These sesame ginger salmon burgers were a HUGE hit last week! I really wanted to create a delicious salmon burger that was easy and tasted insanely good now that it’s BBQ season and I believe I achieved success with this recipe!
I love salmon. It is so healthy for you and is often labeled brain food for its high levels of essential fatty acids. Just make sure to buy the wild salmon and NOT the farmed. With its high protein content and healthy fats, I doubt I will ever stop eating salmon even though I eat a otherwise vegan diet.
WHAT YOU NEED
- 1lb of wild salmon (I used wild sockeye salmon and had the butcher de-bone and de-skin it for me)
- 3/4 cup of gluten free panko crumbs
- 2 tbsp of freshly grated ginger
- 2 tbsp of sesame oil
- 1/2 cup of toasted sesame seeds
- 1/2 cup of chopped cilantro
- 1/2 cup sweet white onion chopped
- 1 tbsp of Braggs soy sauce
- 1 egg or flax egg
WHAT TO DO
- Roughly chop up the raw salmon and put into your food processor. Pulse a few times to make smaller chunks.
- Add the rest of the ingredients (yup, that easy) and continue to pulse until everything is combined yet still on the chunky side. NOTE** you are not trying to make raw salmon soup so do not turn your food processor on and walk away:)
- Once everything is combined and you have it at a good consistency, it’s time to get your hands in there and form the patties. I made 6 large ones but had a large sockeye fillet.
- Now it’s up to you if you want to BBQ or pan-fry. I choose to cook mine in a cast iron pan for even browning and so they would look perfect in a pic:) But they hold together nicely so go ahead, fire up the BBQ. Cook for about 5-7 minutes on each side on medium to high heat or until thoroughly cooked. Be careful not to overcook and dry out!
Enjoy in a bun with avocado or naked with a asian coleslaw or salad to compliment the sesame and ginger.
xoxo
Rebecca