Easy and affordable, this is great to fix when your family is craving a specialty-type burger. Prepared with canned salmon, this recipe offers an easy way to add an Asian twist to a burger with just a hint of spice. Add more ginger or Sriracha for a bigger kick. Serve with mixed fresh cut fruit such as cantaloupe, strawberries, and blueberries.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
5
Yield:
5 burgers
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.

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  • Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.

  • Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

Cook's Notes:

Try to cut the red bell pepper and the onion as small as possible.

Serve on lightly toasted hamburger buns with iceberg lettuce, sliced tomato, and sliced sweet onion. Or, place each burger on top of a bed of lettuce, sliced tomato, and onion, and add a squeeze of lemon to the top of the prepared burger. Set out honey mustard, mayonnaise, and lemon slices.

Nutrition Facts

380 calories; protein 40.5g; carbohydrates 14.8g; fat 16.7g; cholesterol 129.9mg; sodium 1220mg. Full Nutrition
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