Asian Salmon Burgers with Miso Ketchup
4

Makes 4 to 6 burgers

Top these tasty burgers with sliced tomatoes or cucumbers, pickled ginger, grated daikon radish or frisee.

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    Ingredients: 
    • 1 1/4 pound salmon, finely chopped
    • 1 tablespoon minced garlic
    • 2 tablespoons Dijon mustard
    • 2 tablespoons chopped tarragon
    • 2 tablespoons hoisin
    • 1 teaspoon cayenne pepper
    • 1 egg, beaten
    • 1/2 cup breadcrumbs
    • Miso Ketchup
    • 6 tablespoons toasted sesame seeds
    • 2 tablespoons white miso
    • 6 tablespoons mirin
    • 2 tablespoons 2 tablespoons shoyu
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    Method: 

    Prepare burgers: mix salmon, garlic, mustard, tarragon, hoisin, cayenne pepper, egg, and breadcrumbs in a bowl and gently knead together until well combined. Form approximately 1/4 pound balls and then flatten into patties. Refrigerate patties for at least 1 hour (or up to 1 day).

    Prepare the Miso Ketchup: grind sesame seeds in a spice grinder. Combine miso, mirin, and shoyu in a bowl and whisk together until well mixed. Set aside.

    Preheat grill. Remove salmon from refrigerator, spray with cooking spray and season with salt and pepper. Place salmon on hot grill in 10 o'clock position for 2 to 3 minutes, then turn to the 2 o'clock position for an additional 2 to 3 minutes. Flip burgers and cook an additional 4 to 5 minutes, until burgers are cooked through. Serve on whole-grain buns with miso ketchup.

    Nutritional Info: 
    Per Serving:350 calories (100 from fat), 12g total fat, 1.5g saturated fat, 120mg cholesterol, 940mg sodium, 24g carbohydrate (0g dietary fiber, 9g sugar), 29g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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