Stefano's Salmon burger
Suggested material offered in store
1 side of salmon, skin removed, roughly chopped into cubes (about 2 pounds)
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
Wasabi paste, to taste
6 hamburger buns with sesame seeds
Red onion slices
*This recipe comes from In the kitchen with Stefano Faita book, available at Dante store.
Photo credit: In the kitchen with Stefano Faita, CBC.
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 BBQ over medium heat and oil the grill. Add burgers and cook 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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