Simple Zesty Asian Salmon Burgers

  3.5 – 2 reviews  

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

  1. 2 (14.75 ounce) cans salmon
  2. ½ red bell pepper, minced
  3. ¼ cup minced sweet onion
  4. ¾ cup bread crumbs
  5. 2 eggs, slightly beaten
  6. 1 tablespoon soy sauce
  7. 2 teaspoons Sriracha hot sauce
  8. 2 teaspoons ground ginger
  9. 1 teaspoon sesame oil
  10. 1 teaspoon dried mustard powder
  11. 1 teaspoon garlic powder
  12. 1 tablespoon vegetable oil
  13. 1 teaspoon sesame oil

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Try to cut the red bell pepper and the onion as small as possible.
  5. 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

Kimberly Silva
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.
Rhonda Simmons
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.

 

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