Asian Salmon Burgers


I have been trying hard to eat healthy this week. I feel like this week is the buffer between Thanksgiving and when all the holiday parties come at you in full force. This asian salmon with cabbage slaw is on heavy rotation these days, which is good because it is super tasty and really delicious.

Couple things about the recipe. First there is no binder in the salmon patty. I did that on purpose to make these really clean. They still cook exactly the same, only difference is that they are really soft when you form the patties. If you want feel free to add in 1/2 cup breadcrumbs to help bind them. Also fish sauce is your friend when it comes to seasoning the slaw. If you are a no -go on the fish sauce, swap out with soy sauce. Lastly, I have been making this into a salad and it is hearty and filling and I don't even miss that bun, Enjoy! 

Asian Salmon Burgers 

For the burger: 

  • 1 1/2 lb salmon, skin removed and cut into 2" cubes 
  • 1 Tbs. sesame oil
  • 2 Tbs. soy sauce 
  • handful of cilantro
  • 3 green onion, white part only chopped

For the slaw: 

  • 1 cup green cabbage, thinly chopped
  • 1 cup red cabbage, thinly chopped
  • 1 cup carrots, grated
  • 1/2 cucumber, thinly sliced
  • juice of 2 limes
  • 2 Tbs. sesame oil
  • 1 Tbs. sesame seeds
  • 1 Tbs. fish sauce, plus more to taste. 
  • 1/4 cup toasted cashews, chopped

Serve with Sriracha Mayo and hamburger buns

In the bowl of a food processor, add salmon, sesame oil, soy sauce, cilantro and green onion. Pulse to combine. Gently make 4 to 6 burger patties with the salmon. (The mixture will be soft but will firm up when cooked). Let the burgers chill in the frigerator for at least 30 minutes. 

Heat a grill pan or saute pan over medium high heat. Cook the burgers for 8 to 10 minutes, flipping halfway through or until burgers are firm. 

While the burgers are cooking make the slaw. In a large bowl combine both cabbages, carrots, cucumber, lime juice, sesame oil, sesame seeds, fish sauce and cashews. Toss well to combine. Taste for salt, adding more fish sauce or regular Kosher salt if needed. 

Assemble the burgers by laying one patty on a half of a burger bun. Top burgers with a little slaw, a doll of sriracha mayo and other half of burger bun. 

Serves 4 - 6