Serves 4 large burgers, or 6 medium burgers

Ingredients:

1 1/2 lbs salmon filets, without the skin, and roughly chopped into 1 inch cubes

1/4 cup red onion, finely diced

2 tbsp chopped cilantro (if you aren’t a fan, just leave it out)

1 tsp soy sauce

1/4 tsp wasabi

1/2 tbsp ginger, grated

1 egg white

1 tbsp panko (japanese bread crumbs)

Place the salmon into a food processor. Pulse chop it until it is a mince (try not to over do this, otherwise your burgers will be supper liquidy – if that’s that case, add a bit more panko). Transfer to a bowl.

Add the onion, cilantro, soy sauce, wasabi, ginger, egg white and panko to the bowl. Mix thoroughly so that everything is incorporated. Divide the salmon mixture into 4 or 6 sections and shape into patties.

Heat your grill to medium heat. Oil your grill, bbq or indoor – doesn’t matter – we eat these puppy’s all year round. Cook for a few minutes a side, until cooked through.

Top with whatever you like. A favourite around here, wasabi mayo. The ratio is up to you. Depends how hot you like it.

We also usually also go with tomatoes, onions and pickles. Snore.

This is a perfect burger alternative for a lighter lunch on the dock or deck. Although, we also eat them regularly at home in January for dinner – go figure. Ya, they are that good.