Salmon Burgers with Curry Mayo and Asian Slaw
- 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
DirectionsWatch 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.
Recipe courtesy of Michael Kornick, DMK Burger Bar