Ginger-Hoisin Salmon Burgers with Cilantro Mayo
Makes about four standard burger-sized patties
Note: You can make these burgers with raw or canned salmon. I once wanted nothing to do with the latter, until I tried it (thanks, Julia!) It’s delicious. You can find ocean-friendly brands at Whole Foods and similar markets.
There’s a lot of leeway with this recipe — go light or heavy on the various seasonings to suit your taste, and use as much or little ginger and garlic as you like. Those strong flavors will mellow nicely as the patties set in the fridge.
For the patties:
1/2 to 1 inch of fresh ginger (up to one heaping tablespoon, if you chop it by hand — more if you like)
1 to 2 cloves garlic
1/2 tablespoon soy sauce
1 to 1 1/2 tablespoons hoisin sauce
1 tablespoon mayonnaise
2 small carrots, cut into chunks
1 1/2 pound fresh boneless salmon, cut into chunks
2 small (7.5 oz.) cans salmon, drained
1 egg, lightly beaten
Oil for frying
Throw the first six ingredients into a food processor and pulse until well-blended. If you’re using fresh salmon, add that, as well, as pulse until it’s nicely mixed, but not too fine. Scrape into a bowl.
If you’re using canned salmon, scrape your processed ingredients into a bowl and stir in the salmon.
With either mixture, now stir in the egg.
Shape your patties in whatever size you like and refrigerate (removing them is even easier later if you line your plate with parchment or wax paper).
Heat your oil in a skillet, and cook the patties over medium heat for about four minutes per side. There’s egg in there, so don’t undercook them.
Pop your burger on an english muffin or bun with a dollop of cilantro mayo (or skip the bun altogether).
For the cilantro mayo:
This is pretty unscientific, folks. Chop a small handful of cilantro, by hand or in a mini food processor. Stir in a few tablespoons of mayo until it tastes good.
Serve it all alongside a sautee of snap peas and red pepper strips, sprinkled with a shake of sesame oil.
Grill-free goodness. Yum.
Originally published in “One Burger Please But Hold the Grill”