Salmon Burgers

By á-2101

Ingredients

• 1 lb. fresh salmon fillet, skinned
• 3/4 cup panko (Japanese-style bread crumbs)
• 2 green onions, thinly sliced
• 2 T snipped fresh cilantro
• 2 t grated fresh ginger
• 1 clove garlic, minced
• 2 eggs, lightly beaten
• 2 T reduced-sodium soy sauce
• 1 T lemon juice
• 2 T oil
• 1 recipe Lime Mayonnaise
• Sandwich buns and leaf lettuce
• Lime Mayo
• 1/4 C mayo
• 2 T minced red onion
• 2 t lime juice

Preparation

Step 1

1. Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind (do not over process); set aside. In bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
2. Line a tray with parchment paper or foil. Divide salmon into four (2/3-cup) mounds on the tray. Shape into 1-inch thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours (mixture will be easier to handle after chilling).
3. Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through. Serve with lime mayonnaise on buns with lettuce.

Lime Mayonnaise

In a bowl stir together the mayo, red onion and lime juice. Refrigerate until ready to serve.