When your family wants a speciality burger, this is a terrific recipe to make because it’s quick and inexpensive. This dish, which is made using canned salmon, provides a simple method for giving burgers a little spicy Asian flair. For a stronger kick, increase the ginger or Sriracha. Serve with a variety of fresh fruit, such as strawberries, blueberries, and cantaloupe.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 5 |
| Yield: | 5 burgers |
Ingredients
- 2 (14.75 ounce) cans salmon
- ½ red bell pepper, minced
- ¼ cup minced sweet onion
- ¾ cup bread crumbs
- 2 eggs, slightly beaten
- 1 tablespoon soy sauce
- 2 teaspoons Sriracha hot sauce
- 2 teaspoons ground ginger
- 1 teaspoon sesame oil
- 1 teaspoon dried mustard powder
- 1 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
Instructions
- 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.
- 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.
- 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
| Calories | 380 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 1 g |
| Protein | 41 g |
| Saturated Fat | 4 g |
| Sodium | 1220 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and loved the flavor of these but even after 5 hours of refrigeration they were too wet and fell apart on the first flip. I managed to save 2 of the burgers but the rest were crumbles that made a nice salad the next day for the record. I recommend reducing the egg to 1 egg and cutting back on the oil. Potential but needs tweaked.
Did not find them especially “zesty,” or “Asian,” but I find it hard to direct the flavor of salmon. They were still good, and we felt very healthy eating them with a shredded vegetable salad and an Asian-inspired dressing. I did not fry these, but convection baked them.