Salmon Burgers With Ginger-Wasabi Mayo |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 1/2 lbs fresh salmon fillets, pin bones and skin removed |
2 garlic cloves, chopped |
fresh ginger, grated (3-inch piece) |
3 tablespoons tamari |
2 scallions, chopped (white and green part) |
1/2 small red bell pepper, finely chopped |
2 teaspoons sesame oil |
2 teaspoons mccormick's montreal brand steak seasoning |
coarse black pepper |
1 tablespoon canola oil |
1/2-3/4 cup mayonnaise |
2 tablespoons wasabi paste |
1 lime, juice of |
4 sesame kaiser rolls, split and toasted |
red leaf lettuce |
Directions:
1. Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
2. Transfer salmon to a bowl; add in garlic, 3/4 of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
3. Form 4 large patties, 1 1/2 inches thick; drizzle patties on both sides with oil.
4. Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
5. While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
6. To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.
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