Salmon Burgers with Hoisin and Ginger

Bon Appétit, July, 2002

Photo by Robin D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound skinless boneless salmon fillet, cut into 1-inch pieces

  • 1/4

    cup fresh cilantro leaves

  • 2

    tablespoons hoisin sauce

  • 2

    tablespoons mayonnaise

  • 1/4

    cup chopped green onions

  • 2

    teaspoons minced peeled fresh ginger

  • 1

    garlic clove, minced

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon ground black pepper

  • 2 1/2

    teaspoons oriental sesame oil

  • 4

    large sesame-seed hamburger buns

  • Additional hoisin sauce

  • Additional mayonnaise

  • 8

    butter lettuce leaves

Directions

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.

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