I love these burgers because by the end of the summer I often end up suffering from burger burnout. From Memorial Day to Labor Day, I usually end up consuming a burger a week, at least, off the grill. And while I love summer and grilling food, it is good to mix it up every now and again. Similar crab cakes, these burgers are full of salmon with a little Asian-flare. They make for a satisfying, change of pace, grilled meal, even for the most die-hard carnivores.
- 2 tbsp rice vinegar
- 1 tbsp mayonnaise
- Kosher salt
- Freshly ground black pepper
- 1 carrot, julienne
- 1 jalapeno, minced
- 1/2 head red cabbage, shredded
- 1 1/2 pounds skinless salmon filet, cut into 1/2 inch pieces
- 1 tbsp finely grated fresh ginger
- 4 green onions, chopped
- 3/4 cup panko bread crumbs
- 1 large egg, lightly beaten
- 2 tbsp low-sodium soy sauce
- 1 tbsp prepared wasabi
- 1/2 cup sour cream
- 4 hamburger buns
- In a medium bowl, whisk vinegar, mayonnaise, salt and pepper until combined. Add carrot, jalapeno, cabbage and toss well. Refrigerate until ready to use. Can be made up to 2 hours in advance.
- In a large bowl, add salmon, ginger, green onions, bread crumbs, egg and soy sauce. Mix gently, using hands, until thoroughly combined. Form into four patties and refrigerate for at least an hour.
- Meanwhile, whisk wasabi and sour cream in a small bowl until well combined. Refrigerate until ready to use.
- Heat grill to medium-high heat. Grill burgers 4 minute per side until instant read thermometer inserted in the center reads 130 degrees.
- Remove from grill and let rest, while you grill the buns for 1 – 2 minutes. Remove buns from grill and spread wasabi cream onto top and bottom of the bun. Top with the burger and the slaw.