Soy-Glazed Salmon Burger

14661-soy-glazed-salmon-burger-relish
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/14661-soy-glazed-salmon-burger-relish.jpg?w=150
  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 10 mins

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:
1/2cup light mayonnaise
2tablespoons light sour cream
2cloves garlic, minced
2teaspoons minced fresh ginger
1tablespoon fresh lime juice
1/4teaspoon salt
Soy Glaze:
1/3cup low-sodium soy sauce
3tablespoons honey
1tablespoon unseasoned rice vinegar
3teaspoons cornstarch
1tablespoon water or white wine
Patties:
1 egg
2tablespoons light sour cream
1tablespoon fresh lime juice
1teaspoon Asian hot chile sauce or hot sauce
1 1/4pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2tablespoons chopped fresh mint leaves
2/3cup fresh bread crumbs
1/2teaspoon salt
Fresh mint leaves
4 sesame buns, split and toasted
1/2 cucumber, peeled, seeded and julienned

Instructions

  1. Combine aioli ingredients; mix well. Reserve 2 tablespoons for patties; cover and refrigerate remainder until serving.
  2. 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.
  3. 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.
  4. Brush grill rack with vegetable oil. Place patties on rack; cook about 3 minutes on each side, basting with soy glaze.
  5. 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

Nutritional Info *per serving

  • Glycemic Load 19.54
  • Calories 700
  • Fat 35g
  • Saturated Fat 8g
  • Polyunsaturated Fat 12g
  • Monounsaturated Fat 9g
  • Cholesterol 140mg
  • Sodium 1830mg
  • Potassium 790mg
  • Carbohydrate 58g
  • Fiber 2g
  • Sugars 19g
  • Protein 39g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 20%
  • Calcium 15%
  • Iron 20%
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