Description
Easy and affordable, this is great to fix when your family is craving a specialty-type burger. Prepared with canned salmon, this recipe offers an easy way to add an Asian twist to a burger with just a hint of spice. Add more ginger or Sriracha for a bigger kick. Serve with mixed fresh cut fruit such as cantaloupe, strawberries, and blueberries.
Ingredients
- 2 (14.75 ounce) cans salmon
- ½ red bell pepper, minced
- ¼ cup minced sweet onion
- ¾ cup bread crumbs
- 2 eggs, slightly beaten
- 1 tablespoon soy sauce
- 2 teaspoons Sriracha hot sauce
- 2 teaspoons ground ginger
- 1 teaspoon sesame oil
- 1 teaspoon dried mustard powder
- 1 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
Instructions
- Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained
- about 10 minutes. Discard juice and transfer salmon to a large bowl.
- Mix bell pepper and onion into the salmon. Add bread crumbs
- eggs
- soy sauce
- Sriracha
- ginger
- 1 teaspoon sesame oil
- mustard powder
- and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator
- 1 hour to overnight.
- Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet
- reduce heat to medium
- and cook
- turning just once
- until well browned
- 7 to 9 minutes per side. Place cooked burgers on a serving platter.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr 40 mins
Servings: 5