'California Roll' Salmon Burger

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Salmon Burgers

1 side of salmon, skin removed, roughly chopped into cubes (about 2 pounds)

2 eggs

2 tbsp. mayonnaise

1 cup panko bread crumbs

3 green onions, finely chopped

1 tbsp. chopped ginger

3 tbsp. soy sauce, or to taste

2 tbsp. sesame oil

1 tbsp. sugar

1 tbsp. rice wine vinegar

Pinch salt

Vegetable oil, for pan frying



Wasabi paste, to taste

6 hamburger buns with sesame seeds

Avocado slices

Pickled ginger

Cucumber slices

Red onion slices



Salmon Burgers

Add batches of cubed salmon to food processor and pulse just until finely chopped. Be careful not to over process.

Transfer ground salmon to bowl. Add eggs, mayonnaise, bread crumbs, green onions, ginger, soy sauce, sesame oil, sugar, rice wine vinegar and pinch of salt. Mix to combine.

Divide mixture into 6 and shape into patties, about 1-inch thick.

Heat large non-stick pan over medium heat. Add 2 to 3 tbsp. vegetable oil. When oil is hot, add burgers in batches, if needed, to avoid overcrowding the pan. Pan fry until burgers are just cooked through, about 2 to 4 minutes per side.


For the wasabi mayonnaise: combine mayonnaise and wasabi paste.

Toast buns, if desired.

Serve salmon burgers in buns and garnish with toppings, such as: wasabi mayonnaise, avocado, pickled ginger, cucumber, red onion and sprouts.

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