Salmon Ginger Burgers
Product: Wild Alaskan Salmon Burger Meat
Serves: 6
Pescatarian: Main dish
Prep time: 15 minutes
Cooking time: 10 minutes
Special equipment: None
For a lower-carb option, you can use large lettuce leaves to hold the patties instead of burger buns.
Ingredients
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For the burgers ● 2 lb. wild Alaskan salmon burger meat ● 1 egg ● 1-inch piece of ginger, peeled and minced ● 1 bunch of cilantro, finely chopped ● 1 shallot, peeled and minced ● 2 green chilis, deseeded and minced (optional) ● 2 stems of lemongrass, minced ● 1 tsp soy sauce ● 1 tsp sesame oil ● About 1 cup of breadcrumbs ● 1 tbsp peanut oil ● Salt and pepper |
To serve ● 6 burger buns ● Lettuce ● Tomatoes ● Coleslaw ● Whatever other burger toppings you want |
Directions
- Mix the salmon burger meat with the egg, ginger, cilantro, shallot, chilis, lemongrass, soy sauce and sesame oil.
- Add the breadcrumbs, bit by bit, until the mixture is thick enough to be shaped into patties. Season to taste, divide into 6 portions and form into burger patties.
- Heat the peanut oil in a pan over medium-high heat. Fry the salmon ginger burgers for about 3-4 minutes each side until golden brown and cooked through.
- Place the patties in the burger buns with lettuce, tomato, coleslaw or whatever you fancy.
Further notes
If you prefer a more European flavor, omit all the East Asian aromatic ingredients and replace with onions, parsley, lemon, and garlic.
