Ingredients to make the burger: skinless salmon fillet, minced garlic, dijon mustard, chopped cilantro, hoisin sauce, green onions, cayenne pepper, egg, panko breadcrumbs. Items for the sauce: toasted sesame seeds, miso paste, rice wine vinegar, honey and soy sauce. Measurements will be provided at each step.
YIELD: Makes 4 servings
Cut the salmon fillet into large chunks. Place the roughly diced salmon with garlic, mustard, cilantro, hoisin sauce, green onion, cayenne, egg and panko in a food processor. Pulse to blend them well.
Form burger mixture into 4 equal sized burgers and place on plate covered with plastic wrap. Cover burgers with more plastic wrap and refrigerate for 1 hour.
While burgers are chilling make sauce by whisking miso, sesame seeds, rice wine vinegar, honey and soy sauce together. Chill the sauce until burger goes on the grill.
Heat BBQ grill and cook 4 minutes on each side until just a touch of rare inside or to desired done-ness. Alternately you can also cook on a frying pan, griddle and make sure you spray pan with cooking spray.
Top burger with miso sauce. Excellent on a bun, rolls with lettuce, tomato, pickled ginger and a side of crispy french fries or chips.
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