© Leila Ashtari
California roll salmon burgers
Top these moist, flavourful salmon patties with whatever toppings you like, but, for a mind-blowing burger, try the “California roll” combo: avocado, cucumber, pickled ginger and a hint of wasabi mayo make this sushi-inspired burger an unforgettable meal.
For the salmon burgers
1 side of salmon (about 2 lb./900 g), skin removed, coarsely cut into cubes
2 large eggs, lightly beaten
2 tbsp. (30 ml) mayonnaise
1 c. (250 ml) panko bread crumbs
3 green onions, finely chopped
1 tbsp. (15 ml) chopped fresh ginger
3 tbsp. (45 ml) soy sauce, or to taste
2 tbsp. (30 ml) sesame oil
1 tbsp. (15 ml) sugar
1 tbsp. (15 ml) rice wine vinegar
pinch of salt
2 to 3 tbsp. (30 to 45 ml) vegetable oil
wasabi paste, to taste
6 sesame burger buns, toasted if desired
avocado slices, pickled ginger, cucumber slices, red onion slices, sprouts
To make the salmon burgers: working in batches, pulse cubed salmon in a food processor just until finely chopped. Be careful not to over-process. Transfer chopped salmon to a large bowl. Add eggs, mayonnaise, bread crumbs, green onions, ginger, soy sauce, sesame oil, sugar, rice wine vinegar and salt. Mix with your hands. Divide mixture into 6 even portions and shape each into a patty about 1 inch (2.5 cm) thick.
Heat a large nonstick skillet over medium heat. Add vegetable oil. When oil is hot, add burgers in batches, if needed, to avoid crowding the pan. Fry, turning once, until burgers are just cooked through, 2 to 4 minutes per side.
Combine mayonnaise and wasabi paste to taste.
Serve salmon burgers in buns and garnish with wasabi mayonnaise and desired toppings. Serves 6.
Tip For another great flavour, make these burgers with lump crabmeat instead of salmon. If you cannot find panko crumbs, just use plain dry bread crumbs.
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