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Recipe courtesy of DMK Burger Bar

Show: Diners, Drive-Ins and Dives

Episode: Slammin' Sammies

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Salmon Burgers With Guy Fieri (01:51)

Total:: 1 hr 40 min
Prep:: 35 min
Inactive:: 1 hr
Cook:: 5 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

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.

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:

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michael Kornick, DMK Burger Bar, Chicago, IL

My Private Notes

Name: Salmon Burgers with Curry Mayo and Asian Slaw
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 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; 4 cups mayonnaise; 1/2 cup Thai curry paste; 1/4 tablespoon salt; 1/4 teaspoon cayenne pepper; Juice of 1 1/2 limes; 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