Japanese-Style Salmon Burger

Prep time: 10min
Total time: 30min
Serves: 4
1 lb
skinless salmon fillets, cut into chunks
500 g
1
egg
1 cup
fresh breadcrumbs
250 mL
⅓ cup
mayonnaise, divided
75 mL
2 tbsp
soy sauce
30 mL
2
green onions, finely chopped
4 tsp
finely chopped pickled ginger
20 mL
1 tsp
wasabi paste
5 mL
vegetable oil for brushing
2
gourmet buns, split
12
cucumber slices
½ tsp
black or white sesame seeds
Per serving (¼ of the recipe):
calories
480
fat
25 g
saturated fat
4 g
carbs
34 g
sugar
5 g
protein
30 g
cholestrol
115 mg
fibre
1 g
sodium
940 mg

Directions

  1. Add salmon, egg, breadcrumbs, 1 tbsp (15 mL) mayonnaise and soy sauce to food processor; pulse just until finely chopped. Transfer to bowl. Stir in green onions. Divide into 4 portions. Form into ¾-in. (2-cm) thick patties. Cover and chill 10 min., or up to 1 day, to firm up.

  2. Meanwhile, in small bowl, stir remaining mayonnaise with pickled ginger and wasabi. Set aside. Brush chilled patties with oil and place on grill preheated to medium-high. Cook 5 to 6 min. per side ,or until instant-read thermometer inserted through side into centre reads 158°F (70°C).

  3. Grill split buns 1 to 2 min. per side, until lightly toasted. To arrange open-face burgers, plate bun halves cut-sides up; top with cucumber slices, patties, ginger-wasabi mayonnaise and sesame seeds.