Asian Style Salmon Burgers Recipes

ASIAN BURGERS

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into eight patties., In two large skillets, cook burgers in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 160°., Meanwhile, combine mayonnaise and wasabi; spread over buns. Serve burgers on buns with cabbage.

JOOLS' ASIAN-STYLE SALMON

Steps:

• For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime.
• Next, add the soy, juice from half the lime, the honey and oil and mix together well.
• Preheat the grill to medium and line a baking tray with tin foil.
• Check that there aren't any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.
• Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don't push the pieces too tightly together, then place onto the tray.
• Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.
• Toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool.
• Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate.
• Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens and brown rice or noodles.

ASIAN BARBECUE BURGERS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty.
• Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side.

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW

Steps:

• Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
• Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
• Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
• Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
• It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
• Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.

SIMPLE ZESTY ASIAN SALMON BURGERS

Steps:

• Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
• Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
• Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

ASIAN SALMON BURGERS WITH WASABI MAYONNAISE

Steps:

• 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 chunky puree. It should still have pebble sized pieces (about ¼-inch) in it.
• Scrape this 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 chill for 1-8 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 manoeuver 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 fried all of the salmon burgers.
• 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 flavour.
• 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.

ASIAN SALMON BURGERS

Steps:

• Heat oven to 400°F.
• In food processor, place salmon, gingerroot and green onions. Cover; pulse several times until mixture comes together. Empty contents into large bowl. Add bread crumbs and soy sauce; mix with hands. Shape mixture into 4 patties, 1/2 to 3/4 inch thick.
• Heat 10-inch ovenproof skillet or grill pan over medium-high heat. Add 1 tablespoon oil and the patties. Cook 3 minutes; turn patties, and transfer pan to oven.
• Bake 8 to 10 minutes or until cooked through. Meanwhile, mix Aioli ingredients in small bowl. Serve each burger in a lettuce wrap topped with 2 tablespoons aioli and several slices avocado.

ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON PUMPERNICKEL

Steps:

• With a Japanese rotary slicer (see note this page) cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.
• In another bowl whisk together egg white, soy sauce, and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor purée 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.
• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices.