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Teriyaki Salmon Burgers


  • Author: Brittany Mullins
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 minutes
  • Yield: 4

Description

These fresh salmon burgers are such a delicious and easy summer meal. Top your burger with Sriracha mayo and avocado slices for added creaminess and a hint of spice! Can be served with a bun or lettuce wrap.


Ingredients

Salmon Burgers:

  • 1 Tablespoon reduced-sodium tamari (or soy sauce)
  • 1 teaspoon Sriracha
  • 1 teaspoon honey
  • 1 teaspoon toasted sesame oil
  • 1 clove minced garlic
  • 1/2 teaspoon grated fresh ginger
  • 1 pound salmon fillet, skin and bones removed
  • 2 scallions, finely chopped
  • 1 egg, lightly beaten
  • 4 gluten-free burger buns (optional)
  • 3 Tablespoons avocado mayo
  • 1 teaspoon Sriracha
  • 1 avocado, sliced
  • 1/4 red onion, sliced
  • fresh cilantro, chopped

Sparkling Grape Spritzer:

  • Kroger or Simple Truth sparkling water (I like the sparkling lime mineral water)
  • 1/2 cup frozen grapes, halved
  • fresh lime, for garnish

Instructions

  1. Add tamari, Sriracha, honey, sesame oil, garlic and ginger to a small bowl and whisk to combine. Set aside. In another small bowl combine mayo and 1 teaspoon of Sriracha to use a sauce for your burgers.
  2. Chop salmon into pieces that are about 1/4 inch thick using a chef’s knife.
  3. Transfer chopped salmon into to a large bowl. Add scallions, egg and tamari mixture to the salmon and toss to combine.
  4. Form the mixture into 4 patties using your hands. Don’t worry that the mixture is moist and loose, it will hold together once the first side is cooked.
  5. Coat a large nonstick skillet with cooking spray. Turn heat to medium and allow pan to heat up for about 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 2-3 more minutes. If you decide you want to try grilling the salmon burgers, I highly recommend using a grill pan as I’m not sure how well they would hold up on a grated grill.
  6. Serve immediately with Sriracha mayo, avocado slices, red onion and a few pieces of chopped cilantro. Use a burger bun (gluten-free, if needed) or skip the bun all together and use a lettuce wrap instead.
  7. To make the sparkling grape spritzer: Add ice and sparkling water to four glasses, place a few frozen grapes in each glass and garnish with a lime wedge.

Notes

When buying the fresh salmon, ask an attendant in the fish department to skin and de-bone it for you. If that’s not possible, here’s how to skin a salmon fillet at home: Place it on a cutting board, skin side down. Sprinkle one end of the salmon with salt to make the fish less slippery or use a paper towel. Hold the salted end of the fish and use a sharp knife to cut between the flesh and the skin slowly until the fish pulls away from the skin.

Nutrition

  • Serving Size: 1 burger without bun
  • Calories: 298kcal
  • Sugar: 3g
  • Fat: 19g
  • Saturated Fat: 1g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 27g