Asian Salmon Burgers

by SteamyKitchen on March 15, 2007 · 4 comments

Asian Salmon Burgers

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Asian Salmon Burgers

Makes 4 patties

1 lb Salmon Filet, minced into 1/4″ dice or smaller
1 teaspoon grated fresh ginger
1 teaspoon finely minced garlic (best to use a garlic press)
1 tablespoon soy sauce
2 tablespoons Hoisin
1 teaspoon Sesame Oil
1 cup Panko breadcrumbs
1/4 cup Red Onion, minced
1 Egg, beaten
Additional 2 tablespoons Hoisin sauce to brush on burger
4 Burger buns, lettuce, tomato slices, mayonnaise

1. In a small bowl, combine ginger, garlic, soy, hoisin, sesame oil, and egg.

2. In a large bowl, combine the salmon, red onion and 1/4c of the Panko. (Set aside the remaining Panko in a shallow bowl.)

3. Add the liquid ingredients to the salmon mixture. Shape the salmon into 4 burger patties. Carefully dredge each burger in the remaining Panko.

4. Cover and refrigerate burgers for at least 1 hour up to 4 hours. 5. Preheat oven to 375 degrees. Heat oil in a non-stick fry pan over medium heat. Fry burgers (don’t overcrowd!) 2 minutes on first side, Turn. Fry second side 1 minute. Brush a small amount of Hoisin on the tops of the burgers. 6. Bake in oven for 3 minutes, or until cooked through. If you like your salmon medium rare, only bake for 2 minutes. Serve with buns, lettuce, tomato slices.

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{ 4 comments… read them below or add one }

sr. don August 9, 2009 at 8:06 am

We saw a recipe for “no knead bread” on America’s Test Kitchen and it looked so good! We went on the Web to find the recipe and would not allow to access unless a member! Sooo, ltried ask.com and came up with your Web. WOW! I immediately added to my FAVORITES! Fantastic! Plus I have been making Salmon Burgers for a few years and yours is Exactly Mine! I know you are GOOD! Thank You! Don

Reply

SteamyKitchen August 9, 2009 at 8:37 am

You’re quite welcome!

Reply

Evelyn March 12, 2010 at 5:28 am

Wouldn’t the salmon burgers have fish bones in them?

Reply

SteamyKitchen March 12, 2010 at 10:23 am

Buy salmon fillets, which do not have bones.

Reply

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