Mini Pineapple-Teriyaki-Glazed Salmon Burgers with Avocado
Recipe GLPR1d113d4e45d698
Tender mini salmon patties topped with a vibrant pineapple-teriyaki glaze, fresh avocado, and caramelized pineapple chunks, served on toasted Hawaiian rolls with crisp watercress. These burgers are pan-seared to perfection and finished with a glossy, umami-rich sauce that balances sweetness and savory flavors in every bite.
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Ingredients
2 cups Light brown sugar
1½ cups Pineapple juice
1 cup Water
½ cup Teriyaki sauce
2 tablespoons Soy sauce
3 tablespoons Rice vinegar
½ small White onion, finely minced
4 medium cloves Garlic cloves, minced
2 teaspoons Fresh ginger, peeled and minced
1½ pounds Fresh raw salmon, skin and bones removed
2 tablespoons Mayonnaise
2 Scallions, white and light green parts, chopped
2 Hass avocados, pitted and peeled
Kosher salt
1¼ tablespoons Vegetable or canola oil
6 rings Fresh pineapple rings, quartered
Freshly ground black pepper
12 Hawaiian-style rolls, toasted
1½ cups Fresh watercress
Directions
In a medium saucepan, combine the brown sugar, pineapple juice, water, teriyaki sauce, soy sauce, and rice vinegar. Stir to combine. Add the minced onion, garlic, and ginger, mixing well. Bring the mixture to a boil over medium-high heat, stirring occasionally, then reduce to a simmer. Continue cooking for 15-20 minutes, until the glaze reduces and thickens to a syrupy consistency. Set aside to cool slightly.
While the glaze simmers, prepare the salmon patties. Cut the salmon into chunks and place in a food processor. Pulse until the salmon is finely chopped but not completely pureed. Transfer to a mixing bowl and add the mayonnaise and chopped scallions. Mix gently until just combined, being careful not to overwork the mixture. Divide into 12 equal portions and gently shape into small patties, about 2 inches in diameter and 1/2 inch thick. Season each patty on both sides with salt and pepper.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place 6 salmon patties in the pan without overcrowding. Cook for 3-4 minutes on the first side until golden brown. Flip gently and cook for another 3-4 minutes on the second side until the internal temperature reaches 145°F and the patties are cooked through. Transfer to a plate and repeat with the remaining oil and remaining 6 patties.
In the same skillet, add the quartered pineapple pieces and cook over medium-high heat for 2-3 minutes, stirring gently, until lightly caramelized and heated through. Pour 1/2 cup of the prepared glaze over the pineapple pieces and toss to coat. Remove from heat and keep warm.
Slice the avocados into thin pieces and lightly season with salt and pepper. To assemble the burgers, place a small amount of watercress on each toasted roll. Top with a salmon patty, followed by several avocado slices, then a generous portion of the glazed pineapple mixture. Drizzle additional glaze over the top if desired, and cap with the roll top. Serve immediately while warm.
