Asian-Style Salmon Burgers with Miso "Ketchup"
- 1 1/4 pound salmon fillet, skin and pinbones removed, fish finely chopped
- 3 cloves garlic, finely chopped
- 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 low-sodium soy sauce
- Salmon Burgers
- 6 whole grain hamburger buns
- Canola spray oil
- For serving
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.
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- 1 1/4 pound salmon fillet, skin and pinbones removed, fish finely chopped
- 3 cloves garlic, finely chopped
- 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 low-sodium soy sauce
- Salmon Burgers
- 6 whole grain hamburger buns
- Canola spray oil
- For serving