Asian Salmon Burger with Sriracha Slaw
We couldn’t finish burger week without a seafood burger. This Asian inspired burger is perfect for grilling season. It is hearty enough to be satisfying, but light enough to leave you ready to throw on your swimsuit and jump in the pool this summer. I figured since this is a summer recipe, a bun wouldn’t be the right vessel. I decided on seedy sesame crackers which are strong enough to hold the burger and stay together while you finish the whole thing and light enough to let the burger and slaw shine through. The brand I used is Engine 2 Plant Strong. Lastly, we top the Asian salmon burger with spicy, creamy cabbage with fresh cilantro and tangy lime juice to add balance and brightness. I hope you have enjoyed burger week as much as I have enjoyed creating (and tasting) these recipes to share with you. You now have five fantastic burger recipes to impress your guests this grilling season. As always, use the recipes as a blueprint to inspire you and make them your own!
Ingredients
- 1.5 lb salmon, finely chopped
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 2 tbsp green onion, thinly sliced
- 5 tbsp panko bread crumbs or regular bread crumbs
- 1/2 tsp black pepper
- 1 egg, beaten
- 1 cup purple cabbage, shredded
- 2 tbsp lime juice
- 1 handful cilantro, chopped
- 1/4 c mayonnaise
- 2 tbsp sriracha sauce
- 4 large sesame crackers
- 1 tbsp olive oil
Instructions
- Combine salmon, egg, panko breadcrumbs, green onion, ginger, and garlic. Mix well.
- Preheat grill or flattop to medium heat. Coat with 1 tbsp olive oil, if applicable. If using a grill, burgers can be cooked on wooden grilling planks or high heat safe pan.
- Form into patties.
- Place on pan or flattop. Cook for 5-6 minutes. Carefully flip and cook 5-6 minutes longer.
- Combine cabbage, cilantro, mayonnaise, lime juice and Sriracha. Mix well.
- Place salmon burger on wonton and top with spicy slaw.
