This recipe captures the flavour of spiced-up salmon, boosted with pickled ginger, wasabi and mayo. The result is something wickedly delicious.
Ingredients & Amounts
For the burgers:
2 pounds of Atlantic salmon, skinned and chopped
4 scallions, finely chopped
½ of a jalapeño pepper, finely diced
1 tablespoon of fresh ginger, grated
1 tablespoon of sesame seeds
juice from half a lime
1 tablespoon of soy sauce
1½ cups of panko breadcrumbs
For the topping:
¾ of a cup of mayonnaise
1 tablespoon of pickled ginger, finely diced
1 teaspoon of wasabi, more to taste
1. Prepare the topping: Place mayonnaise, pickled ginger and wasabi into a small bowl and stir together until combined. Taste, then add more wasabi if desired. Cover and refrigerate until use.
2. Prepare the burgers: Place all of the ingredients for the burgers into a medium-sized bowl and stir together. Bring the mixture together by hand and divide into either 4 x 8oz. burgers or 8 x 4oz. sliders. Place burgers onto a parchment-lined baking sheet, cover and refrigerate for at least 30 minutes.
3. Cook the burgers: Preheat barbecue to 450°F. For 4oz. sliders: place onto grill, close lid and cook for 2½ minutes. Flip and cook for an additional 2 minutes. For 8oz. burgers: place onto grill, close lid and cook for 3 minutes. Flip and cook for an additional 3 minutes.
4. To serve: Place a piece of curly lettuce on each bun, then top with burgers or sliders. Brush the burger tops with soy sauce and sprinkle with sesame seeds. Add a generous dollop of the ginger-wasabi mayo and gently spread it out across the burger. Add cucumber slices, then the top of the bun.
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