Asian Salmon Burgers with Miso "Ketchup"

Asian Salmon Burgers with Miso "Ketchup"

Serves 6
Top these tasty burgers with sliced tomatoes or cucumbers, pickled ginger, grated daikon radish or spicy arugula.
Ingredients: 
  • 1 1/4 pound salmon fillet, skin and pinbones removed, fish finely chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons hoisin sauce
  • 1 teaspoon cayenne pepper
  • 1 egg, beaten
  • 1/2 cup dry bread crumbs
  • Miso Ketchup
  • 6 tablespoons toasted sesame seeds
  • 2 tablespoons white miso
  • 6 tablespoons mirin
  • 2 tablespoons reduced-sodium soy sauce
  • Salmon Burgers
  • 6 whole grain hamburger buns
  • Canola spray oil
  • For serving
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Method: 
To make burgers, in a large bowl, combine salmon, garlic, mustard, tarragon, hoisin sauce, cayenne pepper, egg and bread crumbs and gently knead until well combined. Form mixture into 6 equal patties. Cover and refrigerate for at least 1 hour or up to 1 day.

To make ketchup, grind sesame seeds in a spice grinder. In a bowl, whisk together miso, mirin, soy sauce and ground sesame seeds until well blended. Set aside. (Refrigerate in an airtight container for up to 3 days.)

Prepare a grill for medium heat cooking. Remove salmon burgers from the refrigerator. Lightly coat burgers on both sides with spray oil. Grill burgers for 2 to 3 minutes, then flip and grill for 2 to 3 minutes more. Flip burgers again and grill until cooked through, 4 to 5 minutes more. Serve on whole grain buns with miso ketchup.
Nutritional Info: 
Per Serving: Serving size: 1 burger, 540 calories (130 from fat), 15g total fat, 1.5g saturated fat, 80mg cholesterol, 970mg sodium, 64g carbohydrates, (3 g dietary fiber, 7g sugar), 32g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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