Step up your burger game with our Salmon Burger, Wasabi Mayo recipe. An umami burger patty with enough horseradish-wasabi to send a little steam out your ears – and it’s healthy to boot? Sign me up!
Serving size: 1 burger, Makes 12 servings
FOR THE SALMON BURGERS
3 garlic cloves, peeled
2 tablespoons freshly minced ginger
2 1/2 pounds salmon filets
1 1/4 cups panko breadcrumbs
1/2 diced red bell pepper
5 scallions, trimmed
2 1/2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
FOR WASABI MAYO
2 1/2 teaspoons wasabi powder
2 1/2 tablespoons water
1/2 cup light mayonnaise
2 1/2 teaspoons freshly minced ginger
2 scallions, cut on the bias
12 leaves lettuce
24 slices tomato
12 whole wheat hamburger buns
In a food processor, add garlic and ginger until finely chopped. Scrape down sides and add salmon. Pulse until the salmon pieces are about ¼” in size, with some smaller and larger pieces. Transfer to a bowl and stir in panko, bell pepper, scallions, soy sauce, and sesame oil. Form into 4 oz patties.
Lightly coat a large skillet with nonstick cooking spray. Over medium-high heat, cook burgers for 3-4 minutes per side, or until an internal temperature of 155°F is reached and burgers are golden brown.
Mix wasabi powder with water to form a paste. In a bowl, combine mayonnaise, wasabi paste, remaining finely chopped ginger and scallions.
Place 1 cooked burger in bun, top with 1 leaf of lettuce, 2 slices tomato and 1 TBSP wasabi mayonnaise.
Nutrition info per 1 burger: 330 calories, 13 gm fat, 2 gm saturated fat, 500 mg sodium, 30 gm carbs, 5 gm sugar, 3 gm fiber, 25 gm protein