Asian Style Salmon Burger BLTs

By fuzzygroup

Ingredients

• 8 slices good-quality bacon
• 1 cup regular or vegan mayo
• 1/4 cup finely chopped chives
• 2 tablespoons tamari or teriyaki sauce
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 2 teaspoons sriracha or 1/2 tsp. wasabi
• Sea salt and black pepper, or seafood seasoning blend
• 4 6 ounces skinless salmon fillets, cut into chunks
• 2 cloves garlic, grated or pasted
• 2 scallions, chopped
• A few shiso leaves or a small handful cilantro leaves
• A handful gluten free breadcrumbs
• 1 tablespoon vegetable oil
• 4 large lettuce leaves for wrapping
• Lettuce, tomato and red onion, for topping

Details

Adapted from rachaelraymag.com

Preparation

Step 1

Directions

1. Preheat the oven to 375 degrees . Bake the bacon on a broiler pan or rack-lined rimmed baking sheet until crisp, 18 to 20 minutes.

2. Meanwhile, in a bowl, mix the mayo, chives, tamari, ketchup, relish, sriracha, sea salt and black pepper (or seafood seasoning blend).

3. Using a food processor, pulse the salmon until finely-chopped; transfer to a bowl. Add 1/4 cup of the special sauce, the ginger, garlic, scallions, shiso and cracker crumbs; season with sea salt and black pepper (or seafood seasoning blend). Form into four 1-inch-thick patties.
4. In a large skillet or griddle pan, heat the oil. Add the patties and cook, turning once, for 10 minutes for medium-rare.

5. Place the burgers on the lettuce leavesand top with the bacon, lettuce, tomato and onion. Spread the roll tops with the remaining special sauce and place on the burgers.