Salmon burgers are a healthy twist on the classic burger. Delicious fresh salmon is hand chopped, combined with the fresh taste of ginger and a touch of lime, and served in a soft bun with crisp lettuce and a hint of spiced mayo. In a matter of minutes, you have created a fun and interesting dinner that will make the whole family happy. Add a healthy slaw and some fries, and you have a complete meal in very little time. —Jennie Vincent
16 ounces
fresh skinless salmon fillet, cut into 1/4-inch pieces
Kosher salt
Freshly ground black pepper
8 tablespoons
mayonnaise
3 tablespoons
sriracha
1
large carrot, peeled into ribbons
2 tablespoons
chopped fresh cilantro
4
brioche buns
2 heads
baby gem lettuce
Utensils
Grill Grate
Large Bowl
Small Bowl
Silicone Tipped Spatula
Step 1
In a large bowl, combine the bread crumbs, miso paste, ginger, garlic, lime zest, soy sauce, 1 tablespoon of canola oil, salmon, salt, and pepper and mix well.
Step 2
Form the salmon mixture into four equal-size patties about ¾ inch thick. Refrigerate the patties to set while you prepare the sauce and the carrots.
Step 3
In a small bowl, whisk together the mayonnaise, siracha, 1 tablespoon of lime juice, and salt and pepper to taste.
Step 4
In a medium bowl, toss the carrots, the remaining 1 tablespoon of lime juice, and the cilantro until combined. Set aside.
Step 5
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 11 minutes. Press the dial to begin preheating.
Step 6
While the unit is preheating, remove the burgers from the refrigerator and brush both sides with the remaining 2 tablespoons of canola oil.
Step 7
When the unit beeps to signify it has preheated, place the burgers on the Grill Grate, gently pressing them down to maximize grill marks. Leave the hood open to begin cooking.
Step 8
When the unit beeps and the display reads FLIP, use a rubber-tipped spatula to flip the burgers. Leave the hood open and continue cooking.
Step 9
While the burgers are cooking, evenly cover the cut sides of the buns with the sriracha mayonnaise.
Step 10
When cooking is complete, place the burgers in the prepared buns. Top them with the lettuce and the carrot strips.
In a large bowl, combine the bread crumbs, miso paste, ginger, garlic, lime zest, soy sauce, 1 tablespoon of canola oil, salmon, salt, and pepper and mix well.
34g
panko bread crumbs
2 tablespoons
white miso paste
1 (5cm) piece
fresh ginger, peeled and finely grated
16 ounces
fresh skinless salmon fillet, cut into 1/4-inch pieces
Kosher salt
Freshly ground black pepper
8 tablespoons
mayonnaise
3 tablespoons
sriracha
1
large carrot, peeled into ribbons
2 tablespoons
chopped fresh cilantro
4
brioche buns
2 heads
baby gem lettuce
Step 5 of 10
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 11 minutes. Press the dial to begin preheating.
34g
panko bread crumbs
2 tablespoons
white miso paste
1 (5cm) piece
fresh ginger, peeled and finely grated
16 ounces
fresh skinless salmon fillet, cut into 1/4-inch pieces
Kosher salt
Freshly ground black pepper
8 tablespoons
mayonnaise
3 tablespoons
sriracha
1
large carrot, peeled into ribbons
2 tablespoons
chopped fresh cilantro
4
brioche buns
2 heads
baby gem lettuce
Step 7 of 10
When the unit beeps to signify it has preheated, place the burgers on the Grill Grate, gently pressing them down to maximize grill marks. Leave the hood open to begin cooking.
34g
panko bread crumbs
2 tablespoons
white miso paste
1 (5cm) piece
fresh ginger, peeled and finely grated
