Japanese-Style Salmon Burger

Prep time: 10min

Total time: 30min

Serves: 4

Ingredients
Nutritional Information

1 lb

skinless salmon fillets, cut into chunks

500 g

egg

1 cup

fresh breadcrumbs

250 mL

⅓ cup

mayonnaise, divided

75 mL

2 tbsp

soy sauce

30 mL

green onions, finely chopped

4 tsp

finely chopped pickled ginger

20 mL

1 tsp

wasabi paste

5 mL

vegetable oil for brushing

gourmet buns, split

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

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.
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).
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.