- 2 T chopped fresh chopped ginger
2 cloves garlic
1 T reduced-sodium soy sauce
2 T hoisin sauce (plus more to top the burgers, if desired)
2 T reduced-fat mayonnaise
1/2 cup carrot puree
1/4 teaspoon salt
2 pounds wild salmon, pin bones and skin removed, cut into 1-inch pieces
1 teaspoon olive oil
6 whole wheat hamburger buns
Lettuce, sliced tomato for garnish (optional)
Put the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayonnaise, carrot puree, salt, and salmon. Pulse until the ingredients are combined and begin to hold together.
Form the salmon mixture into 6 patties (the mixture will be very soft). Refrigerate for at least 1 hour to firm them up.
In a heavy-bottomed skillet over medium heat, brown the burgers in the olive oil, approximately 2-3 minutes per side. Serve on toasted buns spread with hoisin sauce and top with lettuce and tomatoes, if desired.
- Main Dishes, Fish
- North American