Savory Hoisin Ginger Salmon Burgers Food

SAVORY HOISIN-GINGER SALMON BURGERS

Steps:

• 1. Make sure the grill is clean, spread a double sheet of heavy-duty aluminum foil over the grill and generously spray the entire surface with nonstick grilling spray. Preheat the barbecue to medium high (350°F to 400°F).In a food processor, combine the salmon, hoisin sauce and mayonnaise.
• 2. In a food processor, combine the salmon, hoisin sauce and mayonnaise. Pulse just until coarsely ground.
• 3. Transfer the salmon mixture to a large bowl and add the Panko crumbs, parsley, onion, ginger, molasses, egg yolk, garlic, salt, and pepper. With a spatula, mix to fully combine. Shape the mixture into 6 to 8 patties.
• 4. Place the salmon patties on a plate, cover with plastic wrap, and refrigerate for 3 to 4 hours. (This is an important step.)
• 5. Grill the patties on heavy-duty foil, on a well sprayed/oiled flat grill, or in a large nonstick skillet for about 3 to 4 minutes on each side. You do not want to overcook these. The insides of the patties should be slightly pink.
• 6. Serve on toasted and buttered onion rolls, with fresh lettuce, freshly sliced tomatoes and a dab of mayonnaise on top. You may also add other garnishes of your choice.

FRESH SALMON BURGERS WITH HOISIN AND GINGER (LOW FAT)

Steps:

• Place the salmon, hoisin and mayo in a food processor; using on/off turns blend until coarsely ground (don't over process!).
• Transfer to a bowl and add in all remaining ingredients; mix to combine.
• Shape into 6-8 patties.
• Place on a tray, cover and refrigerate for 3-4 hours.
• In a frypan or grill, cook the patties for about 3-4 minutes on each side, or until cooked.
• Delicious!

GINGERY SALMON BURGERS

Steps:

• In a food processor, pulse 1 bun until coarse crumbs form; transfer to a plate. Add salmon to processor and pulse until coarsely chopped but not pureed. Transfer to a bowl and add 1/3 cup breadcrumbs, ginger, mustard, chives, 1 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Form into 4 patties, then coat with remaining breadcrumbs.
• In a large nonstick skillet, heat oil over medium. Add patties and cook until golden brown outside and opaque throughout, 4 minutes per side. Drain on a paper-towel-lined plate. Serve burgers in remaining buns with desired toppings.

ASIAN SALMON BURGERS WITH ORANGE-GINGER SLAW

Steps:

• Preheat grill over medium-high heat.
• Make the slaw. In a large bowl, combine the green cabbage, red cabbage, carrots, orange juice, ginger, garlic powder, soy sauce, sesame oil and pepper. Cover and chill.
• In a large bowl, combine the salmon, green onions, lime juice, eggs, garlic, pepper flakes, ginger, sesame oil, pepper, brown sugar, soy sauce, and breadcrumbs. Form into 4 patties. Lightly sprinkle both sides of the patties with salt.
• Grill 4 minutes per side, or to desired doneness. Assemble the burgers. Give the Asian slaw a stir. Place the salmon burgers on the hamburger buns, top with the slaw and sliced tomato.
• Enjoy!