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Level
very easy
Prep Time
10 min
Total Time
30 min
Serves
4

Ingredients

1 lb
skinless salmon fillets, cut into chunks
500 g
1
egg
1 cup
fresh breadcrumbs
250 mL
⅓ cup
mayonnaise, divided
75 mL
2 tbsp
soy sauce
30 mL
2
green onions, finely chopped
4 tsp
finely chopped pickled ginger
20 mL
1 tsp
wasabi paste
5 mL
vegetable oil for brushing
2
gourmet buns, split
12
cucumber slices
½ tsp
black or white sesame seeds
2 mL

Directions

Step 1
Add salmon, egg, breadcrumbs, 1 tbsp (15 mL) mayonnaise and soy sauce to food processor; pulse just until finely chopped. Transfer to bowl. Stir in green onions. Divide into 4 portions. Form into ¾-in. (2-cm) thick patties. Cover and chill 10 min., or up to 1 day, to firm up.
Step 2
Meanwhile, in small bowl, stir remaining mayonnaise with pickled ginger and wasabi. Set aside. Brush chilled patties with oil and place on grill preheated to medium-high. Cook 5 to 6 min. per side ,or until instant-read thermometer inserted through side into centre reads 158°F (70°C).
Step 3
Grill split buns 1 to 2 min. per side, until lightly toasted. To arrange open-face burgers, plate bun halves cut-sides up; top with cucumber slices, patties, ginger-wasabi mayonnaise and sesame seeds.

Tip

To make fresh breadcrumbs, pulse pieces of day-old bread in food processor into crumbs. If you don’t have day-old bread, lightly toast before pulsing. Breadcrumbs can be stored in an airtight, re-sealable bag and frozen up to 1 month.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
480
Fat:
25
Saturated Fat:
4
Carbs:
34
Fibre:
1
Sugar:
5
Cholesterol:
115 mg
Protein:
30
Sodium:
940 mg
Potassium:
0