Salmon Burgers with Hoisin and Ginger

By RobinPD

Bon Appétit, July, 2002

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

Details

Servings 4

Preparation

Step 1

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.