Salmon Burgers

By awright0511

Ingredients

• 1 lb. fresh salmon fillet, skinned and cut into 1-inch chunks
• 3/4 cup panko (Japanese-style bread crumbs)
• 2 green onions, thinly sliced
• 2 Tbsp. snipped fresh cilantro
• 2 tsp. grated fresh ginger
• 1 clove garlic, minced
• 2 eggs, lightly beaten
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. lemon juice
• 2 Tbsp. vegetable oil
• 1 recipe Lime Mayonnaise
• Sandwich buns and leaf lettuce (optional)

Details

Servings 4

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 overprocess); 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 (160 degrees F). Serve with Lime Mayonnaise on buns with lettuce.
Lime Mayonnaise:In a bowl stir together 1/4 cup mayonnaise, 2 Tbsp. minced red onion, and 2 tsp. lime juice. Refrigerate until ready to serve.