Here is a healthful alternative to traditional beef burgers. Packed with ginger, garlic, green onions, and cilantro, these salmon burgers are light, juicy, and look gorgeous on a toasted bun smeared with the green onion–soy mayonnaise. The recipe calls for grilling the burgers, but on a rainy or cold day, they can be panfried with a little oil, browning up beautifully. However, when the salmon burgers are grilled, they have an added smoky flavor and great-looking grill marks. In the summer, make these for a backyard barbecue. The recipe can be easily doubled or tripled for a crowd, and all the prep can be done ahead. The salmon mixture can also be turned into cocktail food by rolling small-meatball-size nuggets and serving the flavored mayonnaise as a dipping sauce.
Serves 4
1/2 cup [120 ml] mayonnaise
1 green onion, including green tops, quartered lengthwise and thinly sliced crosswise
2 tsp soy sauce
1 tsp fresh lemon juice
One 11/2-lb [680-g] salmon fillet, skin and pin bones removed, cut into 1-in [2.5-cm] pieces
2 Tbsp chopped fresh cilantro
1 Tbsp peeled and minced fresh ginger
1 Tbsp minced garlic
2 green onions, including 2 in [5 cm] of green tops, halved lengthwise and thinly sliced crosswise
2 Tbsp soy sauce
11/2 Tbsp fresh lemon juice
1 tsp fine sea salt
1/2 cup [50 g] cracker meal
2 large eggs, lightly beaten
2 Tbsp grapeseed or other neutral oil
4 sesame hamburger buns, split
4 lettuce leaves
1TO MAKE THE MAYONNAISE: In a small bowl, combine the mayonnaise, green onion, soy sauce, and lemon juice and mix well. Cover and refrigerate for up to 3 days.
2Put the salmon in a food processor and pulse until coarsely ground, stopping and scraping down the sides of the work bowl once or twice. (Watch carefully, as it’s easy to go from chopped salmon to a mashed paste in seconds.) Transfer the salmon to a medium bowl. Add the cilantro, ginger, garlic, green onions, soy sauce, lemon juice, and salt. Using a rubber spatula, mix until well blended. Stir in the cracker meal and then add the eggs, mixing well.
3Divide the salmon mixture into four equal portions. Shape each portion into a patty 1 in [2.5 cm] thick and place the patties on a plate. Cover and refrigerate for at least 20 minutes before grilling. (The patties can be prepared up to 8 hours ahead and refrigerated in a covered container.)
4Meanwhile, prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.
5When ready to grill, generously oil the grill grate. Brush the patties on both sides with the grapeseed oil. Place the patties directly over the fire and sear on one side, 3 to 4 minutes. Turn and sear on the second side until almost cooked through, 3 to 4 minutes longer. Place the buns, cut-side down, on the grill to toast during the last minute of grilling.
6Serve the salmon burgers on the toasted buns with the lettuce and flavored mayonnaise.
