45 min
Asian Salmon Burgers
Recipe GLPR8aa523861f5f77
Delicious pan-seared and oven-baked salmon burgers infused with ginger, garlic, and Asian flavors. These patties are coated in crispy panko breadcrumbs and brushed with hoisin sauce, then served on toasted buns with fresh lettuce and tomato. Cooked through to a safe internal temperature of 165°F.
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Ingredients
1 lb salmon filet, minced into small pieces
1 large egg, beaten
1 teaspoon fresh ginger, finely grated
1 teaspoon garlic, minced with a garlic press
1 tablespoon soy sauce
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 cup panko breadcrumbs, divided
1/4 cup red onion, minced
Oil for pan-frying
2 tablespoons additional hoisin sauce for brushing
4 burger buns
Fresh lettuce leaves
Tomato slices
Mayonnaise
Directions
In a small bowl, whisk together the beaten egg, grated ginger, minced garlic, soy sauce, 2 tablespoons of hoisin sauce, and sesame oil until well combined.
In a large bowl, combine the minced salmon, minced red onion, and 1/4 cup of the panko breadcrumbs. Reserve the remaining 3/4 cup panko in a shallow bowl for dredging.
Pour the egg and hoisin mixture into the salmon mixture and gently fold together until just combined; do not overmix.
Divide the mixture into 4 equal portions and shape each into a burger patty about 3/4 inch thick. Working with one patty at a time, carefully coat both sides in the reserved panko breadcrumbs, pressing gently so the coating adheres.
Place the breaded patties on a parchment-lined plate, cover with plastic wrap, and refrigerate for at least 1 hour, up to 4 hours.
Preheat your oven to 375°F.
Heat a thin layer of oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the burger patties in the pan, working in batches if needed to avoid crowding.
Pan-fry the first side for 2 minutes until golden brown, then carefully flip each patty and cook the second side for 1 minute.
Using a pastry brush, lightly brush the top of each burger with the additional 2 tablespoons of hoisin sauce.
Transfer the skillet to the preheated oven and bake for approximately 4-5 minutes, until the salmon reaches an internal temperature of 165°F when measured with a meat thermometer inserted into the thickest part of a patty.
Remove from the oven and let rest for 1-2 minutes. Serve each salmon burger on a toasted bun with fresh lettuce, tomato slices, and mayonnaise as desired.
