Salmon Burgers With Hoisin And Ginger

Salmon Burgers With Hoisin And Ginger

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound skinless boneless salmon fillet cut 1" pieces

  • ¼

    cup fresh cilantro leaves

  • 2

    tablespoons hoisin sauce

  • 2

    tablespoons mayonnaise

  • ¼

    cup chopped green onions

  • 2

    teaspoons minced peeled fresh ginger

  • 1

    garlic clove minced

  • ¾

    teaspoon salt

  • ½

    teaspoon freshly-ground black pepper

  • teaspoons oriental sesame oil

  • 4

    large sesame-seed hamburger buns

  • Additional hoisin sauce

  • Additional mayonnaise

  • 8

    butter lettuce leaves


Place first 4 ingredients in processor. Using on/off turns, blend until coarsely ground. Transfer mixture to medium bowl. Mix in next 5 ingredients. Form into four 1/2-inch-thick patties. Cover; refrigerate at least 1 hour and up to 4 hours. Heat oil in large nonstick skillet over medium heat. Sauté patties until fish is cooked through, about 3 minutes per side. Meanwhile, toast hamburger buns. Spread bottom halves of buns with additional hoisin. Spread top halves with additional mayonnaise. Transfer burgers to bottom halves of bun; top each with 2 lettuce leaves and top half of bun. This recipe yields 4 servings.


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