Teriyaki Salmon Burgers
A tangy twist on an american classic.
Recipe - Price Chopper #001
Teriyaki Salmon Burgers
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 tbsp reduced-sodium soy sauce
1 tsp Sriracha
1 tsp honey
1 tsp toasted sesame oil
1 clove minced garlic
1/2 tsp grated fresh ginger
1 lb salmon fillet, skin removed
2 scallions, finely chopped
1 egg, lightly beaten
4 hamburger buns
3 tbsp mayonnaise
1 avocado, sliced
1/4 red onion, sliced
Fresh cilantro, chopped
Directions
- Add soy sauce, Sriracha, honey, sesame oil, garlic and ginger to a small bowl and whisk to combine. Set aside. In another small bowl combine mayonnaise and 1 tsp of Sriracha to use as a sauce for your burgers.
- Using a chef's knife, chop salmon into 1/4 inch thick pieces.
- Transfer chopped salmon into a large bowl. Add scallions, egg, and tamari mixture to the salmon and toss to combine.
- Form the mixture into 4 patties u sing your hands. Don't worry that the mixture is moist and loose; it will hold together once the first side is cooked.
- Coat a large nonstick skillet with cooking spray, Turn heat to medium and allow pan to heat up for about 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 2-3 more minutes. IF you want to try grilling the salmon burgers, use a grill pan. The burgers will not hold together on a grated grill.
- Serve immediately on a bun with Sriracha mayonnaise, avocado slices, red onion and a few pieces of chopped cilantro.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Kikkoman Soy Sauce, Less Sodium, 10 oz
Tuong Ot Sriracha Ketchup, Sriracha, 20 oz
Price Chopped
Cooper's Coopers Hny Bear, 12 oz •
Price Chopped
Roland Sesame Oil, 6.2 oz
Spice World Garlic, Minced, 4.5 oz
Regular Ginger Root, by the pound •
Atlantic Salmon Portion, Farm Raised, 5 oz •
Green Onions, 1 bunch •
Best Choice Grad A Large Eggs, 6 ct •
Roma Hamburger Buns, 14 oz •
Always Save Mayonnaise, 30 oz •
Large Hass Avocados, 1 ea •
Red Onion (0.85 lb avg) •
Cilantro , 1 ea •
Directions
- Add soy sauce, Sriracha, honey, sesame oil, garlic and ginger to a small bowl and whisk to combine. Set aside. In another small bowl combine mayonnaise and 1 tsp of Sriracha to use as a sauce for your burgers.
- Using a chef's knife, chop salmon into 1/4 inch thick pieces.
- Transfer chopped salmon into a large bowl. Add scallions, egg, and tamari mixture to the salmon and toss to combine.
- Form the mixture into 4 patties u sing your hands. Don't worry that the mixture is moist and loose; it will hold together once the first side is cooked.
- Coat a large nonstick skillet with cooking spray, Turn heat to medium and allow pan to heat up for about 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 2-3 more minutes. IF you want to try grilling the salmon burgers, use a grill pan. The burgers will not hold together on a grated grill.
- Serve immediately on a bun with Sriracha mayonnaise, avocado slices, red onion and a few pieces of chopped cilantro.