These Asian-inspired salmon burgers are made with green onions, panko bread crumbs and pickled-ginger juice and topped with wasabi-spiked mayonnaise.
What You Need
Original recipe yields 1 serving
For Salmon Burgers
2 lb. salmon fillets, skinned and boned
1-3/4 cups panko bread crumbs, divided plus more if needed
1 bunch green onions, washed
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. pickling liquid from a jar of pickled ginger (Gari)
oil (canola, peanut, or vegetable) for pan frying
For Wasabi Mayonnaise
1/2 cup KRAFT Real Mayo Mayonnaise
1 to 3 Tbsp. wasabi paste, to taste
whole wheat hamburger bun s, toasted or tender lettuce leaves (like butter or red leaf lettuce) (optional)
Asian pickled carrot s (optional)
Japanese cucumber salad (optional)
pickled ginger (optional)
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Let's Make It
For Salmon Burgers:
Cut the salmon into 2-inch chunks and put into the bowl of a food processor fitted with a metal blade. Pulse until the fish is broken down into a chunky puree. It should still have pebble-sized pieces (about ¼-inch) in it. Scrape into a bowl.
Cut the root end from the green onions, slice in half lengthwise, turn them 90° and slice them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, mayonnaise, and pickled ginger liquid. Mix until uniform.
Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Cover with plastic wrap and refrigerate for 1 to 8 hours before cooking.
Pour the remaining panko bread crumbs onto a plate. Gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
Heat a large, heavy-bottomed skillet over medium-high heat. When it is very hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
Ease the panko crusted patties into the pan. A 12-inch pan should hold 4 patties at a time and still give you room to maneuver the spatula when it comes time to flip them. Cook for 5 minutes, or until the first side is deep golden brown. Carefully flip the patties using a wide spatula. Be cautious because the oil will want to splatter. Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel-lined plate or platter. Add another tablespoon of oil to the pan and repeat until you have fried all of the salmon burgers.
For Wasabi Mayonnaise:
Put the mayonnaise in a small bowl and use a fork or small whisk to stir in the wasabi paste, starting with 1 tablespoon. Taste the mayonnaise and adjust with more wasabi if you want a stronger flavor.
To Serve the Salmon Burgers:
If you’re watching how much bread you eat, serve the Salmon Burgers on a tender lettuce leaf topped with a dollop of the Wasabi Mayonnaise and any other optional toppings you’d like. If you want to eat it burger-style, put a patty on top of a toasted whole wheat bun, spread some wasabi mayonnaise over the burger and top as desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.