Hoisin-Glazed Salmon Burgers

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Whenever I spy a good buy on salmon, I purchase enough for two night’s dinners. The first night I sear or grill the fillets or steaks to get them done quickly and serve half of them. It’s the second night’s leftovers that I crave.

Whether you choose to use cooked or raw salmon in these burgers, they are full of fragrant and aromatic flavors. Finely chop the salmon and mix it with zesty grated ginger, umami soy sauce, aromatic scallions and citrusy cilantro. The difference in using raw or cooked salmon is the amount of time you cook the burgers, 4 to 5 minutes if raw, 2 to 4 minutes if cooked. Although I’ve written the recipe for 2, it can be multiplied as many times as desired.

Right before you take these savory patties off the heat, thickly glaze them with hoisin sauce; the Asian condiment that is often compared to barbecue sauce with its dark color, thick consistency, and sweet and tangy flavors. 

Quickly move the burgers onto two toasted hoisin coated buns, top them with crunchy 15 minute home made pickled cucumbers and be prepared for your taste buds to burst into dance.

Hoisin-Glazed Salmon Burgers

6 to 8 oz. salmon, raw or cooked
3 teaspoons grated fresh ginger
2½ teaspoons soy sauce
3 tablespoons thinly sliced green onions, white and 2 to 3-inches of the tops
1 tablespoon chopped cilantro, plus more for garnish, if desired
3 tablespoons panko bread crumbs
1 egg white
Scant ¼ teaspoon dark sesame oil
1 tablespoon vegetable oil
2 tablespoons hoisin sauce, or more if desired
2 hamburger buns, toasted
15 Minute Pickled Cucumbers, for recipe click here

Pulse the mixture until it is slightly chunky, don’t puree it.

Pulse the mixture until it is slightly chunky, don’t puree it.

Sauté until golden.

Sauté until golden.

Brush each side thickly with hoi sin glaze.

Brush each side thickly with hoi sin glaze.

Hoisin-Glazed Salmon Burgers

6 to 8 oz. salmon, raw or cooked
3 teaspoons grated fresh ginger
2½ teaspoons soy sauce
3 tablespoons thinly sliced green onions, white and 2 to 3-inches of the tops
1 tablespoon chopped cilantro, plus more for garnish, if desired
3 tablespoons panko bread crumbs
1 egg white
Scant ¼ teaspoon dark sesame oil
1 tablespoon vegetable oil
2 tablespoons hoisin sauce, or more if desired
2 hamburger buns, toasted
15 Minute Pickled Cucumbers, for recipe click here

  1. To make salmon mixture:  Finely chop the salmon and put it into a medium-size bowl. Stir in the ginger, soy sauce, green onions, cilantro, panko and egg white.

  2. To shape patties: Divide the salmon into 2 portions and shape them into 2 equal patties, about 1/2 to 3/4-inches thick.

  3. To cook: In a medium skillet, preferably nonstick, heat oil over medium heat until hot. Add patties and cook until golden brown on the bottom, about 3 minutes, if raw, 2 minutes if cooked. Turn and brush tops with hoisin sauce.  Cook 2 to 4 more minutes or until desired degree of doneness. Do not overcook, or they will be dry. Turn over and brush second side with hoisin. Remove from heat. 

  4. To serve:  Brush cut side of buns with hoisin sauce. Top bottom half with a burger, arrange desired number of pickled cucumbers and cilantro sprigs over salmon and top with bun. Cut in half to serve.

Makes 2 servings.   

 

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