1 1/4 pounds salmon, finely chopped
1 tablespoon minced garlic
2 tablespoons Dijon mustard
2 tablespoons chopped tarragon
2 tablespoons hoisin sauce
1 teaspoon cayenne pepper
1 egg, beaten
1/2 cup breadcrumbs
Miso Ketchup Ingredients
6 tablespoons toasted sesame seeds
2 tablespoons white miso
6 tablespoons mirin
2 tablespoons shoyu
Mix all ingredients in a bowl (not including miso ketchup ingredients) and gently knead together until well combined. Form approximately quarter-pound balls and then flatten into patties. Refrigerate patties for at least 1 hour (or up to 1 day). While the salmon patties are chilling, you can prepare the miso ketchup.
Preheat grill. Grind the sesame seeds in a spice grinder. Combine all miso ketchup ingredients in a bowl and whisk together until well mixed. Set aside.
After the patties have chilled, remove from refrigerator, spray with cooking spray and season with salt and pepper. Place salmon on hot grill for 4 to 5 minutes. Flip burgers and cook an additional 4-5 minutes. When salmon burgers are cooked through, place on buns and serve with miso ketchup. Additional suggestions for salmon burger toppings: sliced tomato, cucumber, pickled ginger, daikon sprouts, or frisee.
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