Asian Salmon Burgers
- 1 small carrot, peeled
- ½ small seedless cucumber
- 2 tbsp (30 mL) rice vinegar
- 2 tbsp (30 ml) water
- 1 tbsp (15 mL) sugar
- ½ tsp (2 mL) salt
- 2 green onions, cut into thirds
- 1 lb (450 g) skinless salmon fillets, cut into chunks
- 1 1" (2.5 cm) piece peeled fresh gingerroot
- ¾ cup (175 mL) panko crumbs, divided
- 2 tbsp (30 mL) light mayonnaise
- 1 tbsp (15 mL) soy sauce
- 1 clove garlic, pressed
- 4 kaiser rolls with sesame seeds, split, toasted
- ⅓ cup (75 mL) light mayonnaise
- ½ tbsp (7 mL) wasabi paste
For the slaw, cut the carrot and cucumber in half crosswise, then cut into julienne strips with the Julienne Peeler to measure about ½ cup (125 mL) each. Place the julienned vegetables into a small bowl. Add the remaining slaw ingredients and toss to coat. Refrigerate until ready to use.
Prepare the grill for direct cooking over medium heat (350–400°F/180–200°C).
For the burgers, place the onions in a large bowl. Use the Salad Chopper to finely chop the onions. Add the salmon chunks and continue chopping into small pieces. Use the Microplane® Adjustable Fine Grater to grate the ginger to measure 1½ tsp (7 mL). Add the ginger to the bowl. Add ½ cup (125 mL) of panko crumbs, mayonnaise, soy sauce, and garlic, then mix well. Divide the salmon mixture into 4 portions.
Sprinkle the bottom of the Burger & Slider Press with ½ tbsp (7 mL) of panko crumbs. Add one portion of salmon mixture and sprinkle with an additional ½ tbsp (7 mL) of panko crumbs. Press and remove the patty, then repeat with the remaining panko crumbs and salmon mixture.
Drain the slaw. Mix the mayonnaise and wasabi paste in a small bowl until well blended. Refrigerate the slaw and mayonnaise until ready to use.
Grill the patties, covered, for 6–8 minutes, carefully flipping once, or until they're golden brown and grill marks appear.
Spread the mayo mixture on the buns and top with burgers and slaw.
- 4 burgers
1 servings of sandwich