Asian Salmon Burgers with Miso Ketchup

Asian Salmon Burgers with Miso Ketchup

Makes 4 to 6 burgers
Top these tasty burgers with sliced tomatoes or cucumbers, pickled ginger, grated daikon radish or frisee.
  • 1 1/4 pound salmon, 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 breadcrumbs
  • Miso Ketchup
  • 6 tablespoons toasted sesame seeds
  • 2 tablespoons white miso
  • 6 tablespoons mirin
  • 2 tablespoons shoyu
  • Canola spray oil
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Prepare burgers: mix salmon, garlic, mustard, tarragon, hoisin, cayenne pepper, egg, and breadcrumbs in a bowl and gently knead together until well combined. Form approximately 1/4 pound balls and then flatten into patties. Refrigerate patties for at least 1 hour (or up to 1 day).

Prepare the ketchup: grind sesame seeds in a spice grinder. Combine miso, mirin, and shoyu in a bowl and whisk together until well mixed. Set aside.

Prepare a grill for medium heat cooking. Remove salmon from the refrigerator, spray with cooking oil and season with salt and pepper. Place salmon on the grill in  and cook for 2 to 3 minutes, then turn and cook an additional 2 to 3 minutes. Flip burgers and cook an additional 4 to 5 minutes or until cooked through. Serve on whole-grain buns with miso ketchup.
Nutritional Info: 
Per Serving: 350 calories (100 from fat), 12g total fat, 1.5g saturated fat, 120mg cholesterol, 940mg sodium, 24g carbohydrates, 29g 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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