Salmon Burgers with Curry Mayo and Asian Slaw

Total Time:
1 hr 40 min
35 min
1 hr
5 min

4 servings

  • 1 pound salmon, skin and fat removed, cut in about 1/2-inch dice
  • 3 tablespoons finely diced ginger
  • 2 tablespoons chopped scallions
  • 1 teaspoon salt
  • 1/2 tablespoon table grind pepper
  • 1 egg, beaten
  • 1/2 cup crushed panko breadcrumbs
  • Vegetable oil, for greasing
  • Curry Mayo Sauce, for serving, recipe follows
  • Hamburger buns, buttered and toasted
  • Asian Slaw, for serving, recipe follows
  • Curry Mayo Sauce:
  • 4 cups mayonnaise
  • 1/2 cup Thai curry paste
  • 1/4 tablespoon salt
  • 1/4 teaspoon cayenne pepper
  • Juice of 1 1/2 limes
  • Asian Slaw:
  • 3 1/2 ounces rice wine vinegar
  • 3 ounces ponzu sauce
  • 1 tablespoon sugar
  • 1/2 tablespoon salt
  • Pinch black pepper
  • Juice of 3 limes
  • 2 seedless cucumbers, peeled, seeded and julienned
  • 1 red bell pepper, julienned
  • 1/2 head green cabbage, shredded
  • 1/2 head red cabbage, shredded
Watch how to make this recipe.
  • Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.

  • Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.

  • Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.

  • This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Curry Mayo Sauce:
  • Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.

Asian Slaw:
  • Cook's Note: Ponzu sauce is a Japanese citrus-based sauce. It can be found in the ethnic ingredients aisle at your local supermarket, in Japanese specialty stores or online.

  • It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.

  • Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.

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