Prepare the topping: Place mayonnaise, pickled ginger and wasabi into a small bowl and stir together until combined. Taste, then add more wasabi if desired. Cover and refrigerate until use.
Prepare the burgers: Place all of the ingredients for the burgers into a medium-sized bowl and stir together. Bring the mixture together by hand and divide into either 4 x 8oz. burgers or 8 x 4oz. sliders. Place burgers onto a parchment-lined baking sheet, cover and refrigerate for at least 30 minutes.
Cook the burgers: Preheat barbecue to 450°F. For 4oz. sliders: place onto grill, close lid and cook for 2½ minutes. Flip and cook for an additional 2 minutes. For 8oz. burgers: place onto grill, close lid and cook for 3 minutes. Flip and cook for an additional 3 minutes.
To serve: Place a piece of curly lettuce on each bun, then top with burgers or sliders. Brush the burger tops with soy sauce and sprinkle with sesame seeds. Add a generous dollop of the ginger-wasabi mayo and gently spread it out across the burger. Add cucumber slices, then the top of the bun. Serve immediately.
Grilled Salmon Burgers
Ingredients
For the burgers:
2 pounds Atlantic salmon, skinned and chopped
4 scallions, finely chopped
½ of a jalapeño pepper, finely diced
1 tablespoon fresh ginger, grated
1 tablespoon sesame seeds
2 eggs
juice from half a lime
1 tablespoon soy sauce
1½ cups panko breadcrumbs
For the topping:
¾ cup mayonnaise
1 tablespoon pickled ginger, finely diced
1 teaspoon wasabi, more to taste
To serve:
4 or 8 hamburger or slider buns
curly lettuce
soy sauce
sliced cucumber
Directions
Prepare the topping: Place mayonnaise, pickled ginger and wasabi into a small bowl and stir together until combined. Taste, then add more wasabi if desired. Cover and refrigerate until use.
Prepare the burgers: Place all of the ingredients for the burgers into a medium-sized bowl and stir together. Bring the mixture together by hand and divide into either 4 x 8oz. burgers or 8 x 4oz. sliders. Place burgers onto a parchment-lined baking sheet, cover and refrigerate for at least 30 minutes.
Cook the burgers: Preheat barbecue to 450°F. For 4oz. sliders: place onto grill, close lid and cook for 2½ minutes. Flip and cook for an additional 2 minutes. For 8oz. burgers: place onto grill, close lid and cook for 3 minutes. Flip and cook for an additional 3 minutes.
To serve: Place a piece of curly lettuce on each bun, then top with burgers or sliders. Brush the burger tops with soy sauce and sprinkle with sesame seeds. Add a generous dollop of the ginger-wasabi mayo and gently spread it out across the burger. Add cucumber slices, then the top of the bun. Serve immediately.
Grilled Salmon Burgers
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Handmade burgers flavoured with ginger, green onion, jalapeño and panko topped with wasabi mayo…
The homemade, handmade GRILLED SALMON BURGERS are perfect!
Our recipe for GRILLED SALMON BURGERS is surprisingly easy to prepare. Chop up this favourite fresh fish and boost the flavours with a few key ingredients. Then, form the patties and grill them to perfection. What could be more perfect?
We set out to create a burger recipe for all the pescatarians out there, with the end goal being burgers that were bursting with memorable flavours. It was also important that they held their shape when cooking, and also stayed moist and tender. Judging by the compliments we received from our recipe testers, we achieved all of that and then some.
Here’s why this recipe is the only recipe for GRILLED SALMON BURGERS you’ll ever need:
FRESH SALMON
The most important ingredient in this recipe is fresh salmon. Before the fishmonger wraps up your order, ask him or her to remove those troublesome pin bones. Pin bones are not attached to the skeleton of the salmon and in essence float within the flesh. Because you’ll be chopping the fish by hand, best to have a professional remove them for you – saves you a bunch of time and frustration.
CHOPPING THE SALMON
I make a point of explaining in the video that chopping the fish by hand is the only way to go. Although you may be tempted to use a food processor, don’t. The goal is to make these burgers with small, varied sizes of chopped salmon. This helps them stick together and further prevents them from falling apart on the barbecue.
SECRET AGENTS
The two binding agents for these SALMON BURGERS are panko breadcrumbs and egg. The panko soaks up any excess moisture while the eggs help keep the burgers together as they cook. These two ingredients are the secrets of success for the recipe.
ASIAN FLAVOURS
I was heading up to the cottage munching on a take-out container of salmon sushi when it hit me – I want SALMON BURGERS to taste like this! This recipe captures the flavour of spiced-up salmon, boosted with pickled ginger, wasabi and mayo. The result is something wickedly delicious. Click HERE to watch a short video about our wonderful WASABI MAYONNAISE.
CHILLING
Please follow the important step of refrigerating your prepared salmon burgers for at least 30 minutes before you barbecue them. This helps them “keep it together” when they hit the grill.
COOK TIMES
We tested this recipe three times and settled on the following cook times for a preheated 450°F grill: for 8oz. burgers, place them onto the barbecue, close the lid and cook undisturbed for 3 minutes. Flip them and cook for an additional 3 minutes. When making smaller, 4oz. slider-sized patties, cook for 2½ minutes, flip and cook for an additional 2 minutes. A great way of testing for doneness without cutting into them as they cook is to press down on the centre of the burger. If it feels nice and firm, you’re done, or should I say, they are!
SERVING & TOPPINGS
I like serving the burgers on my favourite hamburger and slider buns. Use whichever ones you like best. Before adding the toppings I’ve listed below, brush the burgers with soy sauce and sprinkle of sesame seeds – nice touch!
Combining a favourite store-bought mayonnaise with chopped pickled ginger and wasabi delivers a welcome, punchy flavour boost. I did reduce the amount of wasabi used in this recipe so that it’s pleasing to all, but I always add more to taste. Adding a few slices of cucumber to these burgers is unexpected but oh so right.
One final comment on these burgers – do as I do and hold back from presenting them with ketchup and mustard. Why mess around with perfection?!
Prepare the topping: Place mayonnaise, pickled ginger and wasabi into a small bowl and stir together until combined. Taste, then add more wasabi if desired. Cover and refrigerate until use.
Prepare the burgers: Place all of the ingredients for the burgers into a medium-sized bowl and stir together. Bring the mixture together by hand and divide into either 4 x 8oz. burgers or 8 x 4oz. sliders. Place burgers onto a parchment-lined baking sheet, cover and refrigerate for at least 30 minutes.
Cook the burgers: Preheat barbecue to 450°F. For 4oz. sliders: place onto grill, close lid and cook for 2½ minutes. Flip and cook for an additional 2 minutes. For 8oz. burgers: place onto grill, close lid and cook for 3 minutes. Flip and cook for an additional 3 minutes.
To serve: Place a piece of curly lettuce on each bun, then top with burgers or sliders. Brush the burger tops with soy sauce and sprinkle with sesame seeds. Add a generous dollop of the ginger-wasabi mayo and gently spread it out across the burger. Add cucumber slices, then the top of the bun. Serve immediately.
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