Salmon Burgers with Spicy Hoisin Mayo + VIDEO
Pickled cucumbers and cilantro leaves give these Salmon Burgers with Spicy Hoisin Mayo crunch and an herby freshness. They are absolutely the most flavorful fish burgers you could expect to enjoy. You are going to love these.
I’ve been dreaming about these burgers ever since the men in my household brought home 36 pounds of fresh caught Chinook Salmon. We have mostly enjoyed the salmon baked and grilled, but it was time to make something different.
Fresh salmon in the Pacific Northwest is pretty much a given. I have a freezer full of salmon, so much so I have to get creative with it. I love making Cheesy Hot Salmon Dip as an appetizer and smoking salmon has also become an obsession, just so I can put together this Smoked Salmon Brunch Taco Bar. Both the dip and taco bar are perfect for brunch.
INGREDIENTS
CUCUMBER PICKLING
1/3 cup water
1/4 cup cider vinegar
2 teaspoons sugar
1 teaspoon garlic, crushed
1/2 teaspoon freshly grated ginger root
1/2 teaspoon red pepper flakes
25-30 thinly sliced English cucumber slices
PATTIES
3/4 cup panko (Japanese breadcrumbs)
1/3 cup thinly sliced green onions
2 Tablespoons chopped fresh cilantro
1 Tablespoon low-sodium soy sauce
2 teaspoons freshly grated ginger root
2 teaspoons lime zest
1-1-1/4 pound skinless wild fresh or frozen salmon fillet, finely chopped
1 large egg
2 Tablespoons vegetable oil
freshly squeezed lemon juice
4 sesame seed hamburger buns
cilantro leaves
HOISIN MAYO
For full recipes please see : noblepig.com
I’ve been dreaming about these burgers ever since the men in my household brought home 36 pounds of fresh caught Chinook Salmon. We have mostly enjoyed the salmon baked and grilled, but it was time to make something different.
Fresh salmon in the Pacific Northwest is pretty much a given. I have a freezer full of salmon, so much so I have to get creative with it. I love making Cheesy Hot Salmon Dip as an appetizer and smoking salmon has also become an obsession, just so I can put together this Smoked Salmon Brunch Taco Bar. Both the dip and taco bar are perfect for brunch.
INGREDIENTS
CUCUMBER PICKLING
1/3 cup water
1/4 cup cider vinegar
2 teaspoons sugar
1 teaspoon garlic, crushed
1/2 teaspoon freshly grated ginger root
1/2 teaspoon red pepper flakes
25-30 thinly sliced English cucumber slices
PATTIES
3/4 cup panko (Japanese breadcrumbs)
1/3 cup thinly sliced green onions
2 Tablespoons chopped fresh cilantro
1 Tablespoon low-sodium soy sauce
2 teaspoons freshly grated ginger root
2 teaspoons lime zest
1-1-1/4 pound skinless wild fresh or frozen salmon fillet, finely chopped
1 large egg
2 Tablespoons vegetable oil
freshly squeezed lemon juice
4 sesame seed hamburger buns
cilantro leaves
HOISIN MAYO
- 3 Tablespoons mayonnaise
- 1 Tablespoon hoisin sauce
- 1 Tablespoon. Set aside.
- For the patties, combine panko, green onions, cilantro, soy sauce, ginger, lime zest, salmon and egg in a large bowl. Divide the mixture into 4 equal parts, gently shaping each into a 1/2" thick patty. Press a thumb-sized indentation in the center of each patty. (If your patties are not staying together, most likely the fish is not chopped finely enough. Dump the whole mixture onto a cutting board and chop some more.)
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For full recipes please see : noblepig.com
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