Soy-Glazed Salmon Burger
Kitchen Tested 
- Yield 4 servings
- Prep 25 mins
- Cook 10 mins
An exciting combination of herbal and Asian flavors.
Mark Boughton Photography / styling by Teresa Blackburn
If you want fish, yet are craving a burger too, try this hearty salmon burger from Kristine Snyder of Kihei, Hawaii. It was the 2001 Grand Prize winner in Sutter Home's Build a Better Burger Contest. If you don't have rice vinegar, try lemon or lime juice instead.
Ingredients
- Ginger-Lime Aioli:
- 1/2 cup light mayonnaise
- 2 tablespoons light sour cream
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- Soy Glaze:
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon unseasoned rice vinegar
- 3 teaspoons cornstarch
- 1 tablespoon water or white wine
- Patties:
- 1 egg
- 2 tablespoons light sour cream
- 1 tablespoon fresh lime juice
- 1 teaspoon Asian hot chile sauce or hot sauce
- 1 1/4 pounds skinless salmon fillets, chopped finely
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh mint leaves
- 2/3 cup fresh bread crumbs
- 1/2 teaspoon salt
- Fresh mint leaves
- 4 sesame buns, split and toasted
- 1/2 cucumber, peeled, seeded and julienned
Instructions
- Combine aioli ingredients; mix well. Reserve 2 tablespoons for patties; cover and refrigerate remainder until serving.
- To make glaze, combine soy sauce, honey and rice vinegar in a small, heavy fireproof saucepan. Mix cornstarch and water in a small bowl until smooth and add to soy mixture. Place on grill rack and stir mixture until it boils and thickens slightly, about 3 minutes. Set aside.
- Combine 2 tablespoons of reserved aioli with egg, sour cream, lime juice and chile sauce; whisk to blend well. Add salmon, onion, mint, bread crumbs and salt. Handling salmon as little as possible to avoid compacting it, mix well; form 4 patties.
- Brush grill rack with vegetable oil. Place patties on rack; cook about 3 minutes on each side, basting with soy glaze.
- Top each bun bottom with cucumber strips, mint leaves, burger and aioli. Add bun tops and serve.
Recipe courtesy of Sutter Home’s Build a Better Burger Contest, http://www.buildabetterburger.com
